It’s been two weeks since I went to Camp – Camp Blogaway! I wish I had great pictures to share with you but the fact of the matter is I was so enthralled by everyone and everything I hardly picked up my camera! To refresh your memory, Camp Blogaway was put on by the inimitable Patti Londre of Worth the Whisk – Patti has been in the food business for a number of years and now runs Camp GetAway and if this year is any indication, she will be in high demand for more Camp Blogaways!!! . If CampGetAway is anything like Camp Blogaway you should go – now.
If you’d like to see some wonderful photos of the weekend have a look at Lynne Hemer’s blog Cook and Be Merry. Lynne wrote a great recap of the event and has some excellent food photography (or as we say, food porn!) on her site so check it out! Ok, so now you get the” Camp” part of the title – but Kiwi Crostini?? Glad you asked!! One of the great things about Camp was that we got to hear from some absolutely awesome food industry insiders (and yes, you will be hearing more about them and what I learned from them in future posts). Zespri was one of the Camp sponsors and Cynthia Traina, their PR representative, brought boxes of ripe, juicy and delicious kiwis for us all to devour enjoy during the weekend – and devour enjoy them I did!!! Not only that, but Cynthia told us about a contest that is open to both bloggers and consumers!!!
(Well, I also have to tell you that my entry is conditioned upon inviting you to enter the sweepstakes – but who doesn’t want to win a trip for four to New Zealand??)
Alright, so on to the good stuff – Kiwi Crostini!!
Recipe for Kiwi Crostini
makes approximately 24 crostini
1 french baguette, sliced into 1/3 inch thick
1 Tbsp. olive oil
1 8 oz. container fresh mozzarella balls (bococini)
1 – 3 oz. package prosciutto
3 to 4 fresh, ripe kiwi fruit
1 Tbsp. White Balsamic Vinegar ( I used Alessi brand)
Peel and slice the kiwifruit into 1/4 inch slices. Cut each slice in half and then cut eat half into 3 pieces for a total of 6 pieces per slice. Set aside. Cut 6 small mozzarella balls into 4 slices each and set aside. Tear or slice prosciutto slices into 4 strips each. Set aside.
Pre heat broiler and place rack 2 inches down from flame. Place baguette slices onto a sheet pan and brush with olive oil. Broil for approximately 1 minute until baguette slices are toasty brown. Watch carefully so you don’t burn them!!! Remove from oven and top with mozzarella, prosciutto and kiwi slices. Drizzle lightly with balsamic vinegar, platter and serve!
What’s in it for me??
Kiwifruit are nutritional powerhouses and perhaps one of the most nutrient dense fruits on earth. (Yes, Kiwifruit refers to the fruit – Kiwis are residents of New Zealand!). Two kiwifruit (which represent 1 serving) contain 480mg of potassium, 4 grams of dietary fiber and a whopping 240% of your RDA for Vitamin C – and you get all of that for about 100 calories – an amazing nutritional bargain!!! So, stock your fruit basket with these little dynamos – they are in season from May until November for the green and October for the gold (and yes, there are gold Kiwifruit and to learn more about them, you are gonna have to stay “tuned to the Table”!)