Video Episode 1: "Crostini"
This recipe may be a bit simple, but replacing those greasy carbs from the fast food joints with crostini opens up a whole world of possibities. Not only will you be eating better, you'll be exploring new and sometimes exotic ingredient opportunities that french fries and onion rings can't.
So come along for the ride and enjoy the simplicity and versatility of crostini.
- Dish Towel
- Cutting board (plastic or wood is fine)
- Serrated Knife
- Cookie sheet lined with aluminum foil
- Pastry brush or small spoon
- Loaf of Italian bread (I prefer semolina)
- Olive oil (light or extra virgin)
- Kosher Salt
- Freshly cracked pepper
- Topping: bleu cheese (used in video)
- Pre-heat oven (if not a convection oven) to 400o farenheit.
- Place dish towel on work surface and cutting board on top of dish towel.
- Using your non-cuting hand fingers as a guide, cut loaf of bread into 3/8" wide pieces.
- Place bread on foil-lined cookie sheet.
- Pour a small amount of olive oil on each piece of bread.
- Spread oil evenly over each piece with pastry brush or back of spoon.
- Sprinkle salt to taste on bread.
- Crack freshly ground pepper on bread.
- Place cookie sheet in oven for approx. 10 minutes until just turing golden brown. (Semolina bread will tend to turn darker quicker than other Italian breads).
- Take cookie sheet out of oven and, using the spatula, place crostini on plate.
- Allow crostini to cool for 3-5 minutes.
- Place toppings, if any, on slices and ENJOY!
OF NOTE: what cutting board you use is important especially with regard to how you use it for other recipes. Do not use a cutting board on which you prepare meats and seafood.
Tomato Topping -
- Dish towel
- Sharp knife with a flat blade
- Cutting board (one used for veggies, etc... NOT MEAT of FISH!)
- Small Bowl
- Board scraper (actually a dough cutter)
- Garlic press (optional)
- Ripe, medium sized tomato
- 1 clove garlic
- Parmesan cheese
- Olive oil - 2 tbsp
- Red wine vinegar - 1 tbsp
- Parmesan cheese
- Core and dice tomato
- Crush and finely chop garlic; combine with tomato in bowl
- Add salt, pepper, olive oil and red wine vinegar to tomatoes and stir thoroghly
- Let mixture stand for 10-15 minutes (the longer the better)
- While waiting for the tomato mixture, coarse grate approx. 1/2 cup of the parmesean cheese
- Spoon on approx. 1 tbsp of the tomato mixture onto crostini
- Drizzle a teaspoon of the liquid from the tomato mixture onto the crostini
- Place 1 tbsp of the grated cheese on top, add pepper to taste
- Tuna salad and capers and/or chopped banna peppers.
- American Cheese, placed under the broiler for 2-3 minutes or until cheese melts.
- Store bought pizza sauce with grated mozzeralla and pepperoni (cut into small pieces). Place crostini with topping on cookie sheet and put in oven at 450 for 3-5 minutes or until cheese melts.
Note: these toppings are simple. If you're feeling more adventurous, check out epicurious.com or allrecipes.com and search for crostini toppings.
Also, if items like tuna salad are not part of your recipe repertoire, feel free to get it premade from your local grocer.