Crostini
From Fine Cooking magazine
Crostini
In Italian, “crostini” means “little toasts.” Crostini are made by thinly slicing bread, typically plain white Italian bread, and toasting or grilling so that it becomes crispy. The crostini may be drizzled with olive oil and salt and served plain, or they may be dressed with an assortment of toppings, such as Roasted Red Peppers, and used as appetizers or garnishes. Crostini may also be floated on soups, and is sometimes toasted with various cheeses in this instance. In this sense, crostini can be used like croutons. Crostini are very easy to make at home.
To make crostini, many cooks use custom made loaves which make perfectly sized crostini. They can also be made from any type of Italian bread, such as ciabatta. As a general rule, each individual crostini is designed to be held easily in the hand, and is potentially bite-sized as well. The bread is sliced very thinly, and the slices are grilled or toasted in an oven before being brushed with olive oil.
Crostini Toasts
16 slices of Italian bread, between 1/4 and 1/2 inch thick (from about 1/2 loaf)
2 cloves garlic, cut in half
2 to 3 Tbs. extra-virgin olive oil
Kosher salt
Adjust an oven rack to 6 inches from the broiler and turn the broiler on to high. Rub one side of each bread slice with the garlic and set on a baking sheet lined with aluminum foil. Brush the garlic side with the oil and season with salt. Broil until the bread is browned, 1 to 2 minutes. Flip and broil the other side 1 minute more. They toast quickly under the broiler, so you want to stand right there and watch them. Costini should be browned and crispy on the outside and slightly soft and tender in the center.
Spread with your choice of crostini toppings.
Can be made up to a day ahead; cool completely and store in an airtight container.
Crostini (Little Toasts) - Recipes
Smoked Salmon with Mascarpone Cheese and Baby Spinach
Roasted Red Pepper, Feta and Kalamata Olive
White Bean and Sun-dried Tomato Puree with Marinated Artichoke Hearts
Garlic Chili Shrimp
Cherry Tomato, Basil and Parmesan
Topping Recipes:
from other sources
1 large baguette — cut into half- inch slices. Place on a baking tray and brush on both sides with extra virgin olive oil. Bake at 400F/200C for 6 mins until lightly browned.
Topping 1: Smoked Salmon with Mascarpone Cheese and Baby Spinach
In a small bowl mix 3 tablespoons mascarpone cheese with 1 teaspoon finely diced red onion, 6 finely chopped capers, ¼ teaspoon finely chopped lemon zest, ¼ teaspoon salt and a little freshly ground black pepper. Serve crostini with a dollop of the mascarpone topped with a baby spinach leaf and slice of smoked salmon.
Topping 2: Roasted Red Pepper, Feta and Kalamata Olive
Top crostini with crumbled feta, roasted red pepper strips and a halved kalamata olive. Add freshly cracked black pepper to garnish.
Topping 3: White Bean and Sun-dried Tomato Puree with Marinated Artichoke Hearts
In a food processor combine 1 cup canned cannelini beans, ¼ cup sundried tomatoes, ½ clove garlic, ½ teaspoon salt, ¼ teaspoon freshly ground black pepper, 2 tablespoons each extra virgin olive oil and water and process until smooth (makes about 1 cup). Serve a dollop of the bean puree on the crostini topped with a quartered marinated artichoke heart.
Topping 4: Garlic Chili Shrimp
Saute ½ cup cooked baby shrimp in ½ tablespoon extra virgin olive oil with ½ clove garlic, ¼ teaspoon chili flakes for two minutes. Add 1 teaspoon of finely chopped fresh parsley and 1 teaspoon lemon juice then top crostini with the mixture.
Topping 5: Cherry Tomato, Basil and Parmesan
Place 1 cherry tomato (halved) on each crostini. Top with a fresh basil leaf and shaved Parmesan then drizzle with a little extra virgin olive oil and garnish with sea salt and freshly ground pepper.
