Roasted Carrot & Goat Cheese Crostini

I was a vegetarian for 7 years. Not one single day I compromised flavor and richness in what I ate. This time as a veggie inspired me to create dishes that would not make me miss meat in any way. One of my favorite dishes to make was a warm salad of roasted carrots topped…

Trout & Herbed Cheese Crostini

I am a big fan of trout. It is one of the lake fishes you can find in Switzerland, which means you get to enjoy fresh fish every now and then. Smoked trout has become as popular as smoked salmon and it is relatively easy to find. Compared to salmon it is meaty and has…

Braised Fennel & Salami Crostini

Braising is one of my favorite ways of cooking. It might sound like a fancy culinary term but it is not complicated to do. It is a cooking method that uses both moist and dry heats: typically, the food is first seared at a high temperature, then finished covered at a lower temperature while sitting…

Beets & Burrata Crostini

  When I asked my friend what he did not like to eat, he said “Beets”. Beets are a misunderstood vegetable. As a kid I always got them boiled with little salt and pepper. Served this way they had an earthy taste that was not worthy of their majestic color and soft texture. They seemed…

Smoked Salmon, Sweet Onion & Goat Cheese Crostini

The older I get, the more I treasure my mom. Today, as I watch my friends become mothers and I get to witness all the sacrifices they make to ensure their babies are happy and healthy, I feel like I need to look back. Recently I started to think about those first years of our…

Leeks & Blue Cheese Crostini

It was 2008 when I moved to Switzerland from Peru. Life was overwhelmingly beautiful. The language, the people, the flavors, the experiences, all seemed so different to me. However above everything, there were many new foods to try.  I still remember the first time I tasted Roquefort at a restaurant near home. As I took…