Savor Samples The Sourdough
Even people who steer clear of carbohydrates in their daily food consumption have to admit, bread tastes and smells good when it's fresh out of the oven. And the bread kitchen is where we head in this month's celebration of food.
Every month our food segment, Savor, brings in food stylist and producer Will Smith, who scans the landscape looking for people and businesses making and/or growing good food.
This month we visit with Dean Zochert at Savory Sourdough, a relative newcomer in the Rogue Valley. Join us for a chat that may tickle your taste buds, despite the audio-only delivery.
But take a gander at the recipe idea for this month, from Will:
Springtime Crostini Toppings
- A wild mushroom mix, shallot, herb and whipped goat cheese plus a drizzle of honey crostini
- A thinly sliced zucchini feta crostini
- A ricotta and beet, lemon zest and basil crostini
- An asparagus, parmesan, lemon zest crostini
- A ricotta spiced with fresh mint, snow peas and pecan crostini
These are but a fraction of toppings that can be fine-tuned to any time of the year.
Start with some excellent bread, slice, drizzle with olive oil and bake in a 375 degree oven for 10-15 minutes.
Then let your imagination take over! Load those toasts up!
I like to experiment on textures, something crisp, something fresh, something creamy.
A welcome addition to any party or dinner.