CROSTINI ROMANI Adapted from Paola di Mauro Time: 15 minutes 4 tablespoons butter, more for buttering dish About 10 1/4-inch-thick slices country bread or baguette (sliced diagonally) 3/4 pound fresh mozzarella, sliced 1/4-inch thick (about 10 slices) 2 tablespoons anchovy paste 1/4 cup milk.
12 slices country or peasant bread. 1 pound sliced ham. 2 tablespoons whole grain mustard.
CROQUE-MONSIEUR Time: 20 minutes 5 tablespoons butter 1 tablespoon flour 2/3 cup milk Sea salt Freshly grated nutmeg 4 1/3-inch-thick slices country bread 4 thin slices French ham 2 thin slices Gruyere cheese.
8 slices country white bread 2 cups toasted pecans, crushed Leftover mashed sweet potatoes 8 slices aged Swiss cheese Leftover French-fried onions from green bean casserole Chili powder, to taste 4 tablespoons butter, softened 1.
Dried-Beef Gravy 3 tablespoons unsalted butter 1/4 pound dried beef, pulled apart into shreds (Knauss brand is good) 2 tablespoons flour 2 cups milk 4 slices country bread or 4 buttermilk biscuits.
SCALLOP AND RED PEPPER TARTINE Time: 10 minutes 2 medium slices country bread 3 tablespoons extra virgin olive oil, approximately 2 roasted red peppers, homemade or store-bought Salt and freshly ground white pepper 1/4 pound sea scallops, sliced in thin rounds 2 teaspoons freshly squeezed lemon juice Chopped parsley or cilantro.
BEET, PEAR AND GORGONZOLA TARTINE Time: 10 minutes 2 large slices country bread 2 tablespoons extra virgin olive oil, approximately 1 ripe pear, peeled, cored and diced Small handful mesclun 1/2 tablespoon freshly squeezed lemon juice Salt and freshly ground pepper 1 small beet, cooked, peeled and diced 2 ounces dolce Gorgonzola or Roquefort, crumbled.
TOMATO FLAN Adapted from Pepolino Time: 25 minutes 1 8-ounce can Del Monte or other tomato sauce 12 large basil leaves 2 cloves garlic, peeled and minced 1/4 cup extra virgin olive oil, plus extra for garnish 4 teaspoons unflavored gelatin (about 1 1/3 envelopes) Salt and fresh black pepper to taste Vegetable oil 12 slices country bread.
4 slices country white bread.
1/2 pound sliced country ham. 3 pounds (21 to 25 count per pound) shrimp, peeled and deveined.
ELVIS'S FRIED-POTATO SANDWICH 1/2 pound bacon 2 small russet potatoes (about 3 ounces each), peeled, sliced 1/4-inch thick 2 small yellow onions (about 2 ounces each), peeled, thinly sliced crosswise into rings Salt and pepper to taste 2 large slices country-style white bread Mustard to taste. 1. Fry the bacon in a heavy cast-iron skillet to desired doneness and drain on paper towels.
