Cheesy Grilled Vegetable Crostinis

Necessity and frugality are the mothers of invention. Or at least of Cheesy Grilled Vegetable Crostinis.

It was well past 1:30 pm when we were able to sit down for something to eat today.  I wanted my honey to take me out to lunch.  But most restaurants would be cleaning up from the noon crowd by then.  The timing just wasn't great.

I half-heartedly offered to make something for us at home instead. Our fridge contained the last of Wednesday night's dinner - grilled vegetables, including grilled asparagus.  I suggested making an omelette, although we did that yesterday for lunch. It seemed lame, but without another idea we both reluctantly agreed.

I got a bit stuck when I pulled out the garlic that was stored with the veggies. Because the cloves were so large, they did not completely roast through on the grill. They were almost cooked but not caramelized. We had set them aside at dinner and I ignored them again yesterday.

But I just couldn't give up on that garlic.  It was soft enough.  Just under-done.  I decided to mince it, not too sure where this was heading.  There was A LOT of minced garlic. That's when the plan changed and I tossed aside the idea of eggs.

I had slices of Art-is-in Bakery's Dynamite White Baguette in the freezer as leftovers from Monday's picnic. So instead, I decided to make Cheesy Grilled Vegetable Crostinis.

They turned out looking so tasty that I decided to have wine and eat on fancy plates.
 

Cheesy Grilled Vegetable Crostinis
Slices of baguette
Lightly roasted garlic cloves, minced
Butter
Grilled vegetables, chopped - cremini mushrooms, zucchini, red and orange peppers, onion
Grilled asparagus, tips removed and set aside, then chopped
Mozzarella cheese, shredded
Parmigiano Reggiano, grated

Set the oven to broil at 450F.

Toast the slices of bread under the broiler. Just on one side for about one minute.

Mix the minced garlic with enough butter to be able to cover all the bread slices. Spread on the untoasted side. Toast again under the broiler until the garlic butter and bread are a very light brown.

Cover each toast with heaps of the grilled vegetables.
Cover the vegetables with shredded mozzarella cheese, an asparagus tip and some grated Parmigiano Reggiano.

Place under the broiler until the cheese has melted and is lightly browned.

Lunching at a Bakeshop - Art-is-in Bakery Is Heating It Up With Kevin's Clam Chowder

I went to Art-is-in Bakery (or is it Boulangerie?) for bread shopping and ended up staying for lunch. My first time trying their midday fare.

I didn't want a big honking sandwich. Many are priced around $11. More than I cared to spend for lunch and a price that implied 'size'. So I took on Kevin's Clam Chowder.

The KCC, named for owner-baker-chef Kevin Mathieson, was loaded up with clams plus big chunks of potato, celery, carrots and tomato.

The lightly creamed broth was absent of 'glom' and had a bit of spicy heat to warm your cheeks. The kind of lip-smacking taste that leaves you wanting for seconds.

No fish crackers here. Teetering on the plate was a wedge of the famous Art-is-in Boulangerie's Dynamite Cheddar, Chive & Jalapeño baguette.

Plenty of lunch for $6.25.

Art-is-in Bakery
250 City Center Avenue, Bay 114 (access from Scott St., just west of Preston)
Ottawa, Ontario
613.695.1226
Website: www.artisinbakery.com
Facebook: Art-is-in Bakery
Twitter: ArtisinBakery

Mon to Wed: 7 am - 6 pm
Thurs to Fri: 7 am - 7 pm
Sat: 8 am - 5 pm
Sun: 8:30 am - 4 pm (Brunch from 9 am - 1 pm)

Going A Little Local Under the Christmas Tree

My recent crazy jam craving has had me finding out more about the upcoming Locavore Artisan Food Fair on December 12 in New Edinburgh.

In a discussion with Michael Sunderland of michaelsdolce, I asked when the next jam tasting may take place in town. I have a few friends I think could become easy converts to that bright, fresh, full fruit flavour he captures in every jar. And Michael's response was that he would be out in full force at the LAFF (Locavore Artisan Food Fare).

I took a look at their line-up and noticed a number of my new loves were going to be there too.

Art-Is-In Bakery: I pick up their breads from time to time at the Ottawa Bagelshop. The teenager's favourite is the cheddar jalapeno and the mister likes the fennel. I have been delighted with Art-Is-In panini sandwiches at favourite places like Edgar and Morning Owl Coffee House.

Chamomile Desjardins Hot Sauces: I have tried these hot sauces when dining at Jak's Kitchen. The sauces were were out on the table for us to doctor up our brunch as we saw fit! The teenager goes a little mad for hot sauces.

Happy Goat Coffee Company: I recently picked up their espresso beans. They call this signature blend Babae's Espresso Blend. If I was in charge of Pierre Richard's marketing department, I would be calling this blend CRAZY CREMA! I just love seeing the shot being drawn and watching the big crema float. When I was at the shop to do my pickup, I got a great tip. Cochrane Dairy's egg nog is to die for when making an egg nog latte. Who knew that egg nog could froth? And why not?

Isobel's Cupcakes & Cookies: The only cupcake place I have tried in town so far is Isobel's. Cupcakes aren't my go-to sin but I did have to give it a try since cupcakes seem to be all the rage now. I went for one that was lemony. No surprise. Everything I was expecting in fresh and curdy of the lemon kind. I have yet to master the eat and run as a snack thing. The icing is stacked SO high. So for now, my Isobel cupcakes will have to be enjoyed on a pretty china plate with a nice silver cake fork and a wonderful cup of tea. And somehow that has a way of making it prettier too.

Rochef Chocolatier: On a food crawl down St-Joseph in Gatineau this summer, we found this wonderful chocolate at La Brûlerie. So many great flavour choices. But you will find me always reaching for Dark.

Serious Cheese: Tucked away in Old Ottawa South near my hairdresser, a piece of Fifth Town cheese can seem like a nice way to top off a great hair day. Don't even get me started on their ginger molasses cookies.

Siren Bakery: I have tried all of Loreli's granola flavours. I do like how liberal she is with the cinnamon. I have a soft spot for handmade gourmet granola. For me it works perfectly on fresh fruit and plain yogurt. We are lucky to have a number of great choices in the city. One of my favourites is for sure Siren Bakery's Cranberry and Almond.

I am going Christmas shopping: I have become familiar with the products of 8 of the participants. By my way of thinking, the other 13 must be on par with them to be included in this Food Fair. I look forward to finding out more about them in this collective setting. I like the idea of moving gift giving to top quality consumables. I like that I can get some of that good shopping done on December 12th at the Crichton Cultural Community Centre. 10 am until 3 pm and admission is Free.

The Ottawa LAFF is also partnering with the Ottawa Good Food Box for this event.