Here are some of our favorite recipes using La Brea Bakery Antipasto Bread. But the opportunities are as endless as your imagination.
Crostini with Fresh Ricotta, Artichoke Hearts, and Pine Nut Currant Relish
For the relish:
¼ cup pine nuts
¼ cup balsamic vinegar
¼ cup currants
¼ cup finely chopped red onion
4 garlic cloves (minced fine)
¼ t. red chili flakes
2 rosemary sprigs
1 t. kosher salt
½ cup EVOO
For the crostini:
Four ½-inch slices of La Brea Bakery
Antipasto Walnut Bread
1 garlic clove
½ cup fresh ricotta
4 whole marinated artichoke hearts
For the relish: Preheat oven to 325° F. Toast the pine nuts on a baking sheet for 8-10 minutes (or until lightly browned). Combine the vinegar, currants, onion, garlic, red chili, rosemary, and kosher salt in a small sauce pan and simmer for about 8 minutes (until it forms a thick, syrupy glaze). Stir in the pine nuts and simmer for an additional 30 seconds to infuse the flavors.
For the crostini: Increase oven temperature to 400° F. Brush each bread slice with olive oil on both sides. Lightly toast the croistini bread on a baking sheet for 8 minutes (or until light golden brown). Rub each crostino with the garlic clove on one side. Mix the ricotta in a small bowl, adding a little olive oil to create a loose consistency. Spoon about 2 T. of ricotta on each crostino. Place an artichoke half on top of the ricotta. Spoon the pine nut relish on top of the artichoke heart. Makes four servings.