Saturday 5 August 2006
four ways with cro·sti·ni
When I saw that Bron had chosen bruscetta and crostini as the theme for Hay Hay Donna Day #4 I thought it was the perfect opportunity to try out something I had been thinking about for a while.
I quite often make crostini as a way to use up the last bit of a baguette or ficelle. Having crostini in the cupboard is a great thing, they keep so well and make a brilliant snack with a bit of whatever is kicking around in the fridge to call a topping. More and more often I will use part of the dough when I am making bread to form into a ficelle just so I can make crostini.
I usually just make the crostini plain, but why not experiment with flavouring the toasts themselves as well as with the toppings? Why not indeed?!
So I give you four ways with crostini and some suggested toppings :
Plain - Slice a ficelle or baguette and brush or spray both sides with olive oil. Spread out on a baking sheet and bake at 180°C for about 10 minutes, turning over half way through, until golden and crispy. Top with - lightly crushed pieces of peppered mackerel.
Garlic - [my favourite!] Make as for plain, but when they are cooked rub a clove of garlic over the pieces. The garlic will grate onto the crostini, leaving a wonderful garlicyness. Top with - onion jam, half a black olive and a bit of anchovy fillet.
Mushroom - Make as for plain, but sprinkle the oiled pieces with some dried mushroom powder before putting in the oven. Top with - a paste made from mashed feta and some yoghurt with a few drops of truffle oil on the top.
Spiced - Make as for plain, but sprinkle the oiled pieces with a mixture of spices before putting in the oven. Top with - mashed leftover kumera made in the style of hummous with a bit of tahini and some more of the spice mix used on the crostini.
I was a little late with this so the round up is already done - I'll try better next time!