Book Launch and Crostini

Today my extremely talented friend Nic had her book launch for her poetry collection, Leaving my arms free to fly around you (which can be purchased here). Nic is one of those inspiring people who lives life like we all should, with passion and fulfilling her dreams. She is a dedicated environmentalist who campaigns for issues she really believes in, such as the local movement to stop a motorway being built through the middle of our community. I first met Nic 9 years ago when we first taught together, but we have since both had babies and she has moved on to a creative writing course and is the regional enviro-schools coordinator.

When I was about 18 I imagined that by the time I was 30 I would have had a book published and have travelled the world. I have kind of travelled the world, but I never did write that book. However it has made me in absolute awe of anyone who does get a book published. Living vicariously through Nic!

As part of the proceedings Nic asked myself and some other friends to come up with vegetarian finger food. I had fun coming up with some crostini recipes that I was pretty happy with. Here are the recipes if you wish to make them for yourself.

Crostini

Cut french bread in thin slices and baste with olive oil. Bake at 180 C for about 10 or 15 mins until golden.

Beetroot and Feta Dip

Roast 3 peeled beetroot (this takes quite a long time, often over an hour!). Blend in the food processor with 200g of feta and 1/2 t thyme and salt and pepper. This is yummy with anything. You may need to add olive oil to get a good consistency depending on how hard the feta is.

Spiced Lentils

Fry a finely diced onion in olive oil until soft. Add 1 t cumin and 1/2 t each turmeric and smoked paprika. Fry for a few seconds. Add 5 c water and 1 c brown lentils. Simmer until water is absorbed and lentils are tender.

Rocket and Walnut Pesto

Take 2 large handfuls of rocket and pour boiling water over them. Immediately drain. Blend in the food processor with 3/4 c walnuts, 1/2 c olive oil, 1 clove garlic and salt and pepper. Store in fridge with extra oil on top.

Pumpkin

Roast 2cm square chunks of pumpkin at 180 C for 15 mins until cooked but still firm. Toss in a dressing of juice of 2 lemons, 1/4 c olive oil, 1 large t brown sugar, 1 t mustard and salt and pepper.

To assemble:

Spread beetroot and feta dip on half of crostini and top with a spoonful of lentils. Push lentils in to ensure they don't fall off. Top the other half with rocket pesto and top with a piece or 2 of pumpkin. Yum!