These crostini showcase seasonal flavours in an elevated way. Brielle Clark, who is part of the Harvest Chef Society and has worked as chef de partie at Araxi, combines a soubise-inspired spread — “basically a creamy onion spread,” she says — with local produce and bachelor’s buttons (cornflowers) from Brew Creek Farm. The ingredients and quantities for this appetizer are loose and flexible. Create your own version by improvising with other fresh edible flowers or herbs — pansies, borage and chive blossoms have a similar flavour profile. Use any extra blooms to create beautiful ice cubes; see page TK. —B.S.
Makes 15 to 30 pieces
Time: 90 minutes
1 baguette
Butter
1 white onion, sliced
1 bulb of garlic (half for soubise; half for blistered tomatoes)
White wine
Cream
1 pint cherry tomatoes
Thyme leaves
1 bunch leeks
Breadcrumbs (like panko)
Oil for toasting breadcrumbs
Zest of 1 lemon
Salt
Handful of bachelor’s buttons
Slice baguette into pieces 2 to 4 centimetres thick. Heat 1 to 2 tablespoons butter in a pan over medium heat. Grill slices until golden brown, about 2 minutes per side.
Sweat onions with garlic in 1 to 2 tablespoons butter over low heat for about 30 minutes (don’t let brown; the spread should be light in colour). Deglaze with white wine, reduce most of the liquid, add cream and reduce again. Blend with a spoon until smooth, adding cubes of butter for glossiness. The sauce should have a thick, spread-like texture; reduce more as needed.
Roast tomatoes with garlic and thyme in 350°F oven for 20 minutes.
Caramelize leeks in about 1 tablespoon butter.
For the gremolata, toast breadcrumbs by pan-frying in 2 to 4 tablespoons oil, stirring frequently. Finish with lemon zest and salt.
To assemble, spread the soubise-style sauce over crostini, add a layer of blistered tomatoes, top with caramelized leeks and garnish with flowers. “Height is key for plating,” says Clark, “so make sure it doesn’t look too flat. And for garnishing, make sure not to overdo it, so all the ingredients shine through.”