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EST. 2011 BY LIZ RUEVEN

Crostini & Charmoula are Meant to be Together

Upon our recent visits to review the vegetarian cafe Rosemary and Vine, the owners shared a handful of delicious meat-free recipes with us. Some folks are just generous like that.

We were especially enamored with the avocado crostini, not just because we love avocados but because we loved the grassy green, herbaceous charmoula that tied it all together.

Moisten any crusty slice or sandwich with this easy to make sauce and you’ll soon be looking for other ways to use it. While tomatoes are plentiful, and if you’re tired of simple EVOO and a sprinkle of salt, drizzle charmoula over them. You won’t be disappointed.

Watch for our review of Rosemary and Vine later this week. You’ll find another summer surprise tucked in that post, too.

 

Rosemary and Vine’s Avocado Crostini

Serves 4

This recipe is dairy. Simply leave the feta out for a dairy free and vegan alternative.

 

Ingredients:

 4 slices pain de campagna or other rustic, crusty bread

Extra virgin olive oil for brushing bread

1 ripe avocado, peeled and sliced

¼ cup charmoula (see recipe below)

¼ cup crumbled feta cheese

¼ cup cooked fresh green peas

Finely sliced mint for garnish (4 large leaves)

Freshly ground black pepper

 

Instructions:

Heat a grill pan or gas grill until hot. Brush the bread slices lightly with olive oil and grill on both sides.

Top each grilled bread slice with one quarter of the avocado, then drizzle the charmoula evenly over all four crostini.

Sprinkle the feta, peas and mint evenly over each crostini, the grind a dusting of black pepper over each. Serve immediately.

 

 

Charmoula

Makes about 2 cups

 Charmoula is a Moroccan sauce used as a garnish on tagines, vegetables, and fish. It is similar to chimichurri or salsa verde. Use the extra sauce on grilled meats, over steamed potatoes, or on soft-scrambled eggs.

This sauce is pareve (dairy free) and vegan.

 

Ingredients:

 1 cup loosely packed cilantro leaves and stems

1 cup loosely packed parsley leaves and stems

2 cloves garlic, peeled

1 teaspoon ground cumin

1/2 teaspoon kosher salt or more to taste

½ teaspoon sweet paprika

½ teaspoon ground coriander

2 tablespoons fresh lemon juice

1 cup extra virgin olive oil

water as needed

 

Directions:

Combine all ingredients except the water in a blender. Pulse to combine, then puree until smooth. Add water as needed to make a thick, but pourable sauce.

Taste and adjust salt as needed, if necessary.

Store in refrigerator. Will keep for one week.

 

 

 

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