Pesto on toasted bread is always a great app at a BBQ! You can even toast the bread on the grill – just brush the slices with olive oil and place on a hot grill for about a minute.
Makes 20 crostini
1/2 lb arugula
3 cups walnuts, roughly chopped
1 cup grated Parmesan
1 1/2 tbsp finely chopped garlic
salt and pepper
1 baguette (or other bread), toasted
In a large bowl, mix the arugula with chopped walnuts, Parmesan, garlic, salt and pepper. Process in two batches in a food processor, adding olive oil until the pesto is the right consistency (thick enough to spread). Smear onto hot crunchy slices of toasted bread.
Recipe from Polpo: A Venetian Cookbook of Sorts
Grated Cucumber Salad with Oregano
2 cucumbers, peeled, seeded and grated
1 tbsp sugar
2 tbsp lemon juice or cider vinegar
1 tbsp fresh oregano (chopped), or 1 tsp dried oregano
a handful of pitted cured black olives
Wrap the grated cucumber in a kitchen towel or paper towel and squeeze to remove excess moisture. Combine the sugar, lemon juice and salt in a serving dish. Add the cucumber and oregano and toss. Mix well with two forks, then cover and chill for at least 30 minutes. Decorate with olives just before serving.
Recipe from Paula Wolfert’s The Food of Morocco