Just say corn, and I will immediately recall the flavors of Dan Barber’s corn chowder on my tongue. It has been two years. Considering that I have the memory span of a hamster, that’s saying a lot.
It was a hot summer day (much like this one), and the end of a very long work week (much like this one) when we made our way through the Pocantico Hills to Blue Hill at Stone Barns for dinner. We had the Farmer’s Feast (8 courses) with cheese course. I have to admit that when they brought out the amuse bouche of cherry tomatoes skewered on toothpicks and served on a block of wood, I thought the guy was a bit off his rocker. But I was a convert at first bite. The halibut was barely steamed and flavored just enough to have the natural savoriness of the fish enhanced. And the corn chowder, oh my the corn chowder, was a puree of the sweetest corn known to man with just enough cream to complement the natural texture of the tender corn kernels.
Summer days beg for the uncorking of chilled bottles of white wine, light bites you can dig into with your fingers, and fresh produce sparingly altered only enough to heighten their natural flavors. These are days when I ask myself: What Would Barber Do? I like to apply Barber’s “I-just-barely-touched-it-the-rest-was-mother-nature” gentle cooking style to crostinis, though making crostinis barely constitutes as cooking. And that’s fine by me.
Jamon iberico, fig, green apple crostinis
This is an unlikely combination at best, but the combination of savoriness, saltiness, and sweetness with just a slightly tart kick from the green apple floors me every time.
Quantity: a dozen crostinis
Preheat the oven to 375 degrees Fahrenheit
12 slices of good bread, sliced to about 1/4 inch thickness (ciabatta is favored by most. I like to use baguettes … sacrilege, I know.)
2 tablespoons olive oil
Some good salt (doesn’t need to be pink himalayan, but a good sea salt is always nice) and freshly ground pepper
4 tablespoons of fig spread
6 thin slices of jamon iberico de bellota (you might as well use the good stuff, given that you need such a tiny bit of it)
1 tart green apple, cored, quartered, and thinly sliced length-wise
A good handful of marcona almonds
1. Liberally brush both sides of each of the bread slices with the olive oil. Sprinkle both sides with some salt and freshly cracked pepper.
2. Place on a baking sheet and bake for 5 minutes. Turn on the other side, and bake for another 5, or until the edges are golden brown.
3. Let the slices of bread slightly cool on a cooling rack. Liberally smear a generous dollop of fig spread onto one side.
4. Fan a couple of green apple slices onto each slice and loosely drape half of a slice of Jamon iberico on top
5. Sprinkle a couple of marcona almonds over everything
And you’re done.