Garden Frittata Appetizer on Sun-dried Tomato Baguette Crisps

One can never have enough ideas for appetizers during the holiday season, whether they be quick and easy or fussy and elegant… I like both!  My criteria for the perfect appetizer… it must be attractive and, of course, delicious!  Ease of preparation is the key to this very simple and tasty appetizer.  All it takes is a frittata that has been chilled, a freshly baked baguette from the local market and a few stock items from the pantry.  Let’s begin…!

Prepare a colorful and flavorful frittata.  One of our favorites happens to be the Garden Frittata we created for 5 Stars in Your Kitchen and published on March 28, 2010, posted in the “Egg Dishes” category.  Take it and make it your own, using it as a source of inspiration for your tastiest things from the garden!  For this appetizer we used that recipe as our foundation, adding a few homemade marinated artichoke hearts to the frittata itself, topping the frittata with a light coating of pasta sauce and thin slices of fresh mozzarella fresca before its final foray into the oven, just long enough to melt the cheese and give its edges a lovely golden hue!  Allow the frittata to cool to room temperature then cover with film and refrigerate overnight.  Alternatively, enjoy it right out of the oven and refrigerate the leftovers for next day appetizers!


 Garden Frittata Appetizer with Sun-dried Tomato Baguette Crisps

Preheat the oven to 400 °.  Mix together in a small bowl:

  • 1/4 C extra virgin olive oil
  • 1/4 C sun-dried tomato oil
  • 1 T finely minced sun-dried tomatoes
  • 2 tsp finely chopped fresh garlic cloves
  • 1 tsp minced fresh thyme leaves

Thinly slice:

  • 1 seeded baguette

Chef’s Note:  Use an electric knife or a very sharp bread knife to keep from compressing and compromising the integrity of the slices.  Cut the slices at an extreme angle approximately 1/4″ – 3/8″ thick.


 Lightly brush both sides of the baguette slices with the seasoned and herbed oil and arrange them in a single layer on a baking sheet:

 Bake in the preheated 400° oven for 15 minutes.  The slices will have begun to brown and crisp… do not overbake.  Transfer to a wire rack to cool:

When thoroughly cooled store in an airtight container.  To assemble this striking appetizer transfer the chilled frittata to a cutting board and carefully cut into 3/8″ – 1/2″ wedges… they will be long and thin, coming to a point.  Carefully arrange the slices in opposition to each other, each slice separated by a toasted sun-dried tomato crisp, each crisp becoming the finger-food platform for the slices of garden frittata:


Serve this lovely and easy appetizer with a sparkling wine for the holidays, enjoying the festivites with family and friends… Bon Appetit!


 ©2011 Via Aurea Designs, Inc., All Rights Reserved

Tags: , , ,

Categories: Appetizers, Egg Dishes

Author:Steve Meyer & Dayton Azevedo

Food and fine cooking have been our passion for many years, fueled by the year-around abundance of fresh fruits, vegetables, poultry and meats, as well as aromatic spices and herbs readily available to us here in the San Francisco Bay Area, making adventuresome, creative and delicious 5-star cooking a reality in our kitchen. Our aim is to make it yours as well by utilizing our step by step instructions and serial photographs. Bon Appetit from our kitchen to yours...!


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