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Crostini
& Toppings
Crostini are traditionally made by toasting baguette slices and
topping with savory ingredients. They are wonderful served alone
as an appetizer or placed as a garnish on green salad.
Prepare the
Crostini
Cut a Noe Valley Bakery baguette
diagonally into 1/4 to 1/3-inch slices. Brush both sides with olive
oil. Using a broiler or charcoal grill, toast both sides until golden,
but not hard all the way through. The crostini can also be baked
on a sheet pan in a 400 degree oven, turning once. Store in a zipper
bag for up to 2 days.
Ideas for
Crostini Toppings
Fresh Tomato
Medley
Finely dice a mixture of fresh, ripe, red and yellow tomatoes and
toss with some virgin olive oil and balsamic vinegar. Season with
salt and pepper to taste. Garnish crostini with a chiffonade of
fresh basil or arugula and top with a single shaving of Parmesan.
Try adding some finely chopped imported black olives to the tomato
mixture.
Chicken or
Duck Liver with Onion
Sauté a small, sliced sweet onion in butter over low heat
until softened. Increase heat to medium-high and continue cooking
until golden brown. Remove onions with a slotted spoon to a cutting
board. Add a little more butter to the pan and cook a pound of chicken
or duck livers over high heat until golden brown but still slightly
pink on the inside, about 2 minutes per side. Remove to the cutting
board with the onions.
By hand, chop
the livers and reserved onions together then put in a small bowl.
Reheat the pan and add 4 to 5 tablespoons Marsala.
Reduce by half
and add to the onions and livers. Season to taste with kosher salt
and freshly ground black pepper. Spoon onto crostini and garnish
with fresh thyme leaves, minced sage, or a crumble of cooked bacon
or pancetta.
Fresh Fava
Beans with Ham or Prosciutto
Prepare 2 pounds of fresh fava beans by removing from pods, and
then blanching the beans in a pot of boiling water for 4 minutes.
Drain, rinse in cold water and pop off the skin of the favas. Mince
by hand or in a food processor and toss with virgin olive oil, minced
shallots, kosher salt, and freshly ground black pepper. Top crostini
with a small piece of Serrano ham or prosciutto, cut to fit, and
then a small spoonful of the fava bean mixture. Garnish with a small
sprig of mint and a little crumbled feta cheese.
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