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So nice to see everyone at Wendell August Forge in Exton, Pa yesterday. As promised to all those who requested it, here is the recipe for the cucumber relish and chevre crostini I sampled for my Holiday book signing.
The cucumbers to be chopped into small pieces.. the onions had to be minced…. could not have done it without my Ginsu knives..I will be introducing on QVC a stylish set of Ginsu knives especially for the kitchen …shortly..,,stay tuned for the airing date. Ginsu knives make prepping in the kitchen so effortless, so excited to be introducing them to my subscribers. This set makes such a great tool to have in the kitchen for making all those recipes!
Cucumber Relish and Chevre Crostini
*3 fresh, firm cucumbers-chopped
*1 fresh onion-peeled and minced
*2 tablespoons Honely Balsamic Vinegar (Honey Ridge Farms)
*2 tablespoons extra virgin olive oil
*5 tablespoons fresh chevre cheese (organically produced from Redwood Hills Farms)
1 loaf of crusty Italian bread
Slice loaf of bread into slices approximately 1 inch thick, Place slices on a cookie sheet and place under broiler until golden brown on both sides-(about 1-3 minutes depending on strength of broiler).. remove from oven and set aside.
Place chopped cucumbers in bowl with minced onions. Pour in olive oil, then balsamic vinegar, Stir gently with wooden spoon.. cover bowl and marinate overnight or at least 3 hours.
Spread chevre on bread slices and top with cucumber relish. Serve immediately.. Place bread in broiler about an hour before ready to serve and let bread slices cool before topping.
Serve with a chilled dry white wine or Prosecco!!
*Look for my new Italian Cooking series on EHow..
For more Holiday recipes get your copy of The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition