The first day was spent relaxing and taking in each other's company. The following day went exploring the town we were closest to and end up go kart racing for half the day. The next day was spent white water rafting along the Lehigh River. On the last day we were so tired from the previous day's activities that we all just slept in.
Dinner was a particular highlight of the days. One of my buddies on the trip is a professional chef trained at the French Culinary Institute in New York City. So naturally he was making extravagant dinners for our group every night. On the first night I decided to make a snack for everyone before dinner with my Cilantro and Sriracha Crostinis. I first mentioned these when I had just picked a container full of cilantro from my garden in June. It was an instant hit with my friends and they ended up requesting it along with dinner every night.
Here's a picture of it along with a hearty curry stew and white rice we had one night.
1 baguette or other long, crusty loaf bread
1 bunch of cilantro, chopped
3 cloves of garlic, minced
5 tbsp sriracha (or more if you like it hot)
4 tbsp butter
1. Cut the baguette into half-thick slices and arrange on a baking sheet so that the insides face up.
2. Bake the bread slices at 350 degrees F for 5 minutes.
3. Without allowing them to cool, spread a little butter on the top of each slice.
4. Melt the rest of the butter in a sauce pan.
5. Sauté the minced garlic for a few minutes in the butter then toss in the cilantro. The hot butter should make the cilantro instantly wilt.
6. Stir the sriracha into the cilantro.
7. Spread the cilantro and sriracha mixture onto each slice of bread.
8. Place back into the oven at 400 degrees F for another 5 minutes to get a nice crunch all around the bread.
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