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Old 02-27-2006, 04:25 PM   #1
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Crostini ideas

We love crostini and have fun thinking up ideas to top them..Here are several we plan to have sunday..I'll of course make more than this but this gets us started...
8-slices Italian bread, about 1/2 inch thick.Grill or toast bread under broiler on both sides, we don't like it rock hard, but you fix it as you like.
now for toppings
1-chopped marinated sun dried tomatoes and smoked mozzarella
2-Sweet butter, chopped chives and smoked salmon
3-mashed gorgonzola dn chopped toasted walnuts
4-Mascarpone and smoked salmon, tine bit of dill
5-Mashed raw figs and top with a small piece of prosciutto
6-black olive paste and mozzarella, run under broiler
7-fresh mozzarella and anchovie, run under broiler
8-sauteed chopped mushrooms,fontina chees, run under broiler..

Got any ideas to add...?

kadesma

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Old 02-27-2006, 04:45 PM   #2
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Ummm, what's a crostini?
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Old 02-27-2006, 04:50 PM   #3
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I just found this one... sounds great to me.

( Thanks to CDkitchen)


Artichoke Crostini Recipe

  • 12 ounces marinated artichoke hearts
  • 3 stalks heart of palm
  • 3/4 cup Mayonnaise
  • 1/4 cup sour cream
  • 1 cup parmesan cheese
  • 2 clove garlic -- crushed
  • 1/4 teaspoon Tabasco Sauce
  • French bread -- sliced 1"-thick
  • parmesan cheese for topping
  • paprika for topping
Directions:
Drain artichoke hearts and place in food processor with other ingredients and process quickly until coarsely chopped. Mound about 2 tablespoons mixture on top of bread slice, sprinkle with extra parmesan cheese and paprika. Place on baking sheet and put under broiler until topping is hot and bubbly. Serve immediately.This recipe for Artichoke Crostini serves/makes 12.



Texas... looks like it's a piece of French bread toasted and
then topped with yummy things.
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Old 02-27-2006, 05:15 PM   #4
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Texas, Pds,
Crostini, Bruschetta, are slices of toasted Italian bread, spread with toppings,the two words are sometimes used interchangeably. Bruschetta is usually topped with a simple topping, first being toasted and then rubbed with garlic. Something like just tomato,evoo,an herb,salt and pepper, Crostini have a more complex topping, but you just use your imagination and use thing you enjoy..The only thing is the breads they are what is important, they should be crusty and chewy and firm enough so that it will not collapse with the topping. One bruschetta I love is tomato, with avocado, red onion, evoo, lemon juice and salt and pepper Yummy..

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Old 02-27-2006, 05:20 PM   #5
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ooohhh, okay, sounds good, but, fattening LOL. I guess I'll have to pass right now. But, I will definately come back to it.
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Old 02-27-2006, 05:41 PM   #6
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Texas, lots of times, I'll make the tomato and avocado mix for the crostini and eat it rolled up in lteeuce instead of bread..I don't add much evoo and instead of lemon I add some rice vinegar..light and tasty treat and not as heavy calorie wise.You can also add a little cooked chicken or some canned tuna and have a really good salad this way too.

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Old 02-27-2006, 05:45 PM   #7
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Quote:
Originally Posted by kadesma
4-Mascarpone and smoked salmon, tine bit of dill
6-black olive paste and mozzarella, run under broiler
kadesma
Mmm... they all sound good, but those two ^^^ sound just devine!
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Old 02-27-2006, 05:58 PM   #8
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I make one with diced eggplant,onions sundried tomatoes and italian seasonings saute and put on crostini with some fresh mozarella and a little bit of feta run under broiler a bit.I can make a meal out of just about any kind of brushetta or crostini.You can make a quick bruschetta with some store bought pesto or olive tapenade,mozzarella and a slice of tomato.The possibilities are endless.
If you keep some of the sliced breads or toast in the freezer you can whip up a really nice snack for unexpected company etc.
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Old 02-27-2006, 06:07 PM   #9
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Quote:
Originally Posted by jpmcgrew
I make one with diced eggplant,onions sundried tomatoes and italian seasonings saute and put on crostini with some fresh mozarella and a little bit of feta run under broiler a bit.I can make a meal out of just about any kind of brushetta or crostini.You can make a quick bruschetta with some store bought pesto or olive tapenade,mozzarella and a slice of tomato.The possibilities are endless.
If you keep some of the sliced breads or toast in the freezer you can whip up a really nice snack for unexpected company etc.
jp,
like the eggplant idea..we love eggplant so I'll add that to my list...I'm with you on making a meal out of the crostini or bruschetta..I try to keep, grainy breads, ciabata, baguetts in the freezer all the time..I'm planning on making some baguetts this wek sometime so we can have crostini this coming sunday..

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Old 02-27-2006, 06:10 PM   #10
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Quote:
Originally Posted by pdswife
I just found this one... sounds great to me.

( Thanks to CDkitchen)


Artichoke Crostini Recipe
  • 12 ounces marinated artichoke hearts
  • 3 stalks heart of palm
  • 3/4 cup Mayonnaise
  • 1/4 cup sour cream
  • 1 cup parmesan cheese
  • 2 clove garlic -- crushed
  • 1/4 teaspoon Tabasco Sauce
  • French bread -- sliced 1"-thick
  • parmesan cheese for topping
  • paprika for topping
Directions:
Drain artichoke hearts and place in food processor with other ingredients and process quickly until coarsely chopped. Mound about 2 tablespoons mixture on top of bread slice, sprinkle with extra parmesan cheese and paprika. Place on baking sheet and put under broiler until topping is hot and bubbly. Serve immediately.This recipe for Artichoke Crostini serves/makes 12.



Texas... looks like it's a piece of French bread toasted and
then topped with yummy things.
Pds, it's any of the artisan breads..I love them all and it's fun to make up a tray using several different breads...
Love the looks of this recipe Pds, made a copy and will try most likely this sunday. Thanks

kadesma
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