Introduction
Crostini are a delightful and versatile appetizer, perfect for any gathering. These crispy little bites made from toasted bread can be served simply with olive oil or topped with a variety of delicious ingredients. This recipe will guide you through making your own crostini from a crusty baguette, giving them that perfect crunch and flavor.
Detailed Ingredients with measures
– 1 crusty baguette, thin
– Salt
– 1–3 tablespoons extra virgin olive oil (depends on the number of crostini you’re making)
Optional garlic flavor (recommended):
– 1 garlic clove, halved (for rubbing)
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Yield
Approximately 20 small crostini or 10 large crostini
Instructions
1. **Slice Bread:**
– For small crostini (canapés): Slice the bread 0.5 cm (1/4 inch) thick on the diagonal.
– For large crostini (serving alongside dishes): Cut on a diagonal, 1 cm (1/3 inch) thick.
2. **Bake:**
– Preheat oven:
– For small crostini: 160°C (325°F)
– For large crostini: 180°C (350°F)
– Lightly brush olive oil on each side of the bread slices and sprinkle with a bit of salt.
– Place the slices on a baking sheet.
– Bake for 10 minutes, turning halfway through, or until fully crispy.
3. **Optional Garlic Rubbing:**
– While the crostini are still warm, lightly rub one side with the cut face of the garlic clove.
4. **Serving:**
– Use warm if serving with a dish, or allow to cool if piling on toppings.
Notes
1. **Bread Type:**
– It’s best to use bread with structure and heft, such as ciabatta, pane di casa, pain de campagne, stone-baked loaf, or sourdough.
– Soft white baguettes may become soggy when sauced.
2. **Storage:**
– Baked and cooled crostini can be stored in an airtight container for up to 5 days.
3. **Nutrition:**
– Per serving (assuming 2 slices of crostini):
– Calories: 599
– Carbohydrates: 36g
– Protein: 43g
– Fat: 26g
– Saturated Fat: 4g
– Cholesterol: 90mg
– Sodium: 1233mg
– Potassium: 1443mg
– Fiber: 5g
– Sugar: 7g
– Vitamin A: 924IU
– Vitamin C: 49mg
– Calcium: 199mg
– Iron: 5mg
– Reducing the olive oil from 2 tablespoons to 1 tablespoon can save approximately 62 calories per serving.
Detailed Directions and Instructions
Slice Bread:
– For small crostini (canapés): Slice the bread 0.5 cm (1/4 inch) thick on the diagonal.
– For large crostini (serving alongside dishes): Cut on a diagonal, 1 cm (1/3 inch) thick.
Bake:
– Preheat oven:
– For small crostini: 160°C (325°F)
– For large crostini: 180°C (350°F)
– Lightly brush olive oil on each side of the bread slices and sprinkle with a bit of salt.
– Place the slices on a baking sheet.
– Bake for 10 minutes, turning halfway through, or until fully crispy.
Optional Garlic Rubbing:
– While the crostini are still warm, lightly rub one side with the cut face of the garlic clove.
Serving:
– Use warm if serving with a dish, or allow to cool if piling on toppings.
Notes
Bread Type:
– It’s best to use bread with structure and heft, such as ciabatta, pane di casa, pain de campagne, stone-baked loaf, or sourdough.
– Soft white baguettes may become soggy when sauced.
Storage:
– Baked and cooled crostini can be stored in an airtight container for up to 5 days.
Nutrition:
– Per serving (assuming 2 slices of crostini):
– Calories: 599
– Carbohydrates: 36g
– Protein: 43g
– Fat: 26g
– Saturated Fat: 4g
– Cholesterol: 90mg
– Sodium: 1233mg
– Potassium: 1443mg
– Fiber: 5g
– Sugar: 7g
– Vitamin A: 924IU
– Vitamin C: 49mg
– Calcium: 199mg
– Iron: 5mg
– Reducing the olive oil from 2 tablespoons to 1 tablespoon can save approximately 62 calories per serving.
Cook techniques
Slice Bread
– For small crostini (canapés), slice the bread 0.5 cm (1/4 inch) thick on the diagonal. For large crostini (serving alongside dishes), cut on a diagonal, 1 cm (1/3 inch) thick.
Bake
– Preheat the oven for small crostini to 160°C (325°F) and for large crostini to 180°C (350°F). Brush each side of the bread slices lightly with olive oil and sprinkle with salt. Place the slices on a baking sheet and bake for 10 minutes, turning halfway through, or until fully crispy.
Optional Garlic Rubbing
– While the crostini are still warm, lightly rub one side with the cut face of the garlic clove for added flavor.
Serving
– Serve warm if accompanying a dish, or allow them to cool if piling on toppings.
FAQ
What type of bread is best for crostini?
– It’s best to use bread with structure and heft, such as ciabatta, pane di casa, pain de campagne, stone-baked loaf, or sourdough. Avoid soft white baguettes as they may become soggy when sauced.
How should I store baked crostini?
– Baked and cooled crostini can be stored in an airtight container for up to 5 days.
Can I reduce the calories in the crostini?
– Yes, reducing the olive oil from 2 tablespoons to 1 tablespoon can save approximately 62 calories per serving.
Conclusion
Creating crostini is a simple yet delightful way to elevate any gathering or meal. With a crispy texture and the ability to carry endless toppings, these versatile bites can be customized according to your preference. A sprinkle of salt and a drizzle of olive oil transform bread into a canvas ready for any flavor combination you desire, making them an essential addition to your culinary repertoire.
More recipes suggestions and combination
Bruschetta with Tomato and Basil
Top your crostini with a mixture of diced tomatoes, fresh basil, minced garlic, and a splash of balsamic vinegar for a classic Italian appetizer.
Goat Cheese and Fig Jam
Spread creamy goat cheese on the crostini and add a dollop of fig jam for a sweet and savory combination that’s sure to impress.
Avocado and Feta
Mash ripe avocado, mix in crumbled feta cheese, lemon juice, and a dash of chili flakes for a healthy, Mediterranean-inspired topping.
Smoked Salmon and Cream Cheese
Layer cream cheese on the crostini and top with smoked salmon, capers, and a slice of dill for an elegant touch.
Mushroom and Thyme Sauté
Sauté mushrooms with garlic, thyme, and a splash of white wine, then pile them onto the crostini for a hearty vegetarian option.
Prosciutto and Melon
Add thin slices of prosciutto and cubes of fresh melon on the crostini for a refreshing and savory combination perfect for summer gatherings.
Cucumber and Hummus
Spread hummus on the crostini and top with thin slices of cucumber, a sprinkle of paprika, or dill for a fresh and light option.
Caprese Salad Bites
Layer fresh mozzarella, basil leaves, and sliced cherry tomatoes drizzled with balsamic glaze on the crostini for a delicious twist on the beloved salad.
