Crostini

Crostini

By
From
Leiths How to Cook
Makes
20-30
Photographer
Peter Cassidy

These are little crisp bread rounds onto which you can place a variety of toppings (see below).

Ingredients

Quantity Ingredient
1 small baguette
75-100ml olive oil

Method

  1. Heat the oven to 180°C.
  2. Slice the baguette on the diagonal into very thin slices, about 2 mm thick.
  3. Spread the slices over 2 baking sheets, if they won’t fit on a large one.
  4. Brush the slices on both sides with olive oil and bake for 10–15 minutes, or until golden and crisp. Transfer to a wire rack to cool.

Topping suggestions for crostini

  • –Butter bean mash

    –Seared tuna and guacamole

    –Pear and Gorgonzola

    –Manchego and membrillo (quince paste)

    –Diced deseeded tomato with mozzarella and basil

    –Broad bean mash with Parmesan

    –Griddled vegetables and mozzarella

    –Goat’s cheese, caramelised red onion and sage

    –Sautéed chicken livers with oven-roast cherry tomatoes
Tags:
Leiths School of food and wine
cookery course
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