[CnD] Jamie Oliver's tip of the day, Crostini

Jean Marcley jmarcley at juno.com
Thu Aug 25 15:19:22 GMT 2011


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" <carlajobratton at gmail.com>
To: "cooking in the dark" <cookinginthedark at acbradio.org>
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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