Crostini 101- the Bread of all things Dip-Worthy
It just sounds marvelous dahling…doesn’t it?
That’s because it’s Italian for “little toasts” and anything Italian sounds so much more romantic than our mundane language of English. Crostini is just a means of making the bread toasted, so as to top it with delectable spreads or toppings that will not soak the bread and become a mushy mess.
I promised yesterday on my Basil Artichoke Pesto post that I would give Crostini instructions. Here is my favorite and basic Crostini recipe. You decide what you’ll put on it..the possibilities, as they say are endless.
I always wondered who “they” were?
Ingredient numero one. Bread. Take your pick. Artisan breads are superb, but you could really just use your regular old French bread. Slice it into 1/2 inch to 3/4 inch slices. Sometimes I slice it on the diagonal, as you get more surface area that way. For soup, or something that will hold up to lots of liquid, make it thinner so it will be really crunchy. For spreads, I like some softness in the center, so I went more towards an inch.
Line a baking sheet with foil or parchment paper. Place your bread in a single layer on it. Lightly drizzle (or brush) olive oil over the top of your bread pieces.
Pop into a 350º oven for about 5 minutes, then rotate your pan 180 º and bake about 5 minutes more. The top of the bread should be crispy to the touch and lightly browned.
Remove from the oven and cut a clove of garlic in half. Rub the clove over the hot bread…the smell will drive you insane! The garlic will lightly melt over the surface of the toast. Bake a little longer if you want the heavy crunch.
And there you have it – Crostini!
Top to make Bruschetta.
Or slather on your favoriter dip-worthy spread.
Last night we served our left-over Basil Artichoke Pesto on Crostini, topped with grilled onions, mushrooms and leftover sliced steak (Mr. Wonderful’s idea). It was a wonderful meal.
I leave you with one more Italian word to conquer…mangiare felice….or…
Cooking with Love,