Cooking challenges us on a daily basis. From burning and over-seasoning to creating delectable culinary delights, I have found that the best cooks make mistakes – and learn to correct them. I want to help you do the same.
By: Chef Mary Payne Moran
Tuesday, December 18, 2007
These are Crostini.
Crostini means “little toasts” in Italian, and that’s exactly what they are. Cut on an angle (bias) into fairly thin slices, crostini are delicious served with any number of toppings. In Italy they are mainly served with spreadable påté, but I like to be a little more creative with my sides.
To make crostini, choose a nice French baguette – ciabatta works well – and after cutting, place your slivers on a sheet tray with good olive oil, salt and pepper. Then, stick them in the oven at 350 degrees for 3 to 4 minutes. You will want them to be toasty and firm so that you can use them with dips, baked brie, bruschetta, and so much more. Delicious, crusty and light, crostini are a perfect way to step up any appetizer.
Happy Cooking, Mary
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