We’ve reached December which means it’s time for another round of cookie month! Cookie month originally began as a way for me to share holiday-inspired treats but over the years the focus has changed a bit. Instead of focusing strictly on cookies it hones in on items that you can share with others during the holidays and beyond. This year will be the first that will include some homemade non-edibles that I’m pretty stoked to share with you guys.
This first post is suited for a party or holiday gathering. What better way to connect with others than over a lovely spread of homemade goods? I actually had the idea for this recipe while eating my breakfast the other morning and by the time the sun started setting, I had it tested and photographed. That sort of turnaround for a post is highly unlikely around here but I decided to ride the creative wave. The resulting recipe is for a hearty winter-inspired crostini perfect for holiday parties or gatherings. You can use any bread you like, but I decided to share this simple and rustic buckwheat loaf with you just in case you’re gluten free and miss buying fresh baked loaves of bread. It’s perfectly suited for toasting and is hearty enough to stand up to anything you’d like to pile on top of it. Oh, and it only has two different flours in it! I’d say that’s a win.
Though there are several steps involved in making these crostini, they are rather simple. And, there’s even less steps if you buy your bread instead of making it. If you buy a loaf, go with something hearty 🙂
Roasted Cauliflower Crostini with Sage Tapenade
buckwheat boule
2 tbsp chia seeds + 1/2 cup warm water
1/2 cup warm or room temperature water
1 tbsp maple syrup
1 tbsp olive oil, plus more for the top of the bread
1 1/2 tsp active dry yeast
130g buckwheat flour
80g tapioca flour
1 tsp salt
1/2 tsp xanthan gum or psyllium husk
brown rice flour or oat flour for kneading/shaping the loaf
Preheat your oven to 425 degrees and line a baking sheet with parchment paper. Combine the chia seeds with 1/2 a cup of warm water and set them aside to gel for 10-15 minutes.
In the bowl of a stand mixer, combine another 1/2 cup of warm water along with the yeast, maple syrup, and olive oil. Mix gently then allow the mixture to sit for 5-10 minutes as the yeast blooms and swells. In a separate bowl, whisk together the flours, salt, and xanthan gum.
When the yeast has been activated, turn the mixer on low, then slowly start adding in the dry ingredients. Once you’ve added all of the dry ingredients, stop the mixer when a shaggy dough has formed. It will be sticky. Dust a work surface generously with brown rice flour, then pour the dough onto it. Sprinkle the top of the dough generously with more brown rice flour. Gently knead the dough a few times to bring it together, then transfer it to your prepared baking sheet and shape it into a round about 1 to 1 1/2 inches thick. Brush the top with olive oil, then sprinkle a bit of brown rice flour on the top. Score the loaf with 1 or 2 shallow slits. Put the loaf into the oven then immediately reduce the heat to 375 degrees. Bake the loaf for 40-50 minutes until it is dark brown and sounds hollow when tapped. Cool completely before slicing. Makes one medium boule/loaf of bread.
sage tapenade
1 cup pitted kalamata olives
6 large sage leaves, roughly chopped
2-3 tsp fresh meyer lemon juice
splash of maple syrup
pinch of red pepper flakes
2 roasted garlic cloves or 1/4 tsp granulated garlic
Combine everything in a blender or food processor and pulse until a paste forms. Store in an airtight container in the fridge until you are ready to use it.
roasted cauliflower
3 cups cauliflower, cut into small chunks/florets
1 large shallot, thinly sliced
olive oil
salt
pepper
Preheat your oven to 400 degrees. Line a baking sheet with foil or parchment. Toss the cauliflower and shallot with a bit of olive oil, salt, and pepper. Roast the cauliflower for about 15 minutes or until it has softened and the edges are starting to brown.
assembly
Slice the bread you have chosen to use into roughly 1/4 inch slices. Toast the bread. Spread a thin layer of tapenade on each piece of toasted bread, then top it with some of the roasted cauliflower. If you like, you can garnish each piece of crostini with a sprinkling of fresh sage, thyme, or crushed red pepper flakes. The recipe above will make roughly 10-12 large crostini (using the entire loaf of buckwheat bread).
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