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Laine is a high-quality Nordic knit & lifestyle magazine for knit folks. We cherish natural fibres, slow living, local craftsmanship and beautiful, simple things in life. Our intention is to inspire you to gather and share, to be part of a community of like-minded knitters, makers and thinkers from near and far. Knitting is more than just knit, knit, purl. It is a feeling.


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Crostini, 3 Ways

Crostini, 3 Ways

CROSTINI, 3 WAYS 


ciabatta-style sourdough bread, sliced
garlic clove, halved lengthwise

Toast the bread slices on a dry frying pan until golden brown in colour. Rub the fried bread slices with garlic on both sides. To arrange, top each bread slice with the selected toppings. To finish, drizzle extra virgin olive oil over the crostini. Serve.
 

1) Soft Goat Cheese + Caramelised Onion + Pear + Walnut + Thyme

For the caramelised onions, slice 2 onions into thin slices. Heat 2 tbsp olive oil in a large frying pan over medium-low heat. Add the onions and a good pinch of salt. Stir gently, so that the onion slices get coated with oil. Check the onions every 5 to 10 minutes and stir to prevent them from catching. When the onions are soft and golden, add 2 tbsp balsamic vinegar and cook on low heat for further 5 to 10 minutes, stirring occasionally, until sticky and caramelised. Caramelising onions typically takes at least 20 to 30 minutes. 

makes enough for 6 crostini 

2) Ricotta + Balsamic Roasted Grapes + Rosemary 

For the roasted grapes, preheat oven to 200°C (400°F). In a baking dish, toss 250 g seedless grapes with 2 tbsp balsamic vinegar and 1 tbsp olive oil. Season with flaky sea salt and freshly ground black pepper. Add 2 rosemary sprigs. Roast for about 15 minutes, or until grapes are soft and begin to wrinkle and burst open.

makes enough for 6 crostini 

3) Manchego + Serrano Ham + Rocket Oil + Hazelnut 

For the rocket oil, finely chop a handful of rocket and mix up with extra virgin olive oil

 

This recipe was originally published in issue one of Laine, available through our stockists.

Photographing Issue 6

Photographing Issue 6

Brennivin

Brennivin