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    Morisqueta Crostini

Morisqueta Crostini

Serves portions

1) Cut the baguette at an angle into 1/2 inch thick slices. Place on a sheet tray, drizzle olive oil on top, lightly sprinkle with salt and black pepper….

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Prep Time:

Cook Time:

Ingredients:


  • 1-16oz Del Real Foods Carnitas, cut into 1/2 inch cubes
  • 2 cups Del Real Foods Ranchero Beans
  • 1 baguette
  • Tomato compote
  • 1 cup grape tomatoes, quartered
  • 1 cup teardrop tomatoes, cut in half
  • 1 tablespoon shallot, minced
  • 1 garlic clove, minced
  • 2 tablespoons chives, chopped (reserve tips for garnish)
  • 1 tablespoon basil, chopped
  • 1 sprig oregano, fresh
  • 3 sprigs thyme, fresh
  • A/N chili flakes
  • QUESO FRESCO FOAM
  • 1.5 cups Queso Fresco
  • .5 cup sour cream
  • A/N (As Needed) Milk, for consistency
  • A/N Salt Black pepper
  • A/N Olive Oil, Extra Virgin


Instructions:

1) Cut the baguette at an angle into 1/2 inch thick slices. Place on a sheet tray, drizzle olive oil on top, lightly sprinkle with salt and black pepper. Place in oven at 375 degrees for 10 minutes, or until golden brown. 2) Cut the carnitas and cook in a cast-iron skillet on medium heat with about a tablespoon of olive oil. Put beans to reheat in a small pot. 3) Make the foam by adding queso, sour cream, milk (as needed), S & P into the blender, blend until it reaches a thick consistency and store in fridge. 4) In a separate pan on medium high heat, cook the minced shallot/garlic to golden brown; add the tomatoes/oregano/thyme with a splash of water, season with salt & pepper, and cook for about 10 minutes until tender and almost all liquid has evaporated.Once off the heat, fold in the remaining herbs. PLATING On each crostini add a small spoonful of beans, top with 5 pieces of carnitas. Place a small spoonful of the tomato compote on top, then place a dollop of queso fresco “foam”, and stick two chive tips into the foam, serve.

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