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September 10, 2004

Crostini

Crostini These yummy French bread toasts not only are great accompaniment to soups and salads, they also make a versatile appetizer or canapé, just top with your favourite ingredients. Try the easy combination of finely chopped tomato, garlic and basil to make a classic Italian bruschetta. Olive tapenade or roasted red peppers with goats cheese also make delicious toppings, the possibilities are endless.


Recipe:
1
 
 
baguette
Extra Virgin olive Oil
Garlic Cloves
  1. Slice the baguette into 3/4"-1" thick slices.
  2. Place the bread in a single layer on a baking sheet and bake at 325°F for 10 minutes
  3. Remove from the oven and turn all the slices over, then return to the oven for another 5 minutes.
  4. Remove from oven and brush each slice with olive oil, then return to the oven for another 10-15 minutes until thoroughly dried out and lightly browned.
  5. After baking, slice the garlic cloves in half and lightly rub each crostini with the garlic to add a touch of garlic flavour.
Notes:
  • The crostini can be stored in an airtight container for about a week.
  • Adding herbs to the olive oil imparts a hint of flavour, or you can try using a flavoured oil like chilli oil.
  • If you brush the oil on before any baking, the moist dough will act like a sponge and absorb much more oil, therefore this method of partially baking the crostini before brushing with the oil, yields a crisper lighter crostini.

Posted by Victoria : September 10, 2004 11:05 AM to Appetizers | Basics | Side Dishes
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