The Ardent Epicure

An Ode to the Pleasures of Food

Smoked Fontina Crostini with 
Tomatillo and Pineapple Salsa

What do you do when you pick up a lovely fresh pineapple, but it is not quite ripe
enough to eat? You set it aside on the counter and impatiently check on it...

But then what happens when life starts throwing little emergency in your path,
and you forget all about your lovely pineapple. Until one morning, the poor
pineapple yells at you and says "My next stop will be the compost heap 
unless you show me some love!"...

We make salsa...yes that is what we do! And if you happen to have a
wonderful piece of smoked fontina and a day old baguette, 
you make crostini...right? 

If you have been around here before, you probably already know that crostini
is a favorite appetizer (aka snack) around here. They are just so simple, and
you can put them together with just about any ingredients you have on hand.

I will have to admit though, I got some pretty strange looks when I announced
my creation. You know, the kind of looks when you just know they are
quickly trying to find a place to hide before the inevitable. 

That inevitable moment when you rush up to them and tell them to taste it...
I received comments like, "I'm not hungry right now", and "maybe
 later I will try one"...

So you muster up your best, parental tone, and say "just try a bite, it's
not going to kill you!". And so they take a bite, and then another, 
until soon the platter is clean and you have to make more :)

What you will need:
For the salsa
1 medium ripe pineapple
6-8 tomatillos, roasted
1 small bunch cilantro, roughly chopped
2 medium jalapeño, seeded
1 clove garlic, minced
1 lime, juiced
1-2 teaspoons olive oil
1/4 teaspoon pepper, ground

For the crostini
 6 ounce baguette
Extra virgin olive oil for brushing
1-2 cloves garlic, sliced in half
1/2 pound smoked fontina, sliced

Let's get cooking:
For the salsa
Begin by removing the husks from your tomatoes and slicing them in half.
Place on a prepared baking sheet and drizzle with a small amount of oil.
Bake in a pre-heated oven at 400 degrees (f) for 15-20 minutes, or
until tender and skins begin to char. Set aside to cool.

For you salsa, roughly chop pineapple and place in a mixing bowl.
Add chopped jalapeño, garlic and cooled tomatillos, toss briefly. 
Chop cilantro (make sure to use stems and leaves), and add 
to the pineapple mixture. Add oil and pepper, tossing until
 incorporated. Allow to stand at room temperature for at 
least 20 minutes before serving. 

For the crostini
Slice baguette into 1/4 – 1/2 in slices and drizzle with a bit of olive oil,
 rub over the oiled bread with halves of garlic.

Place on a baking sheet in a pre-heated oven at 375 degrees (f).
 Bake for 7-10 min or until cheese has melted and sides are a deep
golden brown. Serve topped with summer salsa.

Makes 12-15 appetizers

Alisha~Magic of Spice

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