FLAKE SALT RECIPES

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CROSTINI WITH AVOCADO, CRAB, AND FLAKE SALT RECIPE | MYRECIPES



Crostini with Avocado, Crab, and Flake Salt Recipe | MyRecipes image

Top baked bread slices with mashed avocado and crab to make this tasty appetizer.  

Provided by MyRecipes

Total Time 20 minutes

Yield Makes 12 servings

Number Of Ingredients 9

1 French bread baguette, cut into 1/2-inch slices
2 tablespoons extra-virgin olive oil
1 ripe avocado
1 teaspoon finely minced fresh garlic
½ shallot, finely minced
1?½ tablespoons fresh lime juice, divided
1 teaspoon flake sea salt, divided
8 ounces lump crabmeat, picked
¼ teaspoon dried crushed red pepper

Steps:

  • Preheat oven to 375°. Arrange bread slices in a single layer on a rimmed baking sheet; brush top of each slice with olive oil. Bake 8 to 10 minutes or until toasted.
  • Mash avocado in a medium bowl using the back of a fork. Add garlic, shallot, 1/2 tablespoon lime juice, and 1/2 teaspoon salt; stir well to combine.
  • Combine crabmeat, red pepper, and remaining 1 tablespoon lime juice in a medium bowl; toss gently to combine.
  • Spread avocado mixture evenly over toasts. Top evenly with crab mixture; sprinkle evenly with remaining 1/2 teaspoon salt.

BROWNED BUTTER & CHOCOLATE CHUNK COOKIES & FLAKE SALT RECIPE



Browned Butter & Chocolate Chunk Cookies & Flake Salt Recipe image

Not your everday chocolate chip cookie. This recipes adds brown sugar and coffee granules to the batter, mixes in rich chunks of semisweet chocolate, and finishes with a light dusting of flake salt. Are you drooling yet?

Provided by MyRecipes

Total Time 1 hours 55 minutes

Yield Makes 16 servings

Number Of Ingredients 13

¾ cup granulated sugar
? cup light brown sugar, packed
1 teaspoon instant coffee granules
1 cup unsalted butter
1?½ teaspoons vanilla extract
1?¼ teaspoons flake salt, divided
2 large eggs
1 large egg yolk
2?? cups all-purpose flour
3 tablespoons cornstarch
1?½ teaspoons baking powder
¼ teaspoon baking soda
8 ounces semisweet chocolate, chopped into chunks

Steps:

  • Preheat oven to 350°. Line 2 large baking sheets with parchment paper.
  • Combine sugars and coffee granules in the bowl of a stand mixer. Melt butter in a medium saucepan over medium-high heat. Cook 3 to 4 minutes or until butter bubbles and begins to brown. Pour butter over sugar mixture; beat at medium-low speed for 2 minutes. Beat in vanilla and 3/4 teaspoon salt. Add eggs and egg yolk; beat until just combined.
  • Whisk together flour, cornstarch, baking powder, and baking soda in a medium bowl. Add flour mixture to sugar mixture; mix at low speed until just combined. Stir in choc­olate. Refrigerate dough at least 1 hour.
  • Scoop half of dough into 16 equal balls (about 1 1/2 tablespoons each) and place 8 balls, about 2 inches apart, onto each prepared baking sheet. Bake 8 minutes. Rotate pans; bake 6 to 7 minutes or until edges are golden brown. Sprinkle cookies evenly with 1/4 teaspoon salt; let cool on baking sheets 5 minutes. Transfer to wire racks to cool completely. Repeat with remaining dough and remaining 1/4 teaspoon salt.

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