Crostini Part 1
Crostini are the typical Tuscan starter. Roasted unsalted bread slices are covered with different sauces. You probably know the “Bruschetta,” the bread slice with the diced tomatoes, olive oil, salt and, if you want garlic. Try other recipes… Serve always 3 different pieces per person, because it should be a starter. If you want, and I like that many times, serve more pieces and make a dinner or lunch out of them…
Crostini con Pomodoro
I love this very traditional crostino as a starter especially if I am serving a heavy meat dish afterwards, because it is light or in the summertime, when tomatoes are really ripe and taste delicious.
Ingredients
• 1/4 cup extra-virgin olive oil
• 1 cup finely chopped ripe tomatoes
• 1 handful of finely shopped fresh basil leaves (or if not handy ½ spoon of oregano)
• French bread (better: unsalted Tuscan bread)
1. Put olive oil, tomatoes, basil leaves together in one bowl and toss it gentle, salt to taste.
2. Slice the bread and brown it in the oven until it is golden brown and pretty dry.
3. Spread the tomatoes on the bread and serve immediately. (the tomatoes should not stand for long, because they go soft)
Crostini con Gorgonzola e Salsiccia
A dish that is easy and always a crowd pleaser
Ingredients
• 1 cup of gorgonzola (can also be Mozzarella or ½ cup of parmesan)
• 2 fresh sausages like the italian salsiccia
• Black pepper
• loaf of Italian bread, cut into diagonal slices and toasted
1. put everything together in a blender
2. spread on toasted bread slices and grill it till sausage is cooked and cheese melting
Crostini al Fegato
I'll warn you first off that not everyone likes liver but these crostini are quite good. I wasn't too fond of trying them when I first came to Tuscany, but they are a traditional dish found at all local restaurants serving authentic Tuscan food. And they are really good.
Makes: 2 cups (30 servings)
Ingredients
• extra-virgin olive oil
• ½ medium onion, chopped
• 1 lb. chicken livers
• 1 celery stalk, chopped
• 1 carrot, chopped
• 1 tsp parsley, chopped
• 1 Tbsp tomato concentrate, diluted in 1 Tbsp water
• salt and pepper
• 1 tsp capers
• loaf of Italian bread, cut into diagonal slices and toasted slightly
1. Cover bottom of medium saucepan with olive oil. Add onion and cook until translucent. Add clean liver pieces and cook at high heat for a few minutes. Once the liver is colored, lower heat to medium and add the celery, carrot, parsley and tomato concentrate (with water).
2. Continuing cooking at medium heat until there is no more blood visible. Remove from heat and add salt and pepper to taste.
3. Let cool. Once almost cold, place everything into blender, adding the capers at this point, and blend well.
4. Spread the patè on the toasted bread slices and serve.
I hope that you enjoy these first 3 ideas for a great little starters for your next dinner. More ideas to come next week with our sequel to Crostini recipes!
Crostini are the typical Tuscan starter. Roasted unsalted bread slices are covered with different sauces. You probably know the “Bruschetta,” the bread slice with the diced tomatoes, olive oil, salt and, if you want garlic. Try other recipes… Serve always 3 different pieces per person, because it should be a starter. If you want, and I like that many times, serve more pieces and make a dinner or lunch out of them…
Crostini con Pomodoro
I love this very traditional crostino as a starter especially if I am serving a heavy meat dish afterwards, because it is light or in the summertime, when tomatoes are really ripe and taste delicious.
Ingredients
• 1/4 cup extra-virgin olive oil
• 1 cup finely chopped ripe tomatoes
• 1 handful of finely shopped fresh basil leaves (or if not handy ½ spoon of oregano)
• French bread (better: unsalted Tuscan bread)
1. Put olive oil, tomatoes, basil leaves together in one bowl and toss it gentle, salt to taste.
2. Slice the bread and brown it in the oven until it is golden brown and pretty dry.
3. Spread the tomatoes on the bread and serve immediately. (the tomatoes should not stand for long, because they go soft)
Crostini con Gorgonzola e Salsiccia
A dish that is easy and always a crowd pleaser
Ingredients
• 1 cup of gorgonzola (can also be Mozzarella or ½ cup of parmesan)
• 2 fresh sausages like the italian salsiccia
• Black pepper
• loaf of Italian bread, cut into diagonal slices and toasted
1. put everything together in a blender
2. spread on toasted bread slices and grill it till sausage is cooked and cheese melting
Crostini al Fegato
I'll warn you first off that not everyone likes liver but these crostini are quite good. I wasn't too fond of trying them when I first came to Tuscany, but they are a traditional dish found at all local restaurants serving authentic Tuscan food. And they are really good.
Makes: 2 cups (30 servings)
Ingredients
• extra-virgin olive oil
• ½ medium onion, chopped
• 1 lb. chicken livers
• 1 celery stalk, chopped
• 1 carrot, chopped
• 1 tsp parsley, chopped
• 1 Tbsp tomato concentrate, diluted in 1 Tbsp water
• salt and pepper
• 1 tsp capers
• loaf of Italian bread, cut into diagonal slices and toasted slightly
1. Cover bottom of medium saucepan with olive oil. Add onion and cook until translucent. Add clean liver pieces and cook at high heat for a few minutes. Once the liver is colored, lower heat to medium and add the celery, carrot, parsley and tomato concentrate (with water).
2. Continuing cooking at medium heat until there is no more blood visible. Remove from heat and add salt and pepper to taste.
3. Let cool. Once almost cold, place everything into blender, adding the capers at this point, and blend well.
4. Spread the patè on the toasted bread slices and serve.
I hope that you enjoy these first 3 ideas for a great little starters for your next dinner. More ideas to come next week with our sequel to Crostini recipes!
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