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February 19, 2013 - 5 Comments


So yup, I’m still waiting for my ice pop molds to come in. Still patiently waiting. They SHOULD be here today, which means we SHOULD be able to start making them tonight. I hope at least. This better be totally worth the wait! This means that I have to continue to fill in the gaps with other great recipes until we can start making them. Sometimes Zach and I are perfectly content eating appetizer-like foods for lunch and dinner. Crostinis are one of those types of appetizers. They are so fun! You can put just about anything you want on top! Not to mention they are super easy to make and usually very quick to make as well. We decided to go with a bacon and egg crostini this time. We topped them with a roasted garlic aioli and mixed in some avocado to top it off. They were so addicting and now I think I’m going to explode from stuffing my face. Totally worth it though =).

So here’s a fun fact if you didn’t already know (but I’m sure you already know, since I complain about it often). Zach doesn’t really like mayo. He also doesn’t like lemon juice, nor lemon zest. Guess what else he doesn’t like…he doesn’t like them mixed together either! Here is my “I don’t care” face…not that you can see my face, but you can imagine just the same right? For these crostinis I decided to go with a “make your own” crostini bar on our counter, so I could add these delicious flavors onto my crostini and Zach could skip them. It actually worked out very well!


Delicious flavor!


Yum!

I think the aioli is the best part of this recipe. It’s full of delicious garlic and lemon flavors, and these are some of my favorites. I could eat the crostinis just with the aioli and be perfectly content! I really think you can’t go wrong with crostinis at a get together or dinner party. They are so simple. A lot of the components can be made ahead of time. The little baguette toasts can keep for a couple of days if you store them in an airtight container. For this recipe, you could really plan everything ahead of time, except for the avocado, bacon mixture.


The sky is the limit with crostinis!

The sky is the limit with crostinis, and it really gives you a chance to get creative. With this beer pairing we decided to go with something a little funky and unusual: Grimm Brother’s Dortmunder Export Fundevogel. It’s a German-style pilsner so it has a very clean and crisp mouth feel, and is a great social drinking beer. You don’t find them everywhere in the United States. It takes a special brewery to put out one of these brews. Unfortunately Grimm Brother’s is local to us, and chances are you are not going to find it where you live, but check out there website anyway. They have some great stuff. My advice to you would be to go with a really really good pilsner. Dortmunder exports are super rare, so browse around your best bottle shop in the area. You may just come across one.

Enjoy everyone!


Try a really good Pilsner!


Enjoy!

 

Bacon and Egg Crostini with Roasted Garlic Aioli and Avocado

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 28-30 crostini

Ingredients

  • 1 French baguette
  • 3 tablespoons olive oil
  • 5 strips of bacon
  • 3 eggs, hardboiled, shells removed and sliced thin
  • 1/2 cup of mayo
  • 4 cloves of garlic, roasted and smashed
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • salt and pepper
  • 2 ripe avocados, skins and pits removed, cubed
  • 1 teaspoon lime juice
  • 1 tablespoons fresh cilantro, chopped

Instructions

  • Preheat your oven to 350 degrees. Line a rimmed baking sheet with foil and lay your bacon strips on top. Bake at 350 for about 10-15 minutes until nice and crispy. Remove from oven and transfer to a paper towel-lined plate to degrease.
  • Slice your baguette into 1/4 inch slices and brush each side with olive oil. Place on a baking sheet and bake at 350 degrees for about 7-10 minutes or until golden.
  • In a small bowl, combine the mayo, garlic, lemon juice, zest, salt and pepper to taste. Whisk together until completely combined then refrigerate until you are ready to use.
  • Chop your bacon into very small 1/8in. cubes. In another bowl, combine the bacon, avocado, lime juice, fresh cilantro, and a dash of salt. Mix together.
  • Now start assembling your crostini. First, top the slices of baguette with the aioli. In this order assemble the rest of the ingredients: egg slice, then bacon and avocado mixture. Serve immediately. Enjoy!

Notes

Hardware: * Baking Sheets (at least one that is rimmed) * Foil * Bowls * Brush * Whisk * Sharp Knife * Cutting Board * Stock Pot (for hard-boiling eggs) * Saute Pan (for roasting garlic ) *

http://www.cookingandbeer.com/2013/02/bacon-and-egg-crostini/

 

  • http://www.simpleawesomecooking.com/ Tony @ Simple Awesome Cooking

    Hey Justine – These look great…really, your photos are awesome. I can imagine these taste awesome too since avocado and bacon are such good friends.

    • JustineSulia

      Thank you Tony! Photos are tough to tackle as I’m still learning the basics of photography, so that means a lot! They are such great friends. I agree =).

  • Ann

    I like your board.

    • JustineSulia

      Thanks Ann!

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