Topping Crostini With Savory Veggies
Community leaders and volunteers on Oahu work behind the scenes to keep the arts thriving, and have struggled to keep going in the current economy.
For Manoa Valley Theatre, it takes a small army of volunteers to keep this wonderful community treasure going strong.
Leading the charge is Donna Bebber, who for more than 20 years has worked in fundraising and nonprofit management at many of Hawaii’s most revered institutions. A graduate of UH-West Oahu, Donna has worked with nonprofits ranging from Arizona Memorial Museum Association to University of Hawaii Institute for Astronomy.
This year is her eighth as co-chairwoman of Manoa Marquee, Manoa Valley Theatre’s chief fundraising event.
Together with co-chairs Lee Yonaoshi and Nancy Tudor, Donna is currently working to make this year’s event an even greater success.
“Rock ‘n’ Roll is Here To Stay!” is the theme of Manoa Marquee 2013, set for May 19 at the Pacific Club. Manoa Marquee will celebrate “the greatest musical era” and feature a few surprises in the entertainment category, including a chance for Manoa Valley Theatre to shine.
I would like to dedicate this column to Donna and the team of volunteers that keeps Manoa Valley Theatre going strong.
Try this as a healthier snack or pupu that even keiki will like.
It’s also a big hit at potlucks (just pack the crostini separately).
You may purchase packaged crostini or make your own by thinly slicing and toasting French bread.
ROASTED VEGETABLE CROSTINI
* 2 tablespoons extra virgin olive oil
* 1/2 teaspoon oregano
* 2 tablespoons chopped garlic
* 1/8 teaspoon thyme
* 3 medium vine-ripened tomatoes, chopped
* 1 medium red onion, chopped
* 1 zucchini, chopped
* 1 Japanese eggplant, chopped
* 2 tablespoons finely chopped fresh basil
* sea salt, to taste
* freshly ground pepper, to taste
* crumbled goat cheese, for topping
* crostini
Preheat oven to 350 degrees.
Mix olive oil with oregano, garlic and thyme.
Toss vegetables with olive oil mixture and sprinkle with basil, salt and pepper.
Roast until vegetables are soft (about 20-30 minutes).
To serve, arrange a platter with crostini, vegetable mixture and a small bowl of goat cheese to sprinkle on top.
