Crostini transportation
Help!!!! Must transport several ass'd hors d'ouevres and crostini over State line. I know how to deal with most of the items EXCEPT the crostini with their toppings. Don't really want to bring the toppings separately and assemble there. Space is an issue and so is time. Any ideas out there?
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6 Comments:
I'd bring 'em separate, so they don't get soggy and messy, but I guess it depends on what the topping is. To make the assembly easier, if you've got something that will make applying the topping faster, that would help. Depending on how think or chunky the topping is, maybe a squeeze bottle with the tip cut to an appropriate size?
dbcurrie at 5:20PM on 11/01/08
Get some pizza boxes from your pizza joint you can transport a lot by stacking the boxes.
joanpieroni2 at 8:28PM on 11/01/08
In addition to pizza boxes, depending on how big the pieces of crostini are, I'd hit your local liquor store and snag some of the dividers that go inside the boxes to keep the bottles separated. Cut them into one inch wide strips and place them in the boxes/containers. Then each crostini has it's own little home inside the box. But my first thought was to assemble once you got there too!
Maureen at 7:05AM on 11/02/08
What kind of toppings are you using?
egoldham at 8:21PM on 11/02/08
Tapenade/ sundried tomatoes, balsamic/caramelized onion, goat cheese,
pesto artichoke spread, mozz/garlic aoili/tomato/basil to name a few.
all of these will be served @ room temp...other wordly oven issues at the destination.
bessfour at 9:59AM on 11/03/08
I'd scrap the crostini all together... it would be more "Soggy'tini by the time you get there. Or consider doing them as crostini around several "dips" tapenades, goat cheese spreads and the like. even if you can transport them, I can't imagine they would be worth eating. Bon Chanc
Pavlov at 8:45PM on 11/03/08