I’m not sure how those flavors all work together, but the one thing that comes to mind is that it might be a little difficult to eat. Do you pick it up or use a fork/knife? I don’t mind using my hands for chicken wings, but I’m not sure if your place is “fancy” or not.
If you’re going to put a nectarine on top like that, just make sure they’re ripe. Nectarine jam sounds really good, especially with prosciutto. And now that I think about it, I remember seeing stone fruit and cheese working together in the flavor matrix. Be sure to let us know how it sells.
ggsnr on
Figs! Slice up some figs into wedges. You can lay the nectarines on the crostini and place 1-3 fig wedges on top of each prosciutto for height.
Grande0us on
Lose the basil oil. Perhaps use a sweet/fruity based oil instead.
AssistanceLucky2392 on
Crostini is already plural. Crostino is singular. Saying crostinis is erroneous.
danny_mangos on
all these things sound great together but holy christ this is hideous
PanamaJackDC on
I absolutely want to try making and eating this.
wdym_idk on
This looks divine! You did an excellent job!
water2wine on
To me this looks incredibly disjointed and I canāt imagine itās easy to eat either – A bit too much form over function.
bedoge_ on
As said before in comments itās maybe a bit difficult to eat and a little bit intimidating (if I saw it on the party Iād love to taste this but probably wouldnāt because of the fear of getting messy). For me itās a little bit chaotic but this composition could be a nice flavor bomb!
MojoLava on
Oof I am not a fan of this plating but the flavors sound excellent
Dependent-Hearing-43 on
If you need to keep the ingredients as close to possible I would:
– make the corsitini thinner, and smaller so its a ‘one bite’ situation
– thinly slice nectarine lay 3 pieces flat over the coristini so it covers it,
– slightly dribble (as basil oil is heavy) some drops on top of the nectarines,
– then lay the prosciutto on top kinda waved
– crumble very few blue cheese on top
this is to keep it as normal to your OP.
I was thinking of maybe a nectarine jam because sometimes you really need to wait for them to get ripe. Also potentially giving a fry to the prosciutto so its crispy!
bolierchef92 on
I can’t get over the state of this chopping board God damn man…. You need to bleach that or if you got a power washer hose in the dish pit use that it will come up great….
Plus don’t use a green drizzle on cured meat because it makes it look rotten
Philly_ExecChef on
Mmmm, nothing says āappetizing photosā like dirty hand towels, rolled do-rags, and a cutting board five months out from its last bleaching.
mcmuffinxd06 on
Thank you all for the feedback (both positive and negative), Iāve only been cooking in a kitchen for about 1 1/2 years so Iām just trying to experiment with flavors and learn everything that I can about the culinary world.
Next time I do this I want to make a nice Tuscan loaf of bread so I can do one large bruschetta instead of 3 smaller crostini, I think this will help with the cluster of items on a small piece of bread.
I also want to use some type of whipped and herbed goat cheese instead of a crumbly cheese for the same reason.
This ended up selling out after the 2nd day it was ran as a special but I only made enough prep for 16 as I was just trying to get rid of stuff taking up space in our walk in.
Again I thank you all for commenting and helping to expand my culinary knowledge.
14 Comments
I’m not sure how those flavors all work together, but the one thing that comes to mind is that it might be a little difficult to eat. Do you pick it up or use a fork/knife? I don’t mind using my hands for chicken wings, but I’m not sure if your place is “fancy” or not.
If you’re going to put a nectarine on top like that, just make sure they’re ripe. Nectarine jam sounds really good, especially with prosciutto. And now that I think about it, I remember seeing stone fruit and cheese working together in the flavor matrix. Be sure to let us know how it sells.
Figs! Slice up some figs into wedges. You can lay the nectarines on the crostini and place 1-3 fig wedges on top of each prosciutto for height.
Lose the basil oil. Perhaps use a sweet/fruity based oil instead.
Crostini is already plural. Crostino is singular. Saying crostinis is erroneous.
all these things sound great together but holy christ this is hideous
I absolutely want to try making and eating this.
This looks divine! You did an excellent job!
To me this looks incredibly disjointed and I canāt imagine itās easy to eat either – A bit too much form over function.
As said before in comments itās maybe a bit difficult to eat and a little bit intimidating (if I saw it on the party Iād love to taste this but probably wouldnāt because of the fear of getting messy). For me itās a little bit chaotic but this composition could be a nice flavor bomb!
Oof I am not a fan of this plating but the flavors sound excellent
If you need to keep the ingredients as close to possible I would:
– make the corsitini thinner, and smaller so its a ‘one bite’ situation
– thinly slice nectarine lay 3 pieces flat over the coristini so it covers it,
– slightly dribble (as basil oil is heavy) some drops on top of the nectarines,
– then lay the prosciutto on top kinda waved
– crumble very few blue cheese on top
this is to keep it as normal to your OP.
I was thinking of maybe a nectarine jam because sometimes you really need to wait for them to get ripe. Also potentially giving a fry to the prosciutto so its crispy!
I can’t get over the state of this chopping board God damn man…. You need to bleach that or if you got a power washer hose in the dish pit use that it will come up great….
Plus don’t use a green drizzle on cured meat because it makes it look rotten
Mmmm, nothing says āappetizing photosā like dirty hand towels, rolled do-rags, and a cutting board five months out from its last bleaching.
Thank you all for the feedback (both positive and negative), Iāve only been cooking in a kitchen for about 1 1/2 years so Iām just trying to experiment with flavors and learn everything that I can about the culinary world.
Next time I do this I want to make a nice Tuscan loaf of bread so I can do one large bruschetta instead of 3 smaller crostini, I think this will help with the cluster of items on a small piece of bread.
I also want to use some type of whipped and herbed goat cheese instead of a crumbly cheese for the same reason.
This ended up selling out after the 2nd day it was ran as a special but I only made enough prep for 16 as I was just trying to get rid of stuff taking up space in our walk in.
Again I thank you all for commenting and helping to expand my culinary knowledge.