crostini topped with sauce gribiche, fava beans and goat cheese

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Dinner / Lunch / Snacks

raspberry + goat cheese crostini

fresh goat cheese
raspberries
pink pepper (crushed), chives, oregano

fava beans crostini

fresh goat cheese
green fava beans, blanched
mint leaves
crushed black pepper
sea salt
lemon scented olive oil (I recommend  Carlo Guarini‘s L’Agrumato)

Spread the crostini with the fresh goat cheese and top with the remaining ingredients.

crostini with sauce gribiche

The original Sauce Gribiche is mayonnaise-like and very rich. It requests no less than 250ml of peanut oil. Absolutely delicious, though for a summery crostini topping I thought a lighter version would be nicer. Tastewise there’s no difference!

the yolks of 4 hard boiled eggs
1 teaspoon hot Dijon mustard
1 tablespoon white wine vinegar
1 tablespoon peanut oil (olive oil is fine as well)
the egg-whites of 2 hard boiled eggs, coarsely chopped
30g small capers
30g pickled cucumbers (cornichons), chopped
1 tablespoon dill, finely chopped
1 tablespoon chives, finely chopped
salt and pepper

Combine the yolks with salt, pepper and the mustard in a mortar, stir in oil and vinegar until you get a creamy sauce. With a spoon fold in the remaining ingredients.

 

crostini-with-toppings

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