Seth Caswell of emmer & rye is one of our favorite chefs and proponents of local food. We were honored to sample his skills on Crockett Street on August 8th. (It was our “Dog Day” so we also got to meet Seth’s chocolate Lab, Mocha, and if a man’s dog tells you anything about the man, Seth really, really likes salmon).
Ingredient sources: the tomatoes (Valencia, beefsteak and Brandywine) were courtesy of Billy’s, the baguette from Boulangerie Nantaise, and the chevre from Monteillet Fromagerie. Local Roots Farm provided the basil and the Diva and Armenian lemon cucumbers.
Photo by Chris & Emi Photography
Seth’s Crostini with Tomatoes, Cucumber, Basil and Fresh Chevre
Serves 8
1 lg heirloom tomato, cored and diced
1 med Diva cucumber, peeled and diced
2 small lemon cucumbers, thinly sliced
4 leaves basil, chiffonade
3 Tbsp extra virgin olive oil
½ Tbsp sherry vinegar
1 cup fresh chevre
1 fresh baguette
Procedure
Toast Baguette: Heat 2 Tbsp oil in large skillet over medium heat. Slice baguette into ½” thick slices. In batches, toast baguette slices in oil turning over when it begins to brown. Remove from pan and transfer to paper towel. Season lightly with kosher salt and freshly ground black pepper.
Make Tomato Topping: In medium bowl, toss tomato, cucumber, basil, 1 Tbsp oil, vinegar, basil with a pinch of salt and pepper. Let this mixture sit for 10 minutes to allow the flavors to meld.
Assemble Crostini: Spread fresh chevre on toasted baguette. Top with a generous spoonful of tomato-cucumber mixture. Garnish with a basil sprig and a drizzle of olive oil. Bon appetit.
Mocha. Photo courtesy of Seth Caswell.
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