Armed with a degree from the Great Lakes Culinary Institute, Andi Pellici could have launched her culinary career in any number of directions. She chose the intimacy of being a personal chef: “I like the idea of friends and family gathering together with a chef to cook and serve them so they can enjoy time with their loved ones,” Andi says.
Andi operates her Traverse City business, As You Dish, out of a 480-square-foot commercial kitchen in the Grand Traverse Food Innovation Hub, managing her time between cooking for small, private events (ranging from 25 to 100 people) and her Fab Fresh Foods service that provides fresh, healthy scratch lunches and dinners to subscribers. No matter who or for how many Andi is cooking, her philosophy is to use fresh ingredients in a simple way—a mantra that is responsible for the blast of spring flavor in these crostini.
Goat Cheese & Saskatoon Jam Crostini
- 1 baguette
- 4 ounce log of goat cheese, softened
- 2 tablespoons heavy cream
- 1 tablespoon fresh lemon zest
- 1/4 teaspoon Pink Himalayan salt
- Daniela’s Delectables Saskatoon Jam (squareup.com/market/danielas-delectables)
- Toasted pepitas
- Fresh basil, chiffonade
Preheat oven to 350 degrees. Slice baguette into 1/4-inch-thick slices and arrange on a parchment-lined sheet pan. Bake baguette slices in 350-degree oven until lightly toasted, approximately 10 to 12 minutes. In a small bowl, combine goat cheese, heavy cream, lemon zest and Pink Himalayan salt. Spread goat cheese mixture on top of toasted baguette slice. Top with a dollop of Saskatoon jam, a pinch of basil chiffonade and three toasted pepitas.
Local foodie Andi Pellici was originally featured in the May 2016 issue of Traverse, Northern Michigan’s Magazine.
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