I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. This site has been my online "home base" for almost twenty years. It was originally built on the premise that once you own over 100 cookbooks (raise your hand!) it's time to stop buying and start cooking. This site chronicles a cookbook collection one (vegetarian) recipe at a time. But there's more to the story now that we're a few decades into it here's a little background on me and the site…
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Crostini – 4 delicious ways!
I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. Learn more about me and the site
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I decided to make something new for my book signing at Omnivore Books a few weeks ago. Something tasty small and a little out of the ordinary. I’m kind of stuck in a crostini rut and usually make little goat cheese crostini with yellow split peas and chives when I don’t want to use plates or silverware. People love them they’re bite-sized and you can make the ingredients ahead of time. That being said I figured it was time to expand my crostini repertoire and started thinking about making a version using black bread and liptau cheese. For those of you unfamiliar with liptau cheese it’s usually a pepper-kissed cheese spread with things like capers gherkins caraway seeds mustard and onions. Spread on a slice of dark rye bread or a cracker it’s the perfect accompaniment to a pint.
