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Appetizer
35 crostini
30 minutes
0 minutes
Chef Tom Fraker
1 loaf French bread baguette, sliced
1/4 inch thick extra virgin olive oil as needed
Melissa's Spice Grinders, Coarse Sea Salt to taste
Melissa's Spice Grinders, Italian Seasoning to taste
2 tablespoons lime juice
2 tablespoons Dijon mustard
2 Hatch Peppers
3 cloves Rocambole Garlic, minced fine
2 bunches Frisee Lettuce
1 pound dried cranberries
8 jalapeno peppers, diced small
2 cups mayonnaise (real)
12 feijoas, diced small
Preheat oven to 350 degrees.
Brush each slice of bread with olive oil and season with salt and Italian seasoning. Place the bread on a sheet pan and toast in the oven. When done, set aside.
To make the aioli, mix together the mayo, lime juice, mustard, peppers and garlic until smooth.
In another bowl; mix together the feijoas, jalapeños and cranberries.
To assemble, spread the aioli on the crostini and place some of the frisee on top.
Finish by topping the frisee with the fruit mixture.
Use Serrano Peppers if Hatch Peppers are not in season.
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