Ricks Basic Crostini Food

CROSTINI

Steps:

• Set the oven to broil at 425 degrees F (220 degrees C).
• In a small saucepan, combine the olive oil, butter and garlic. Set over medium heat, and cook until butter has melted and the mixture starts to bubble. Season with salt and pepper. Remove from the heat.
• Dip each slice of bread into the garlic mixture, turning to coat each side. Place Parmesan cheese on a plate. Press one side of each piece of bread into the cheese, and place cheese side up on a baking sheet.
• Broil on the middle rack of the preheated oven for about 8 minutes, or until golden brown.

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.

RICK'S BASIC CROSTINI

Steps:

• 1. On a cutting board, finely chop the garlic and sprinkle the salt over it. Keep chopping and smashing the garlic and salt together to make a paste. Use a wide-bladed knife so you can smear the paste along its flat side. You can also do this with a mortar and pestle.
• 2. In a small bowl, mix the butter, lemon juice, and garlic paste. Fold the softened butter over and onto the garlic mixture, mashing it down with the back of a spoon or spatula. Season to taste with pepper and continue folding.
• 3. Lay a sheet of plastic wrap on a work surface. Scrape the butter onto the plastic and use the plastic wrap to shape butter into a log, encased in the plastic wrap. Refrigerate until ready to use. If not using within 3 days, you can freeze the garlic butter for up to 2 months. Let the butter soften before using.
• 4. Preheat the oven to 375°F.
• 5. Lay the bread on a baking sheet and brush both sides with garlic butter. Bake for 6 to 7 minutes, turning once, until golden brown but not too crispy. Let cool before using.
• Good Butter
• The difference between really good butter and all other butter lies with the butterfat content of the cream, which depends in large part on the cows and how the cream is handled before it is churned into butter. The best butter from Europe is made from raw or cultured cream and, particularly that made from raw cream, might not be imported to the United States. But never fear: At American companies such as the Vermont Butter & Cheese Company, the butter is made from high-grade cream (a high butterfat content) that is cultured and then churned. The butter is rich and flavorful and when it's salted, its salt content is significantly lower than typical salted butter. This is what I use in my crostini recipes, so depending on the salted butter you choose, you may not need to add any salt. As with all ingredients for these recipes, choose the best butter you can. It pays off in terms of taste.

BASIC CROSTINI WITH VARIATIONS

Steps:

• Heat oven to 400 degrees. Place the baguette slices on a baking sheet and brush both sides of the bread with the oil.
• Bake until golden brown, 4-5 minutes per side. Top as desired. The crostini can be toasted up to 3 days in advance. Keep at room temperature using an airtight container.
• Using one batch of this crostini, you can make the following.
• For Artichoke and Olive Crostini, toss 1 (14 oz.) can artichoke hearts (rinsed and chopped) with 1/4 cup chopped kalamata olives, 3 T. olive oil, and 1 T. chopped flat-leaf parsley; season with salt and pepper. Dividing evenly, top 24 crostini with the artichoke mixture, then shaved parmesan.
• For Smoked Salmon Crostini, combine 4 oz. cream cheese, 1 T. chopped dill, and 1 T. prepared horseradish; season with salt and pepper. Dividing evenly, spread the cream cheese mixture on 24 crostini. Top with 4 oz. smoked salmon and sprinkle with more dill.
• For Mushroom and Herb Crostini, cook 12 oz. thinly sliced assorted mushrooms in olive oil in a skillet over medium-high heat until tender, 4-5 minutes. Add 1/2 cup white wine and simmer until evaporated, 3-4 minutes; season with salt and pepper. Dividing evenly, top 24 crostini with the mushrooms and sprinkle with chopped chives.
• For Ricotta and Roasted Tomato Crostini, on a rimmed baking sheet, toss 4 cups grape tomatoes with 3 T. olive oil; season with salt and pepper. Roast at 400 degrees until beginning to burst, 20-25 minutes. Dividing evenly, spread 1 cup ricotta on 24 crostini. Top with the tomatoes and sprinkle with thyme.
• For Blue Cheese and Fig Crostini, dividing evenly, spread 1/4 cup fig chutney on 24 crostini. Top with 4 oz. thinly sliced blue cheese.
• For Peppered Roast Beef, combine 1 T. horseradish with 1/4 cup sour cream. Place a dollop on each crostini, topping with 4 oz. thinly sliced roast beef. Sprinkle freshly cracked pepper over each crostini.
• For Caesar Salad, combine 2 cups finely chopped romaine lettuce with 2 T. Caesar salad dressing. Spoon mixture onto crostini and sprinkle with freshly grated parmesan cheese.

BASIC CROSTINI

Steps:

• Preheat oven to 350 degrees. Brush both sides of bread slices with oil. Arrange slices on 2 baking sheets; season with 1 teaspoon salt and 1/2 teaspoon pepper.
• Bake until slightly dry on top, about 6 minutes. Flip slices, and continue baking until crisp and golden brown, 6 to 8 minutes more. Let cool.