Fresh Basil Crostini

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Title: Fresh Basil Crostini
Yield: 50 Servings
Categories: Appetizers, Ethnic

Ingredients:

French or rustic italian
-baguette; thinly sliced
; about 1"
3/4 c Olive oil
1 tb Cider vinegar
3 Large clove garlic; peeled
-& minced
2 tb Fresh basil; minced
2 tb Fresh parsley; minced
Salt to taste


Preheat oven to 350 F. Combine all ingredients (except bread). Brush
mixture on both sides of bread slices. Toast on baking sheet in 350 F oven
for 10-15 minutes, or until nicely toasted and crisp. If preparing in
advance, cool and store in an air tight container for up to 1 day.

Presentation: For serving, add toppings of choice and serve at room
temperature.
Toppings You don't need a formal recipe for most toppings. let you
imagination be your guide.

Tomato and bacon Chopped tomato (cut tomato in half and gently squeeze out
seeds and juice;finely chop) combined with minced shallots and seasoned
with salt and pepper.. Top with crumbled crisp cooked bacon. Garnish with
small basil leaves.

Flavored cream cheese or goat cheese Combine in a food processor fitted
with a metal blade some log style goat cheese or cream cheese, minced sun
dried tomatoes (olive oil packed and drained), ground black pepper, minced
fresh basil, and a little olive oil.

Carmelized leeks and tomato Cook chopped leeks (white part only) in olive
oil on low heat until lightly browned (carmelized). cool and combine with
chopped tomato (seeds and juice removed) seasoned with salt, pepper and
minced fresh thyme.

Feta and olives (or tapenade) Spread a thin layer of feta cheese (that has
been processed in food processor with enough whipping cream to make it
smooth and spredable). Top with pitted black imported olives (such as
kalamata), drained, finely chopped and seasoned with minced fresh thyme.
Garnish with a sliver of fresh tomato. Or tapenade (a thick paste made from
olives, capers, anchovies and garlic) at a store that specializes in
imported food products; spread it on top of cheese and top with a small
fresh basil or parsley leaf.

Prosciutto and pesto A thin slice of prosciutto (dry cured Italian ham) and
a dollop of artichoke pesto. Drain the pesto first, by placing it in a
small sieve. Save the oil to use in salad dressing. Garnish with a parsley
leaf.

Fresh mozzarella and tomato Marinate 8 ounces fresh mozzarella cheese,
either broconcinci (marble sized balls cut in half, sold in Italian markets
and some super markets) or a large ball cut in to small slices, in 1/2 cup
olive oil, 1 clove garlic minced, 1/4 teraspoon dried red pepper flakes and
1/4 teaspoon salt. Store in refrigerator up to two weeks.. Drain ( but
leave coating of marinade on the exterior) and place on crostini. Top with
minced fresh basil.

Blue cheese, fresh pear and pecans Thin blue cheese by whirling in food
processor with a little whipping cream or creme fraiche. Top with a small
thin slice of fresh pear (dipped in lemon water to prevent browning) and a
plain or candied pecan half.

Recipe By : Winnipeg Free Press

Posted to FOODWINE Digest 24 Sep 96

Date: Tue, 24 Sep 1996 21:09:20 -0500

From: Ian Wingfield

NOTES : Minced fresh thyme or rosmary can be substituted for the basil. Or
if using dried thyme or rosemary, use two teaspoons dried thyme or two
teaspoons mined dried rosemary. Make sure herbs are minced very finely.
*************************************** Ian Wingfield "Imagination is more
* Vice-Principal important than * River East Collegiate knowledge" *
Winnipeg, Mb. Canada Albert Einstein *
***************************************