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G E RFebruary 02, 2016
A super-simple crostini
CAARA appetizers are full of complex flavours (and healthy ingredients), you’re unlikely to find paneer tikka at one of their gatherings. From simple, fresh sushi, to rich arancini, CAARA knows how to bring modern, global dishes to a cosy venue in the capital. They shared a super-simple recipe with us that’s a doddle to whip up before your next soirée.
CAARA Crostini with feta and berry compote (10 pieces)
Drizzle sourdough bread with olive oil, cut with a small round or square cookie cutter, and toast in the oven at 180 degrees celsius for 5 minutes, or till golden brown. For the berry compote, mix together berries, sugar, cinnamon and leave aside for 30 minutes. Cook on medium flame for 5-8 minutes. Fill a piping bag with feta, and put one small dollop in the centre of each crostini, drizzle berry compote on top and garnish with micro cress, mint or basil leaf.
Read our Q&A with the CAARA duo here.
For more information on CAARA, or to get in touch, visit their Facebook page.
CAARA Crostini with feta and berry compote (10 pieces)
Drizzle sourdough bread with olive oil, cut with a small round or square cookie cutter, and toast in the oven at 180 degrees celsius for 5 minutes, or till golden brown. For the berry compote, mix together berries, sugar, cinnamon and leave aside for 30 minutes. Cook on medium flame for 5-8 minutes. Fill a piping bag with feta, and put one small dollop in the centre of each crostini, drizzle berry compote on top and garnish with micro cress, mint or basil leaf.
Read our Q&A with the CAARA duo here.For more information on CAARA, or to get in touch, visit their Facebook page.
