Crostini

From the book The Basic Gourmet by Diane Morgan, Dan Taggart, Kathleen Taggart, and Georgia Vareldzis

Introduction

Crostini is a fancy word for little toasts spread with flavored butters, or topped with marinated vegetables, or crowned with sliced cheeses and garnish. Your imagination is your guide. Here is a basic method for preparing the toasts and some suggested toppings for appetizers. Use the baguette-shaped loaves of French bread.

Ingredients

	¼	-inch-thick slices crusty French bread (about 4 slices per person)
	~	Olive oil, for brushing

Suggested toppings

	~	Slices of “fresh” mozzarella cheese (see Cook’s Notes) topped with oil-packed sun-dried tomatoes
	~	Spreadable goat cheese
	4	Tbsp. (½ stick) unsalted butter, at room temperature, blended with 1 tablespoon anchovy paste
	½	cup cream cheese, at room temperature, blended with ¼ cup chopped fresh herbs such as basil, tarragon, parsley, or dill

Steps

Preheat oven to 350°F. Brush both sides of bread rounds with olive oil. Spread in a single layer on a baking sheet and bake until lightly brown on one side, 10 to 15 minutes. Turn and bake until lightly brown on the other side, 10 to 15 minutes. Toasts should be crunchy but not brittle. Arrange on a serving platter with assorted toppings.

Notes

“Fresh” mozzarella refers to the type that is usually ball-shaped and stored in water in the deli case at better cheese retailers. It has a different taste and texture than the packaged variety.
Greek-style olive and eggplant spreads in jars can often be found in better stores, and make easy crostini toppings.
Remember to have toppings based on butter or cheeses at room temperature; they will spread easier and have more pronounced flavor.
Toasts may be prepared in advance and stored in tightly sealed plastic bags for up to 2 days.

This content is from the book The Basic Gourmet by Diane Morgan, Dan Taggart, Kathleen Taggart, and Georgia Vareldzis.