Veggie Bread Baskets

Bread baskets have probably been done to death across the blogosphere, but this was the first time I tried them, and I found them to be a cute albeit sassy way to serve up a nibble or two before a party. The basic premise is to line the cups of a muffin baking tray with slightly damp bread, bake the blitz out of them, and then lo and behold - you get a crispy little edible cup within which you can serve up some more goodness.

Think of it as a healthy and tinier version of the taco salad shell.

I served up my bread baskets with a crisp medley of corn and green bell pepper with a little bit of red chilli flakes for heat and melted cheese, but the possibilities for fillings are truly endless. Think bacon, mini broiled shrimp, personal salsa holders, crab dip....

The only caveat is that I found the baskets were best consumed right after they are baked, they got a little limp and tended to fall apart over time, so this may be a little impractical for a large crowd.

Unless, you have the help make them for you. Tut tut....

Veggie Bread Baskets (adapted from www.tarladalal.com)

8 slices white bread with crusts removed (as many slices as you have muffin cups - I used a large 8 cup muffin tray)
1 Tbsp melted butter
1 Tbsp oil
1 clove garlic - minced
1 cup frozen corn kernels
1/2 green capsicum/bell pepper - seeded and diced finely
1/2 cup onion - diced finely
1/2 cup milk
1 Tbsp cornstarch/cornflour
salt and pepper to taste
red chilli flakes - a pinch
2 Tbsp chopped green onion - for garnishing
Grated Parmesan or Pecorino-Romano cheese - for garnishing

1.Preheat oven to 400 degrees F.
2.Slightly dampen the bread slices by sprinkling a little water on them, flatten with a rolling pin.(This step can get a little messy, the trick is not to dampen the bread too much)
3.Oil or coat the muffin pan cups with non-stick spray
4.Place each bread slice in a muffin cup, you will need to "coax" the bread slices to form a circular rim.
5.Brush the bread with melted butter
5.Bake in oven till bread is crisp and golden-brown.(My oven took less than 5 minutes at 400 degrees). Do not over brown the bread.
6. In a saucepan, heat oil and add onion and garlic. Saute till golden brown.
7. Add the corn and bell pepper, season to taste with salt and pepper and chilli flakes.
8.Saute the vegetables till they are still crisp to the taste but heated through.
9.Add the milk and cornflour, adjust seasoning and cook till you have a fairly thick mixture ( you do not want a runny consistency- it will ooze through the bread).
10.Add the veggie mix to the prepared bread baskets. Top with cheese and chopped green onions. Broil the filled baskets for a minute or place back in hot oven till cheese melts.
11.Serve immediately.

Barefoot Bloggers - Tomato and Goat Cheese Tarts

I'm a little late to post the final March recipe for the Barefoot Bloggers, the chosen recipe was for Tomato and Goat Cheese Tarts as chosen by Anne of Anne Strawberry.

And given most everyone else in the BB group has posted their recipes online, that may explain why there was not even one box of puff pastry available in my local grocery store yesterday.

Barefoot Bloggers causes a run on frozen pastry?...I can see the headlines tomorrow...

OK, well, I tried to have a sensational excuse for why I had to resort to puff pastry shells - and the mini-sized ones to boot (!) instead of the pastry sheets called for in the original recipe. So this recipe had two firsts for me - I got to work with puff pastry shells and I got to try herb flavored goat cheese.


Modifications

• I used chicken stock instead of wine
• I added a large pinch of red chilli flakes to the onions as they caramelized to pack some heat, and a little oregano along with the basil

Verdict
I don't know why I've breezed over goat cheese before, perhaps the word "goat" didn't resonate well with me?They are my least favorite farm animal...
Goat cheese does have a slightly sharp taste, but when melted in layers of flaky pastry accompanied with golden onions and some tomato - it was mmmm...lip-smacking goodness.
I used a brand of goat cheese called Chavrie - garlic and basil flavored.

And the mini shells - I'll pass on them and go for the real pastry sheets next time - unless I have Lilliputians showing up for a soiree.

Thank you Ina! Thank you Anne!
This recipe is a keeper - I have my cousin's bridal shower coming up soon, and these beauties are definitely going to be making an appearance.


Tomato and Goat Cheese Tarts


1 package (17.3 ounces/2 sheets) puff pastry, defrosted


Good olive oil
4 cups thinly sliced yellow onions (2 large onions)
3 large garlic cloves, cut into thin slivers
Kosher salt and freshly ground black pepper
3 tablespoons dry white wine
2 teaspoons minced fresh thyme leaves
4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
1 large tomato, cut into 4 (1/4-inch-thick) slices
3 tablespoons julienned basil leaves


Directions
1. Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.
2. Preheat the oven to 425 degrees F.
3. Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.
4. Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.
5. Place 1/4 of the onion mixture on each circle, again staying within the scored edge.
6. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper.
7. Finally, scatter 4 or 5 shards of Parmesan on each tart.
8. Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.