Frederic Cone
Staff Columnist

With the awards season for the film industry underway, I thought this would be the perfect opportunity to give film buffs some sophisticated fare ideas for their awards show get-togethers.

Here are some pointers for creating five-star appetizers that I am sure will surprise your guests. I hope you will have great success and amaze your guests.

The following are my two recipes I am sure will amaze you and your guest this awards season.

Caprese

Ingredients

3 Roma tomatoes

1 package fresh whole milk mozzarella

1 package fresh basil

Extra virgin olive oil

Balsamic vinegar

Freshly ground sea salt & coarse ground black pepper to taste

Slice the whole milk mozzarella balls into six slices each.
Slice the Roma tomatoes on the bias into six slices each.
Pick the basil leaves and rinse under cold water.

Arrange the Roma tomatoes on a platter and top with one slice of mozzarella and one basil leaf. Sprinkle a little sea salt and black pepper on top of each. Drizzle lightly with the extra virgin olive oil and the balsamic vinegar.

Bruschetta with Garlic and Herb Roasted Crostinis

Part I: Bruschetta

Ingredients

10 Roma tomatoes

2 packages fresh basil leaves, minced

*to mince means to finely chop the herbs very small.

Extra Virgin olive oil

Balsamic Vinegar

*Freshly ground sea salt and course ground black pepper to taste

Finely dice the Roma tomatoes and place in a bowl.
Finely dice both packages of fresh basil, reserving ½ cup for the crostinis and add to the bowl with the tomatoes.
Drizzle in a ¼ cup of extra virgin olive oil.
Drizzle in 1/8 of a cup of Balsamic vinegar.
Sprinkle in sea salt and black pepper to taste, about a healthy pinch of each.
Mix all of the ingredients together thoroughly and place back in your refrigerator for later.

Part II: Crostinis

Ingredients

1 French baguette

½ cup fresh basil leaves, minced

6 cloves fresh garlic, minced

Extra virgin olive oil

*Course ground sea salt and black pepper to taste

*To slice on a bias means to slice the bred at an angle roughly 20 &- 30 degrees.

Slice your French Baguette on a bias* into 24 slices.
Lay out the bread flat on a pan and turn on your oven to 300 degrees.
Top with the reserved fresh basil that has been minced.
Drizzle the extra virgin olive oil and the balsamic vinegar over the top of every slice of baguette, several drops onto each piece of baguette.
Sprinkle sea salt and black pepper on top of each piece of baguette.
Place in the pre-heated oven for 3-5 minutes or until the bread is slightly crusted but not over done.
Arrange on a platter with the brushetta mix in a bowl in the center with a serving spoon.
To serve: Spoon a little of the bruschetta mix on top of a crostini and then eat.

Meet the Chef

As a chef for the last decade and a half, I have spent most of each day coming up with new and innovative recipes to serve to the people who have come to the restaurants I have worked for.

Cooking has been my passion for more years than I can count and it is my pleasure to extend my knowledge and culinary expertise to those who perhaps don’t have the know-how to execute five-star meals for those they love.

Please email any questions you might have to fcone@sdsucollegian.com.

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