HARTFORD - Chef Carol Koty grew up and lives in Stratford and she has been passionate about cooking all of her life. She stopped by FOX 61's Good Day Connecticut to share her recipe for Hartford Yard Crostini.
(Makes 24 hors d’oeuvres)
Warm garlic butter crostini topped with herbed goat cheese spread, peppery arugula, toasted walnuts, shaved prosciutto, pomegranate seeds, and finished with a drizzle of champagne glaze
- ½ cup Unsalted butter
- 1 Tbsp.Fresh garlic, minced
- 1 loaf French baguette, sliced
- Pinch Salt
- Pinch Black pepper, freshly ground
- ¼ cup Unsalted butter
- 2 Tbsp.Water
- ½ cup Granulated sugar
- ½ cup Champagne
- Pinch Crushed red pepper flake
Herbed Goat Cheese
- 1 log Goat Cheese (about 10.5 oz.)
- ¼ tsp. Granulated garlic
- ¼ tsp. Fresh thyme, minced
- ¼ tsp. Fresh parsley, minced
- ¼ tsp. Fresh basil, minced
- ¼ tsp. Fresh oregano, minced
- 2 cups Fresh arugula, chopped
- 1 cup Walnuts, toasted and chopped
- 10 oz. Prosciutto, sliced thin
- ½ cup Pomegranate seeds
- Preheat an oven to 400°F.
- To make the crostini: In a small sauté pan, melt the butter over medium heat. Add the garlic and cook until fragrant, about 3 minutes. Pour the garlic butter onto a sheet pan. Place the French baguette slices on top of the garlic butter and season with salt and pepper. Bake in the oven until golden brown and crisp, about 5 minutes.
- To make the Champagne glaze: In a small sauté pan, add the butter, water, sugar, Champagne, and crushed red pepper flake. Cook over medium heat until thick and syrupy, stirring frequently, about 10 minutes. Remove from heat and keep warm until ready to assemble.
- To make the herbed goat cheese: Break up the log of goat cheese into the bowl of a stand mixer with a whip attachment or a bowl with a hand mixer. Add the granulated garlic, thyme, parsley, basil, and oregano. Whip until the herbs are fully incorporated and the goat cheese is airy and spreadable.
- To assemble: Spread an even layer of herbed goat cheese on each crostini. Top with arugula, walnuts, prosciutto, and pomegranate seeds, pressing slightly to anchor each ingredient in the goat cheese. Bake for an additional two minutes to soften the cheese and warm the crostini. Drizzle with the Champagne glaze and serve immediately. Cheers!