Another great topping is:
sliced mozzerela cheese
fresh basile leaves, rolled and cut into thin slices
thin slices of tomato
place basil on crustini, top with tomato and mozzerella
DO NOT HEAT
Excellent summer snack or even lunch.
----- Original Message -----
From: "Carla Jo" <[email protected]>
To: "cooking in the dark" <[email protected]>
Sent: Thursday, August 25, 2011 8:06 AM
Subject: [CnD] Jamie Oliver's tip of the day, Crostini
Crostini
Small Toasted Bread
I've always thought of crostini as small bruschette but this isn't
completely correct, as they are usually made with white bread instead of
sourdough. I'm told that in the old days the bread would have been so stale
that it would have to be soaked in a little stock or juice to make it chewy
and edible again, but don't worry. In this day and age you don't have to do
this. In Italy they simply grill a half-inch slice of ciabatta, rub it with
a cut clove of garlic, drizzle it with oil, and season it with salt and
pepper. Crostini are a great aperitivo with a drink, especially if you offer
a few different toppings. Here are a few of my faves to get you into the
spirit of things-each one will make enough to top 12 slices of crostini.
Yield : Makes about 12
Ingredients
a.. 1 loaf of ciabatta bread, cut into ½-inch slices
b.. 1 large clove of garlic, peeled and cut in half
c.. Good-quality extra virgin olive oil
Directions
Grill your slices of ciabatta. While they're still hot, rub them gently with
the cut side of the garlic and drizzle with good-quality extra virgin olive
oil. Finish with your favourite toppings.
Prosciutto, Figs, and Mint
Get yourself 6 large, ripe figs, 12 slices of prosciutto, and a small bunch
of fresh mint. Tear the figs in half, then drape a piece of prosciutto over
each of your hot crostini and squash a piece of fig on top. Finish with mint
leaves and serve drizzled with a little extra virgin olive oil, a drop of
balsamic vinegar, and some freshly ground black pepper.
Greens
Take 3 large handfuls of cavolo nero, cabbage, or Swiss chard and strip the
leaves off the stalks. Add 3 cloves of peeled garlic to a pan of salted
water and bring to a boil, then add the greens. Cook until tender, then
drain well in a colander and allow to cool. Squeeze out any excess water
from the greens, mush up the garlic, season to taste with sea salt and
freshly ground black pepper, and drizzle with extra virgin olive oil. Toss
around and divide onto each of your hot crostini, drizzled with more olive
oil and a squeeze of lemon juice.
Buffalo Mozzarella and Chili
Tear 3 5-oz. balls of buffalo mozzarella into quarters, then top each of
your hot crostini with one of the quarters. Deseed and finely chop a fresh
red chili and sprinkle this over the mozzarella. Add a little seasoning and
finish with a drizzle of extra virgin olive oil. Lovely with a little fresh
basil torn over.
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