Grilled Crostinis Food

GRILLED CROSTINIS

Steps:

• Slice baguette into 1-1.5 inch thick slices
• Pour olive oil into a small dish or bowl to dip the bread
• Dunk both sides of the bread in the oil to coat
• Put fresh cracked black pepper over one side of the slices of bread
• Sprinkle a heavy coat of basil over each slice of bread
• Put about a half teaspoon of minced garlic on each slice. It sounds like a ton, but a lot of topping will be lost when the crostini is flipped over
• Take the back of the spoon and mash the toppings into the bread to minimize toppings loss when flipped over
• Prepare the grill for two zone grilling: coals on one side and nothing on the other
• Place the crostinis topping side up over the coals, but no more than 6 at a time otherwise you will burn one or two
• Check the bottoms of the crostinis frequently and flip each once it is toasted on the bottom. This should take no more than 45-75 seconds
• Once the side with the toppings browns, flip over and move to the side with no coals
• Place the a slice of havarti on top of each crostini and close the lid
• Once the cheese melts down the side of the crostini (4-5 minutes), remove from the heat and serve

SIMPLE CROSTINI

Steps:

• Preheat oven to 350 degrees. Arrange baguette slices on two large rimmed baking sheets; brush both sides with oil, and season with salt and pepper.
• Bake, rotating sheets halfway through, until golden, 15 to 20 minutes (if undersides are not browning, turn crostini over once during baking). Let cool on baking sheets. Top crostini with desired toppings, and serve.

GRILLED GARLIC CROSTINI

Steps:

• Mix the olive oil, garlic, salt, and pepper together in a small bowl and brush lightly on both sides of the bread slices. Grill for 15 to 20 seconds on each side, until nicely marked, then remove with tongs and set aside. For broiling, position the rack so the slices are 2 inches from the flame and turn when the crostini starts to blacken at the edges.