“Life is too short to eat bad bread.”
That’s the slogan on the back of Jonathan Kaye’s t-shirt and his business motto. As the owner and lead baker of Heritage Breads artisan bakery they are truly words he, his staff and growing cult following of customers are living by.
Heritage Breads makes a variety of breads, cookies and cakes using a 100-year-old sourdough culture, 100% organic ingredients and heritage non-hybridized flours from Sunrise Flour Mill—who happens to be Heritages Breads’ “neighbor” vendor at the Market.
Many argue that consuming commercially processed flours and yeast are the culprit of so many people in recent generations suffering from indigestion, inflammation and worse.
“At Heritage Breads, we like to keep things simple.” Says Kaye. “We make artisan bread that is as good for the body and planet as it is delicious. We are committed to educating people about the power of eating heritage grains and local, sustainable, organic foods.”
You can learn more and find Jonathan and his team at the Winter Market Saturday, December 8 & 15 from 10 a.m. to 1p.m. inside the Mill City Museum. The winter market offers the best quality groceries and gifts from over 40 sustainable and local farmers, food makers and artists. You can even pick up the local ingredients you need for the three crostini recipes below!
The rich flavors and bright colors in these crostinis are perfect for elegant holiday appetizers. You can serve them directly on sliced bread or in bowls with bread and sliced vegetables on the side for your guests to dip—either way they are best served with bread!
1. Beet Bruschetta
Makes 2 cups.
- 3 medium beets*, scrubbed clean
- 1/2 a medium onion*, diced
- 1/2 bunch of basil, shredded
- 2-3 Tablespoons balsamic vinegar
- 3 Tablespoons olive oil
- Salt and pepper to taste
- Goat chevre, quark or any other soft cheese*
Grate the beets with a cheese grater. Combine with onions, basil, vinegar, olive oil, salt and pepper in a large bowl. Set aside to allow the flavors to mingle. Spread cheese on the bread slices and generously spoon the beet mixture on top. Drizzle the remaining juices on top.
2. Parsnip Walnut Spread
Make 2 ½ cups.
- 1 pound parsnips*, peeled and sliced (about 2 cups)
- 1 Tablespoon brown sugar
- 1 Tablespoon lemon juice
- ¼ cup parsley or microgreens*, plus more for garnish
- ¼ cup walnuts, toasted
- Salt and freshly ground black pepper
Put the parsnips in a medium pot, cover them with water by 1 inch and bring to a boil. Reduce the heat and simmer until the parsnips are very tender, about 10 minutes. Transfer the parsnips to a blender or a food processor. Add the sugar, lemon juice, parsley, and walnuts. Puree, drizzling in just enough water to make a stiff puree. Season with salt and pepper to taste. Spread over bread slices and garnish with additional herbs or microgreens if desired.
3. Blue Cheese Butter with Radish
Makes 1 cup.
- 3 Tablespoons walnuts
- 1/2 cup unsalted butter, softened
- 6 ounces bleu cheese*, softened
- 1 small shallot*, diced
- ½ teaspoon salt
- Pinch of freshly ground pepper
- 4-6 radishes*, sliced thinly or in matchsticks
In a small, dry skillet toast the walnuts on medium-high heat for 3 to 5 minutes, tossing frequently. Let cool. Chop the walnuts and combine with butter, bleu cheese, shallot, salt and pepper in a bowl. Mix well. Spread on bread slices and top with radish.
*Ingredients available at the Mill City Winter Market.
Click here to browse more winter recipes!