Receta MILLET CROSTINI: 2 WAYS
This is such a light summer snack that could easily be eaten as an appetizer. They look cute, taste great and are really simple to make. I feel like the only way to eat these are outside with a glass of wine (preferably in the South of France, but your backyard or fire escape is also welcome).
I first heard of the butter-radish combination from an episode of Barefoot Contessa. I love her so much and think it's hilarious that I can't touch most of her food with a ten foot pole. She mentioned that the "pb & j" of France, was radish sandwiches. I had never heard of this combination, nor did I even like radishes more than a garnish here or there. Luckily, it tastes better than it sounds and is fresh and delicious.
Herb butter with sliced radishes
(gluten-free and vegan)
Serves: 6 to 8 people Cook time: 20 minutes
4 pieces of millet toast, cut into fours
1/4 cup earth balance
1/2 teaspoon sage
1/2 teaspoon oregano
1 teaspoon fresh thyme
1/2 teaspoon sea salt
Olive oil for bread
Fresh ground pepper to taste
1. Slice millet toast into fours. Brush with good olive oil and toast in toaster oven for 10-12 minutes or until golden brown and crisp.
2. Add butter to small bowl. Combine all herbs and mix well.
3. Wash radishes well and remove stems. Slice very thin and put aside.
4. Spread herb butter onto millet crostinis. Top with slice radishes, sea salt, fresh thyme and ground pepper. Serve warm or cold!
Not everyone likes radishes, and although I am a radish convert, I understand it may not be the most appealing dish. I do know that most people like any combination of garlic, tomato and basil. It's kind of like a vegan, gluten-free bruschetta. These appetizers really have endless options, so feel free to create your own variations!
White bean spread with tiny tomatoes and basil
(gluten-free and vegan)
Serves: 6 to 8 people Cook time: 20 minutes
- 4 pieces of millet toast, cut into fours
- 1 can cannellini beans, drained and rinsed
- 12 cherry tomatoes, sliced
- 1/4 cup fresh basil, chopped
- 1 large garlic clove, minced
- 1/2 teaspoon sea salt
- 3 tablespoons good olive oil
- Fresh ground pepper
1. Slice millet toast into fours. Brush with good olive oil and toast in toaster oven for 10-12 minutes or until golden brown and crisp.
2. Drain and rinse the can of beans. Add to bowl and mash into paste with olive oil, garlic, sea salt and pepper.
3. Wash and chop basil and grape tomatoes.
4. When crostinis are done, smear with white bean spread and top with grape tomatoes and basil. Top with salt and pepper to taste. Serve warm or cold.