AppetisersBakedBreadsItalianMainsQuick & EasyVegan

Crostini Perfect Snack For Weekends

10 mins Cook
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A detailed recipe for the way to make crostini, crispy little pieces of toast equipped for you favourite toppings, dunking and scooping!

You’ll love this simple recipe with some amazing toppings of your choice. You can also try my recipe of cheesy Zucchini Bread. I’m sure you’ll love the recipe!

Crostini use pointers: canapés with toppings, for dips (mainly splendid with Baked Brie), facet dish for food including Acqua Pazza (Italian Fish in Tomato Sauce), dunking into Soups and stews!

“Crostini” method “little crusts” (ie. “little toasts”) in Italian and that’s precisely what they’re: skinny slices of bread, brushed with olive oil, sprinkled with salt then baked till crisp. It’s usually used to pile on toppings though I’m a fan of the usage of crostini for dunking and scooping at every possibility.

This is only a brief and sweet educational for how to make crostini which I decided to put up one by one due to the fact I’ve been the usage of it pretty often for recipes I’ve been sharing. Saves me writing the identical recipe inside the notes time and again again!

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Crostini Perfect Snack For Weekends

How to make crostini

To make crostini, simply brush thinly sliced bread with olive oil, sprinkle with salt then bake for 10 minutes at a hundred and eighty°C/350°F until crispy.

For non-obligatory greater deliciousness, gently rub the hot crostini with the cut face of a garlic clove. this is an Italian secret that makes bruschetta so delicious!

Best Bread for Crostini

The exceptional bread to apply for crostini is one that’s got a bit of structure and heft to it, consisting of:

Ciabatta

Pane di casa / pain de campagne

Stone-baked loaf

Sourdough.

In case you use the gentle white baguettes, the crostini will soak via without delay as soon as sauced and just come to be soggy. You need it to stay crispy even once sauced so that you can pile it up with the fish and greens – it’s the pleasant eating revel in!

Bread length – i exploit the thin baguettes, then I slice them in a different way depending on what I’m using the crostini for.

Long crostini – slice on an excessive attitude for lengthy ones. I typically use lengthy crostini when I’m the use of crostini as a dunker or serving on the aspect of a meal.

Quick / small crostini – reduce on less of an perspective to make smaller pieces whilst you need to apply the crostini for chunk size canapés.

What to use crostini for

Toppings – For hand held, chunk size canapés or any topping you like I mostly have it with Avocado sauce or any dip sauce you like. My husband love this with Hummus.

on the facet of meals, to apply for scooping and dunking! Soups and stews are best. in particular, crostini changed into used inside the following recipes I’ve these days shared:

Italian Crusted Sardines

Acqua Pazza – Italian Fish in “loopy Water”

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Crostini Perfect Snack For Weekends

Crostini Perfect Snack For Weekends

ramsha
A detailed recipe for the way to make crostini, crispy little pieces of toast equipped for you favourite toppings, dunking and scooping!
prep time
5 mins
cooking time
10 mins
servings
2
total time
15 mins

Equipment

Ingredients

  • Ingredients

  • 1 crusty baguette , thin

  • salt

  • 1 – 3 tbsp extra virgin olive oil (depends how many crostini you're making)

  • OPTIONAL GARLIC FLAVOUR (RECOMMENDED!)

  • 1 garlic clove , halved (for rubbing, optional)

Instructions

1

Slice Bread:

Small crostini (for canapes) – slice bread 0.5cm / 1/4-inch thick at the diagonal.
2
huge crostini (for serving on the side of dishes) – reduce on a diagonal, 1cm / 1/three" thick.
3

Bake

Preheat oven (all kinds): – Small crostini to 160°C/325°F – huge crostini to a hundred and eighty°C/350°F
4
Brush olive oil gently on bread, sprinkle with a bit of salt. flip and repeat. Bake 10 mins, turning midway, or until absolutely crispy.
5
Rub bread gently on one facet with reduce face of garlic. Use warm if serving with a dish, or cool if piling on toppings.

Notes

1. Bread type – Best to use a bread that’s got a bit of structure and heft to it: ciabatta, pane di casa / pain de campagne, stone-baked loaf or a sourdough. If you use the soft white baguettes, the crostini will soak through immediately once sauced and just become soggy. You want it to stay crispy even once sauced so you can pile it up with the fish and vegetables – it’s the best eating experience! Crostini size – depends on the use. Cut them small if you want bite size canapés (see here for toppings), or on an extreme diagonal if you want long pieces (for example, if using to scoop things up when serving with a main dish like Acqua Pazza Italian Poached Fish). 2. Storage – Baked, cooled crostini can be stored in an airtight container for 5 days, sometimes even longer. 3. Nutrition per serving, assuming 2 slices of crostini. Shave off 62 cal per serving by reducing cooking olive oil from 2 tbsp down to 1 tbsp.
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