Fresh Basil Crostini

* Exported from MasterCook II *

Fresh Basil Crostini

Recipe By : Winnipeg Free Press
Serving Size : 50 Preparation Time :0:00
Categories : Appetizers Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
french or rustic italian baguette -- thinly sliced
-- about 1"
3/4 cup olive oil
1 tablespoon cider vinegar
3 large clove garlic -- peeled & minced
2 tablespoons fresh basil -- minced
2 tablespoons fresh parsley -- minced
salt to taste

Preheat oven to 350 F. Combine all ingredients (except bread). Brush mixture
on both sides of bread slices.
Toast on baking sheet in 350 F oven for 10-15 minutes, or until nicely
toasted and crisp.
If preparing in advance, cool and store in an air tight container for up to
1 day.

Presentation: For serving, add toppings of choice and serve at room
temperature.


Toppings
You don't need a formal recipe for most toppings. let you imagination be
your guide.

Tomato and bacon
Chopped tomato (cut tomato in half and gently squeeze out seeds and
juice;finely chop) combined with minced shallots and seasoned with salt and
pepper.. Top with crumbled crisp cooked bacon. Garnish with small basil leaves.

Flavored cream cheese or goat cheese
Combine in a food processor fitted with a metal blade some log style goat
cheese or cream cheese, minced sun dried tomatoes (olive oil packed and
drained), ground black pepper, minced fresh basil, and a little olive oil.

Carmelized leeks and tomato
Cook chopped leeks (white part only) in olive oil on low heat until lightly
browned (carmelized). cool and combine with chopped tomato (seeds and juice
removed) seasoned with salt, pepper and minced fresh thyme.

Feta and olives (or tapenade)
Spread a thin layer of feta cheese (that has been processed in food
processor with enough whipping cream to make it smooth and spredable). Top
with pitted black imported olives (such as kalamata), drained, finely
chopped and seasoned with minced fresh thyme. Garnish with a sliver of fresh
tomato. Or tapenade (a thick paste made from olives, capers, anchovies and
garlic) at a store that specializes in imported food products; spread it on
top of cheese and top with a small fresh basil or parsley leaf.

Prosciutto and pesto
A thin slice of prosciutto (dry cured Italian ham) and a dollop of artichoke
pesto. Drain the pesto first, by placing it in a small sieve. Save the oil
to use in salad dressing. Garnish with a parsley leaf.

Fresh mozzarella and tomato
Marinate 8 ounces fresh mozzarella cheese, either broconcinci (marble sized
balls cut in half, sold in Italian markets and some super markets) or a
large ball cut in to small slices, in 1/2 cup olive oil, 1 clove garlic
minced, 1/4 teraspoon dried red pepper flakes and 1/4 teaspoon salt. Store
in refrigerator up to two weeks.. Drain ( but leave coating of marinade on
the exterior) and place on crostini. Top with minced fresh basil.

Blue cheese, fresh pear and pecans
Thin blue cheese by whirling in food processor with a little whipping cream
or creme fraiche. Top with a small thin slice of fresh pear (dipped in lemon
water to prevent browning) and a plain or candied pecan half.

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NOTES : Minced fresh thyme or rosmary can be substituted for the basil. Or
if using dried thyme or rosemary, use two teaspoons dried thyme or two
teaspoons mined dried rosemary. Make sure herbs are minced very finely.