Art Pottery, Politics and Food
Friday, March 25, 2005
Finger Food

If you’re a poor troubled leader of the western world with poll numbers so low you need to hide behind your Mommy, a little brother posturing for your job and ravenous from a week of feeding tube political shilling, might I suggest a finger-licking bowl of Wendy’s chili for a little TexMex comfort?
Or, if your swank commander-in-chief gourmet chef idea of grub balks at the idea of food service worker fingertips swimming in chili, may I suggest a delicious crustini that this tubeless feeder has, of late, gorged upon?

Crustini Pianta

1 crusty loaf of Grace Bakery’s Pugliese in ¼” slices
½ cup Extra Virgin Olive Oil
Sliced Grape Tomatoes
Chopped Italian Parsley
Thin slices of Shallot
Thin slices of Asparagus tips
Slices of Smoked Mozzarella
Crumbled Feta
Sea salt
Garlic Salt

Pre heat oven to 350.
Line a baking sheet with Reynolds Release.
Pour all but a 1/3rd of oil in a flat shallow bowl.
Dip one side of bread slices into oil and arrange oil side up on the baking sheet.
Cover bread with slices of Shallot, Tomato and Asparagus.
Place Feta and Smoked Mozzarella atop vegetables.
Sprinkle slices with Sea Salt, Garlic Salt and chopped Italian Parsley.
Drizzle slices with remaining Olive Oil.
Bake for 15 to 20 minutes or until bread browns and cheese melts.
These are wonderful hot or cold.
If you reheat them do so in an oven as a microwave with destroy the crispiness.

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