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The Honolulu Advertiser
Posted on: Wednesday, May 2, 2007

TASTE
Trick taste buds with sweet and sour crostini

 •  Chef Nobu shares his food philosophy

By Jill Wendholt Silva
McClatchy-Tribune News Service

Sight gags are jokes that rely on visual cues rather than words.

Imagine an apricot half positioned over a puddle of plain yogurt to mimic a "fried egg." Or "sushi" made out of Rice Krispies and gummy worms, with fruit leather as a stand-in for the nori wrapper.

Food that appears to be something else is a fun way to get kids to try something new. And the ruse can work on adults, too. The Star's sweet and sour crostini deceives the eyes while it teases the taste buds. In this case, the chopped "olives" are really — gotcha! — raisins.

Why pull the ol' switcheroo? Olives are admittedly delicious, but they are high in sodium, so raisins are a smart choice for anyone with high blood pressure who is watching their salt intake. A naturally sweet source of energy, raisins are also rich in iron and potassium. They're high in antioxidants, and studies show they promote oral health.

The red peppers used in the bread topping are extremely high in vitamin C: 1 cup provides more vitamin C (232 milligrams) than the same amount of orange juice (82 milligrams), according to the USDA's nutrient data base at http://nal.usda.gov/fnic/foodcomp/search. Red peppers also are loaded with phytochemicals such as beta-carotene, which is believed to prevent certain cancers and diseases of the eye and heart.

Finally, we chose a whole-grain rustic bread instead of white bread, which ups the nutrition and fiber content of the crostini, an Italian word that means "little toasts."

Shopping tips: Roasting red peppers in the oven or over a gas flame can be tedious. Instead, look for jarred roasted red peppers in the produce section.

Buy an extra jar of red peppers and a stash of raisins to keep in the pantry, and you'll always have something on hand to serve when unexpected guests stop by.

Cooking tip: An easy-to-prepare dish that is perfect for entertaining, the pepper mixture can be made up to a day ahead and refrigerated. Just be sure to bring to room temperature before serving.

SWEET AND SOUR CROSTINI

  • 2 tablespoons dark raisins

  • 1 (7-ounce) jar roasted red peppers, well drained and coarsely chopped

  • 3 tablespoons olive oil

  • 2 tablespoons balsamic vinegar

  • 1 small clove garlic, minced

  • Pinch salt

  • Freshly ground pepper

  • 6 slices rustic country bread, sliced 1/2-inch thick

    Place raisins in warm water and allow to plump 5 minutes; drain well. Finely chop raisins.

    Combine peppers with raisins, olive oil, vinegar, garlic, salt and pepper; set aside.

    Toast bread. Cut bread slices in half and top with pepper mixture. Serve immediately.

    Makes 6-8 servings.

  • Per serving, based on 6: 157 calories, 8 g total fat (1 g saturated), trace cholesterol, 19 g carbohydrates, 3 g protein, 180 mg sodium, 4 g dietary fiber