Crostini with Creme Fraiche and Purple Cabbage

by Karen Mordechai

You'll need

  • 1/2 head purple cabbage, shredded
  • 1 tablespoon red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 8 slices country loaf, sliced 1⁄2-inch thick 1 clove garlic, halved
  • 1 cup creme fraiche
  • sea salt to taste

Here's how

  1. Preheat the oven to 425°F.
  2. Toss the cabbage with vinegar and olive oil and spread onto a parchment lined baking sheet. Roast for 15-20 minutes until just crispy.
  3. Brush the olive oil over one side of each bread slice, and place them in a single layer on a baking sheet. toast the bread, flipping the slices once, until golden brown, about 8 minutes.
  4. Rub the toast with the halved garlic clove. Spread with creme fraiche and top with olive oil and sea salt to taste.

About the Author

Karen Mordechai

Sunday Suppers is a communal cooking center in Williamsburg Brooklyn. Through shared meals and the act of cooking communally we celebrate the traditions of food and community. The food is seasonally focused market fresh. We work with local artisans and crafters to create monthly dinners in our... Read Full Bio

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