Picnic Crostini with Roasted Pepper, Onion, and Anchovy
Andrea Slonecker, the Portland-based author of Pretzel Making at Home (Chronicle, April 2013), is an avid picnicker. With some like-minded friends, she formed the Portland Picnic Society, and created this recipe for one of their recent outings. To prepare this recipe for a picnic, bake the bread ahead of time and let cool; then pack the crostini, the topping, and the anchovies separately.
Layers of creamy cheese and roasted vegetables in a pastry make this pie a home run. To keep the filo crisp, wait until it’s completely cool before covering it with foil and packing in your cooler. Be sure to pack a sharp knife and a pie server.
This healthy salad is picnic-perfect, because the carrots stay crunchy and the quinoa and chickpeas keep their texture. (Regular quinoa works fine in this recipe, if you can’t find the red variety.) This salad is delicious at room temperature, so if you’ll be eating it within 2 hours, there’s no need to pack it in the cooler.
Hints of cardamom, orange, sesame, and pistachio provide a final Eastern Mediterranean flourish to the picnic. They’re so small, you can eat them by the handful. Pack cookies in an airtight, crushproof container.