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Well, the next step would be to take the bowl off the Cuisinart and take it over to the
bowl you have the mozzarella in, and remove all of the cheese which is now slightly tinted
green, from that fresh basil, which is really great and then our next step would be to put
it on our baguette slices which are, are crustinis, I put it on fairly thick like this, mounding
it and getting it absolutely to every inch of the baguette. And that’s pretty much
how you do it. Just similarly, I’ve got a tiny baking sheet ready and when these are
all finished, when you’ve done all of these, then we put on a slice of sun-dried tomato,
across at an angle like that so that it looks really pretty. And I do them all the same,
because you’ll see when we arrange it all on a platter that it will be beautiful. Now
one thing that I did not say about sun-dried tomatoes, they generally come in a jar like
this, it doesn’t have to be this brand. They come in oil, and what I generally do
is put them in a sieve of some kind, I save the oil to use for another purpose because
its got a wonderful flavor of sun-dried tomatoes, and when I take them out I slice them in half,
because that’s really all you need for this hors d’oeuvre is half on top of each, like
that. So I have a whole small bowl ready with all my little halves, I think I have twelve
there, after that we put them in the oven for seven minutes, at 350. The tomato cheese
crustinis have just come out of the oven, do you remember we baked them at 350 for five
to seven minutes. So I would recommend setting a time and checking them after five minutes,
because the way they are now, which is really nice and puffy and melted, they’re almost
almost like little pizzas. Children like these, as well as adults and it really makes a beautiful
presentation when you take just a little sprig of the fresh basil that you have left over
from what you bought and arrange it on the platter, it looks very professional, and yeah,
rustic and I have to tell you they are delicious, enjoy.