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Old 03-25-2006, 07:49 PM   #31
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Join Date: Mar 2006
Location: Culpeper, VA
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This is one of my favorites that I developed from one that's served at one of my favorite bistro restaurants. I frequently make it for supper along with a green salad:

Crab & Artichoke Crostini

Preheat oven to 400 degrees.

One 6-ounce can crabmeat
One 15-ounce can artichoke hearts, drained & chopped
2 Tablespoons mayonnaise
2 Tablespoons sour cream
Ground cayenne pepper to taste
Paprika (optional)
Approx. 2 cups grated Parmesan cheese
Six 1" thick diagonal slices of an Italian or French baguette

Mix first 4 ingredients together, along with a few dashes of cayenne pepper to taste. Stir in one cup of grated Parmesan.

Spread mixture thickly on top of slices of bread, top with additional cup of Parmesan cheese, & sprinkle lightly with a little additional cayenne pepper, or regular paprika.

Bake in oven for approx. 15 minutes or until heated through. If you prefer a browner topping, you can broil the pieces briefly.

Serve as an appetizer, or as a light supper along with a green salad.

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Old 03-25-2006, 07:50 PM   #32
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Location: Culpeper, VA
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Another favorite crostini/bruschetta topping of mine is canned drained & rinsed cannelini beans mixed with a little sauteed Swiss Chard, garlic, olive oil, & crushed red pepper flakes; then topped with a little fresh grated parmesan.

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Old 03-25-2006, 09:12 PM   #33
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Bruschetta with Garlic Cream -- Bruschetta con Crema di Aglio
  • 2 large heads garlic
  • 2 tablespoons olive oil
  • A sprig of fresh thyme
  • Thinly sliced toasted bread
  • Grilled marinated eggplant or peppers, and sliced tomatoes
Preheat oven to 400 F.

Wrap the heads of garlic in aluminum foil and roast them for 40 minutes. As soon as they have cooled enough to be handled, squeeze the pulp from the garlic cloves, and blend it with the olive oil. Transfer the mixture to a serving bowl. Strip the leaves from the sprig of thyme and sprinkle them over the cream.

Serve at once with thinly sliced toasted bread, and eggplant, grilled peppers, and tomatoes.
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Old 03-25-2006, 10:03 PM   #34
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Location: california
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Breezy and Mish,
I love both of your ideas..We make crostini and bruschetta often and I'll ad your ideas to what I have. I can see we are in for a treat with all of your recipes...Thank you both.

HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
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Old 04-09-2006, 10:59 PM   #35
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Originally Posted by buckytom
hey, where's all the paisano recipes? rdg, urmaniac? a dove?

i always thought that crostini was toasted slices of olive oiled italian bread, and bruschetta is what you made with them, by rubbing and/or spooning toppings onto the crostini.
Hopefully, RDG can step in and clear this up, but I've always known it as almost the same as Bucky. When I was at the the Italian restaurant we served a Caccuico with Crostini, basically an olive oil and garlic toast. It was served with one slice of toasted ciabatta and each slice of ciabatta was cut in half so each order got two crostinis. For our Bruschetta appetizer we would use grilled, whole slices of ciabatta. Each order recieved two whole slices or two bruschetta.

I think what differentiates the two is both size and cooking method. Crostini literally means "little crusts" so I think it refers to small pieces of bread made into toast. Normally crostini is made by either frying them in a pan or on a griddle. For bruschetta to be bruschetta, I believe the slices of bread needs to be grilled, and the slices are left whole and not cut up into smaller or bite sized pieces.
"Boldness has genius, power, and magic in it."
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Old 05-14-2006, 01:13 PM   #36
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This ones from a Mario Batali episode:

Black cabbage bruschetta
6 tablespoons extra-virgin olive oil plus 4 tablespoons
2 cloves garlic, thinly sliced, plus 2 peeled whole cloves
2 bunches cavolo nero (or kale), chopped into 1-inch ribbons
4 slices country bread, 1-inch thick
1/2 pound pecorino toscano

Preheat the grill or broiler.
In a 12 to 14-inch saute pan, heat the 6 tablespoons olive oil and the garlic slices together over medium heat, until the garlic begins to soften. Add the cavolo all at once, stirring to keep the garlic from settling at the bottom. Cover the pan and allow the cabbage to cook until soft, about 8 to 10 minutes.

That's it, sounds good havent tried it yet.

Meanwhile, grill or toast the bread. Rub 1 side of each toasted bread slice with raw garlic. Place 1 slice of bread in 4 shallow bowls and top each slice with a large spoonful of the cabbage mixture. Drizzle each bruschetta with 1 tablespoons extra-virgin olive oil and shave pecorino over each portion

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