Dietz And Watson Featuring Chef Walter Staib
Chef Walter will be making several dishes that use Dietz and Watson's Crostinis because it is an easy to eat party snack that even looks elegant.
For more information on Dietz and Watson visit: http://www.dietzandwatson.com/
and for info on Chef Walter, visit: http://www.staib.com/
Dietz & Watson Crostinis
All of these concepts use crostini for the base because it's an easy to eat party snack that looks elegant. Feel free to change the recipes to suit your special likes.To make crostini, slice a large French Bread or Baguette or Italian Bread in a bias to make 1-inch thick slices. Place on baking sheet and drizzle with olive oil. Toast until golden, being careful not to burn.
Christkindl Crostini
A Recipe By Chef Walter Staib
Black Forest Ham Roulades, see recipe
Arugula
Chopped walnut
Dietz & Watson hoagie dressing
Cut Black Forest Ham Roulade to fit size of crostini. Place Arugula on bread. Top with Black Forest Ham Roulades, chopped walnuts and drizzle with hoagie dressing.
Black Forest Ham Roulade Crostini
A Recipe By Chef Walter Staib
8 slices Dietz & Watson Black Forest Ham
8 slices Dietz & Watson Horseradish Cheddar
4 spears asparagus spears, poached
4 fire roasted red peppers, drained and flattened
Lie 2 slices of ham on cutting board. Top with 2 slices cheddar and 2 red peppers. Place asparagus on top and roll into a cigar. Repeat with remaining ingredients to make 8 roulades.
Santa's Toy Bag Crostinis
A Recipe By Chef Walter Staib
8 slices Dietz & Watson Soppresetta, sliced thin into rounds
Olive tapenade, see recipe
1 head frisee, torn apart
¼ cup Dietz & Watson blue cheese, crumbled
Place soppresetta on cutting board. Place 1 teaspoon tapenade in the center and roll to make a cone (like an ice cream cone). Press seam to ensure it stays closed. Place fontina or blue cheese on crostini. Top with frisee lettuce and cornet. Repeat until remaining ingredients are used.
Olive Tapenade
A Recipe By Chef Walter Staib
½ cup green olives, pitted
½ cup black olives, pitted
2 cloves garlic
3 tablespoons parmesan cheese, grated
2 tablespoons olive oil
Drain olives from brine and dry with paper towel to prevent tapenade from having too much moisture. In a food processor, combine all ingredients and pulse until mix becomes chopped, combined and spreadable.
Chefs Tip: If mixture is too thin or soupy, add a little more cheese to thicken it.
We want some Figgy Crostini
A Recipe by Chef Walter Staib
4 mission figs, cut into quarters
¼ pound Dietz & Watson prosciutto, shredded
1 wedge Dietz & Watson bergenost cheese
Spread bergenost cheese on a crostini. Top with prosciutto, piling high to make a fluffy nest. Top with figs. Repeat until remaining ingredients are used.
Kris Kringle Crostini
A Recipe By Chef Walter Staib
8 slices Dietz & Watson Angus Beef
8 slices Dietz & Watson White Cheddar
½ cup fresh watercress, cleaned and dried
Dietz & Watson Vidalia onions & peppers spread
Place Angus Beef on a cutting board. Top with white cheddar. Put watercress in the center and roll into a cigar. Spread Vidalia onions & peppers onto crostini. Top with cigars trimmed to fit bread.
Cali Gobbler Crostini
A Recipe by Chef Walter Staib
8 slices Dietz & Watson home-style turkey
4 cherry tomatoes, sliced in half
8 sprigs fresh parsley
½ cup guacamole
Spread guacamole on a crostini. Make turkey into a rosette and place on crostini. Garnish with parsley and tomato slice.
