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 Gruyère 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. 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 + Gruyère + honey + olive oil + salt + pepper + ham
- eggplant + honey + Gruyère + 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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