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Crostini
1 loaf Italian or French bread
olive oil
2 cloves garlic, halved (or garlic powder)
Cut bread in 1/2 - 3/4 inch slices and place on cookie sheet. Broil until lightly browned. Turn
slices over and toast other side. Remove from broiler and drizzle with olive oil and rub with
garlic. Serve with bowls of pomodori and funghi, (shown on page 32), or top slices with the
toppings and serve on a platter.
by Len Kilgore (Baton Rouge), a partner practicing in the environmental and litigation areas
John’s Tex-Mex Salsa
1 medium white onion, quartered
2 cloves garlic
2 Serrano chilies or fresh jalapeño peppers
8 Roma tomatoes (about 1 pound)
2 Tbsp. fresh cilantro leaves, finely chopped
1 tsp. honey
1 tsp. salt
1 Tbsp. fresh lime juice
Place onion, garlic and peppers (whole) in food processor and chop until fine. Add tomatoes and
lightly chop in food processor. (Do not overdo it.) Remove contents from food processor and
strain, saving juice. Chop cilantro by hand or cut with kitchen scissors until fine. Add honey, salt,
lime, cilantro and mix in non-metallic bowl. Add back tomato juice to desired consistency. Chill
in refrigerator for at least 30 minutes to allow the flavors to mingle. (Better if it is allowed to chill
overnight.)
Serving suggestions: Great by itself with chips, as a topping for tacos,
dressing for taco salad, or as a garnish with grilled meats.
by John Heinrich (Baton Rouge), a partner practicing in the litigation area
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