Rustic Crostini Food

CROSTINI THREE WAYS

Steps:

• Put a griddle pan on a high heat. Cut the ciabatta into 18 slices and drizzle each side of bread with the 1 tbsp of olive oil. Place on the griddle pan until toasted and slightly charred on each side ( do this in batcheset aside on a chopping board or large plate.
• To make the stracchino and spinach crostini put a medium sized pan on a medium heat with 1 tbsp of oil. Finely chop the garlic clove and add to the pan, fry for 30 seconds. Roughly chop the spinach and add to the pan, add 1tbsp of water if it sticks this will help it wilt. Once the spinach is wilted sprinkle with salt and pepper and a squeeze of lemon juice and set aside to cool.
• Spread 6 slices of toasted bread generously with stracchino cheese then top with spinach.
• For the cannellini bean Crostini add 1 tbsp of olive oil to a pan under a low heat. Finely chop the garlic and add to the pan, fry for 1 minute. Add the cannellini beans and start to roughly mash them with a fork. Add the lemon zest, salt and pepper and remove from the heat. Add another tbsp of oil and mash everything together, spread on 6 slices of toasted bread topped with a little basil.
• For the last Crostini simply top 6 slices of toasted bread with Prosciutto, cheese and drizzle over some honey, sprinkle with pepper.

RUSTIC CROSTINI

Steps:

• Preheat oven to 400 degrees. Brush bread with oil on 1 side. Season with salt and pepper. Arrange bread in a single layer on a baking sheet. Bake until edges begin to brown, 10 to 15 minutes. Let cool.

RUSTIC CROSTINI

Steps:

• Preheat oven to 400 degrees F. Brush bread with oil on 1 side. Season with salt and pepper. Arrange bread in a single layer on a baking sheet. Bake until edges begin to brown, 10 to 15 minutes. Let cool. Crostini can be stored, overnight in an airtight container.

SUMMER FRUIT CROSTATA

Steps:

• For the pastry:
• Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly (and carefully!) with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate for at least 1 hour. If you only need 1 disk of dough The other disk of dough can be frozen.
• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet.
• For the pastry (makes 2 crostatas) .
• For the filling:
• Cut the peaches and plums in wedges and place them in a bowl with the blueberries. Toss them with 1 tablespoon of the flour, 1 tablespoon of the sugar, the orange zest, and the orange juice. Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border.
• Combine the 1/4 cup flour, the 1/4 cup sugar, and the salt in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts to hold together. Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit, pleating it to make an edge.
• Bake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender. Let the crostata cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack. Serve warm or at room temperature.

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.

MEDITERRANEAN CROSTINI RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
• Arrange the bread in a single layer on the prepared baking sheet.
• Brush each piece of bread with olive oil. Lightly sprinkle with salt. Bake for 12-14 minutes, until the edges are light golden brown. Let cool.
• Spread 1 tablespoon of hummus over each crostini. Use the back of the spoon to make a divot in the hummus. Pour about ½ teaspoon olive oil into each divot. Top with 1 teaspoon Greek olives. Sprinkle paprika around the edges of the hummus.
• Enjoy!

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.

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.