A Toast, to Crostini – Episode 38
Crostini are one of my favorite appetizers, or a great side to a soup, salad, roast… they go with a lot. They’re a fun way to use veggies too, and fruit. During the wintery months, I like to put broccoli and Cheddar or GruyÃƒ¨re on them, or apples, jam, and Parmesan. They’re pretty versatile. Veggies or fruit, olive oil, salt and pepper, cheese, and you’re ready… oh, and don’t forget the bread.
I like to use a French or Italian loaf – baguette is my preference, but this week I had a regular loaf of French bread, so rather than buy something else, I used what I had.Ã‚ You could also use crackers, like Triscuits, if you don’t have any non-sandwich type bread.
I usually slice the bread, top it, then bake. You can also slice, bake, top, bake, which will make for a crispier crostini. Either way is good to me. Depends on your toppings. Some of the ones I made could have been good toasted a bit first, as they can get soggy if they sit around for a while… buuuuut, are they really going to sit around? In my experience, these things go pretty quickly. I intended to only have a bite of each… I had at least
I’ve been calling these delicious treats “crostinis” for so long… I didn’t realize until I asked our Italian friend, Andrea, about the proper pronunciation, that it was “crostini”, since it’s already plural. I learned something new! (Thanks, Andrea!)
I hope you enjoy these as much as (or even more than) I did!
- 1 baguette or loaf of bread (Italian or French), thinly sliced
- Topping Options: grapes + grape jam + Parmesan
- tomato + Cheddar + olive oil + salt + pepper + roast beef
- bell pepper + tomato + Parmesan + S + P + olive oil
- figs + GruyÃƒ¨re + honey + olive oil + salt + pepper + ham
- eggplant + honey + GruyÃƒ¨re + olive oil + salt + pepper
- basil + tomato + Parmesan + olive oil + salt + pepper
- sorrel + grapes + Parmesan + olive oil + salt + pepper
- Pre-heat oven to 400F.
- Thinly slice ingredients.
- Drizzle savory crostini with olive oil (it could also be good with the sweet ones).
- Top with desired toppings.
- Sprinkle savory crostini with salt and pepper.
- Bake for 10 minutes.
- Serve immediately.
This dish can be found on Tuesday of this week’s menu.
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