Crostinis with fresh Tomato and Basil

Prep time: 20 mins

Cook time: 4 mins

Serves: 8

INGREDIENTS:

2 ripe but firm tomatoes, finely diced

10 fresh basil leaves, finely shredded

Freshly ground black pepper

1 large garlic clove, halved, sliced paper thin (optional)

Kosher salt or sea salt

8 (3/4 inch) slices Italian peasant bread

2 tbsp extra-virgin olive oil

DIRECTIONS:

Preheat the grill or broiler.  In a medium bowl, combine the tomatoes, basil, black pepper, and sliced garlic.  Set aside.  Put bread slices on a baking sheet and oil them well with extra-virgin olive oil.  Bake until golden brown, about 4 minutes.   

Alternatively toast them in a ridged griddle over a high heat for about 10 minutes.  When it’s really hot, place the slices of bread – on the diagonal- and grill them for about 1 minute on each side, until they’re golden and crisp and have charred strips across each side.   

Season the tomato mixture with salt, and spoon some of the tomato mixture on each bread slice.

Roman Artichoke Crostinis

Prep time: 20 mins
Cook time: 15 mins

Makes: 3 dozen

INGREDIENTS:

2 (6-ounce jar) marinated artichoke hearts, drained, patted dry, chopped

1 cup grated Romano or Parmesan cheese

½ medium garlic clove, finely chopped

5 tbsp mascarpone (cream) cheese or more if desired creamy consistency

1 tbsp freshly squeezed lemon juice or to taste

1 tbsp chopped flat leaf parsley or chives (optional)

1/3 inch thick French bread baguette rounds or Italian Rustic bread

Extra-virgin olive oil

DIRECTIONS:

Roughly puree the artichokes, mascarpone and garlic in a food processor.  Mix in 1 tbsp of lemon juice.  Taste and add more lemon juice if needed.  The finished puree should have some texture and not be completely smooth.  Transfer to a bowl and fold in chives or parsley.

Toast or grill the bread in a 400 F degree oven or under the broiler, drizzled on one side with olive oil.  Mound with the artichoke puree while the bread is still warm and serve immediately.

Crostinis with Green Olive Pesto

While bruschetta literally means "toast" in Italian, the term crostini refers to slices of toast spread with an endless choice of savory toppings.  The quality of bread used to make crostini is very important.  It should be firm and crusty around the edges while the middle is chewy, yet soft enough to soak up any juices that might leak from the topping without falling apart.  

 

  

Makes: 3 dozen

Prep time: 20 mins

Cook time: 15 mins

INGREDIENTS:

1 1/2 cups large or jumbo green olives, pitted (I liked Pimento) 

1/2 red onion or shallot, chopped

1/4 cup pine nuts or almonds

1/2 cup extra virgin olive oil or more

Lemon juice (~ 1/2 of a lemon)

Rustic Italian bread or baguette sliced up

Extra virgin olive oil

DIRECTIONS:

For Pesto:

In a food processor, cobine the olive, onion, pine nuts and garlic, and blend for 1 minute.  With the motor running, slowly add the olive oil until it forms a thick, smooth paste.  The amount of olive oil you use will depend on how smooth or chunky you want the pesto to be.  Allow pesto to stand 30 mins prior to using so the juices can combine. (Makes 2 1/2 cups)

For Crostinis:

Put bread slices on a baking sheet and sprinkle the slices of bread generously with olive oil.  Toast bread under the oven broiler or at 450 F, until golden.  Arrange breads on a serving platter and spread the mixture on the toasted bread slices.  Sprinkle more olive oil on top if desired. 

Ready for toasting