Romanesco Crostini with Pine nut, Chilli & Parmesan

Mon, 2 December 2019

Chef: Erica Drum

Ingredients

• 1 head of romanesco
• A stick of par-baked baguette
• 30g pine nuts
• A good pinch or 2 of chilli flakes
• 4 -6 anchovies, chopped
• 50ml extra virgin olive oil
• 2 garlic cloves, crushed
• 1 tbls of honey
• Salt & pepper
• 200g cream cheese
• 1 pomegranate seeds for garnish
• Lots of parmesan to garnish

 

Method

1. Pre-heat oven to 180?. Cut up the romanesco into little ‘trees’. Leave the small ones as is and slice the bigger ones down the centre lengthways.
2. Steam the ‘trees’ for a few minutes with the lid on over salted water.
3. In the meantime slice the baguette into discs, place on a baking tray and drizzle with oil. Season with salt and bake for about 10 minutes, turning halfway through.
4. Using a dry pan toast the pine nuts over medium heat, tossing constantly until golden brown.
5. Turn down the heat to low and add the chilli flakes, oil, anchovies, garlic and honey.
6. Season with salt and pepper and cook over low heat for 2-3 minutes, make sure it is well mixed.
7. Spread each toast with a generous amount of cream cheese and place the cooked ‘trees’ on top. Small ones spiking up and cut ones lying down.
8. Decorate your crostini with the delicious oil and sprinkle over some pomegranate seeds.
9. Finish with some parmesan ‘snow’ to create a real Christmasy feel!!