Crostini

* Exported from MasterCook *

Crostini

Recipe By : Copyright © 1995 by Heidi Rabel
Serving Size : 40 Preparation Time :0:30
Categories : Miscellaneous

Amount Measure Ingredient -- Preparation Method
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3/4 cup extra virgin olive oil
1 teaspoon minced garlic
1/4 teaspoon crushed red pepper flakes
1 long baguette loaf French bread
Mozzarella Basil Crostini:
1 slice mozzarella cheese -- per slice
1 fresh basil -- per slice
1 clove garlic -- per slice

Preheat oven to broil. Put oven rack low. Line sheet pan with baking
parchment. Mix the garlic and pepper flakes with the oil, and let the flavors
set while you are slicing the bread. Slice the loaf into 1/3" slices and brush
oil mixture on one side. Toast the oiled sides until they are golden. Turn and
toast the plain side also. Cool completely before storing in an air-tight
container. Crostini freezes very well.

To prepare Mozzarella Basil Crostini,chill the mozzarella and slice it as thin
as possible. Warm to room temperature. Place a basil leaf on each crostini, at
a diagonal, and then place a slice of mozzarella, centered, on top of the
leaf.

To prepare Roasted Garlic Crostini, eliminate the garlic from the oil mixture
for this version place a clove of roasted garlic on each crostini, gently
mashing and spreading slightly.

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Serving Ideas : Serve immediately.

NOTES : Variations: Mozzarella Basil Crostini, Roasted Garlic Crostini, salsa
Cruda, Tapenade, and Italian Sandwich Spread are particularly tasty
accompaniments for Crostini. Yield: 30 to 40 slices.

Posted to Fabfood 1/99