California has a flourishing feijoa industry too, although I haven’t found out too much about it yet. This recipe comes from the website of Melissa’s Produce, a Los Angeles-based mega-warehouse that distributes exotic fresh fruit and vegetables from around the globe into the US.
I’ve adapted the terms and measurements for us metric Australians, and assume if you can’t find Anaheim chillies and Rocambole garlic that you can experiment a little to taste with other red chillies and common garlic. (The original recipe can be found at the link above for Melissa’s.)
I do love the thought of chillies and lime and feijoa and will be trying this one out for brunch next time our little green friends are back in season.
FEIJOA CROSTINI WITH CHILLI-LIME AIOLI
- 1 loaf french baguette sliced 1/4 inch thick
- extra virgin olive oil as needed
- coarse sea salt to taste
- Italian seasoning to taste
- 2 tablespoons lime juice
- 2 tablespoons Dijon mustard
- 2 Anaheim chillies (use red Anaheim chillies), minced fine
- 3 cloves Rocambole garlic, minced fine
- 2 bunches Frisee lettuce, or similar curly lettuce
- ½ kg dried cranberries
- 8 jalapeño chillies, diced small
- 2 cups mayonnaise (real)
- 12 feijoas, diced small
- Preheat oven to 180ºC. Brush each slice of bread with olive oil and season with salt and Italian seasoning.
- Place the bread on a sheet pan and toast in the oven. When done, set aside.
- To make the aioli, mix together the mayo, lime juice, mustard, chillies and garlic until smooth.
- In another bowl; mix together the feijoas, jalapeños and cranberries.
- To assemble, spread the aioli on the crostini and place some of the frisee on top. Finish by topping the frisee with the fruit mixture.