Carrot Ginger Soup

Serves 8 to 10 INGREDIENTS

3 tablespoons unsalted butter, divided

2 tablespoons extra-virgin olive oil

10 carrots, peeled and roughly diced

½-inch piece fresh ginger, peeled and roughly diced

1 leek, white and light green parts only, rinsed and diced

1 fennel bulb, diced, fronds reserved

1 small yellow onion, roughly chopped

1 large clove garlic, roughly chopped Salt and pepper, to taste 4½ cups chicken or vegetable stock 1 bay leaf Optional garnishes: ¼ cup crème fraiche, fennel fronds and 2 ounces pancetta or bacon, cooked until crisp

INSTRUCTIONS

In a large, heavy-bottomed 6-quart soup pot or Dutch oven set over medium heat, warm 2 tablespoons of butter and the olive oil. When the butter has melted, add the carrots, ginger, leek, fennel, onion and garlic. Season generously with salt and pepper and sauté for about 7 minutes, or until the vegetables are softened but not browned.

Add the stock, which should cover the vegetables by about an inch. Add the bay leaf and bring to a simmer. Cook for 25-30 minutes, until all the vegetables are cooked through. Let mixture cool slightly. Remove the bay leaf.

Add the final tablespoon of butter. Using a blender and working in batches, puree the soup until smooth. Taste and adjust the seasoning as needed. The soup can be refrigerated up to 2 days at this point.

This soup is delicious served cold or hot. Garnish each serving with a dollop of creme fraiche, chopped fennel fronds and crumbled pancetta or bacon. — SONYA KEISTER, “THE SAVORY GOURMET COOKBOOK,” WWW. THERUSTICFORK.COM

Apple, Brie and Blue Cheese Pesto Crostini

Serves 8 to 10 Note: For a picnic, prepare the blue cheese pesto and baguette slices ahead of time. Have your guests assemble their own crostini on the spot.

INGREDIENTS

Blue cheese pesto: 2 cups fresh basil leaves 1 large clove garlic ¼ cup pine nuts 1 tablespoon fresh lemon juice

¼ teaspoon crushed red pepper flakes

1/3 cup Parmesan cheese, grated

¼ cup good quality blue cheese ¾ teaspoon sea salt ¼ teaspoon black pepper

2/3 cup extra-virgin olive oil Crostini: 1 small baguette Olive oil ½ pound triple-cream Brie, sliced into ¼-inch pieces

½ green apple, unpeeled, thinly sliced

4 tablespoons fig preserves

INSTRUCTIONS

For the pesto, place all the ingredients except the olive oil into the bowl of a large food processor. Pulse 10-12 times to blend. Scrape down the sides of the bowl and pulse a few more times. With the motor running, add the olive oil in a thin stream and process for about 20 seconds. Stream in olive oil with the motor running for about 20 seconds. Scrape the sides again and pulse until blended. Can be made a day in advance and refrigerated.

Heat oven to 325 degrees. Line a baking sheet with parchment paper. Slice the baguette into ¼-inch slices at an angle and arrange in a single layer on the prepared pan. Brush bread with olive oil, add a sprinkle of salt and bake for 10-12 minutes, or until golden brown around the edges but not too firm in the center. Remove from pan and let the crostini cool on a rack. Spread each crostini with a thin layer of fig preserves, then top with 2 thin slices of green apple and a thick slice of Brie. Top with a drizzle of pesto and serve. (If you’re making these at home, the crostini are especially delicious if you broil them for 30 seconds, before topping them with pesto). — SONYA KEISTER, “THE SAVORY GOURMET COOKBOOK”

Roasted Tomato and Goat Cheese BLTs

Serves 6 Note: For a picnic, roast the tomatoes, prep the baguette and cook the bacon ahead of time. Assemble the BLT crostini at the picnic site. This can also be made as a larger sandwich on ciabatta bread, instead of crostini. Pair it with something bubbly.

INGREDIENTS

2 shallots, chopped 2 tablespoons honey Zest of 1 lemon, grated 1 teaspoon sea salt ½ teaspoon black pepper Olive oil 2 cups heirloom cherry tomatoes, halved 1 baguette 5 ounces herbed goat cheese or Boursin 1 cup arugula 4 slices thick-cut bacon (peppered recommended), cooked until crisp

INSTRUCTIONS

Heat oven to 275 degrees. Line a baking sheet with parchment paper.

In a bowl, whisk together the shallots, honey, lemon zest, salt, pepper and a drizzle of olive oil. Place the tomatoes, cut-side up and close together, in a single layer on the prepared pan. Drizzle the honey-shallot mixture over the top, coating each tomato. Bake until plump and roasted, but not dried out, 30 to 60 minutes. Let cool. Can be stored in an airtight container for up to 2 days.

Heat oven to 325 degrees. Line a baking sheet with parchment paper. Slice the baguette into ¼-inch slices at an angle and arrange in a single layer on the baking sheet. Brush bread with olive oil and a sprinkle of salt and bake for 10-12 minutes, or until golden brown around the edges but not too firm in the center. Cool crostini on a rack.

Top each crostini with a generous teaspoon of herbed goat cheese, a little arugula, torn piece of bacon and finally, the slowroasted tomatoes.