Crostini or Bruchetta
Source of Recipe
net
List of Ingredients
CROSTINI OR BRUCHETTA
MAKES ABOUT 42 - 64 (Depending on Thickness)
There are some dips and spreads that are better with toasted bread than crackers. Crostini or Bruchetta are very easy and quick to make. Difference between the two is the thickness, bruchetta being the thickest, and that really depends on the topping or dip you are serving. This recipe is basic. You might want to add other seasonings. See the note below for grilled bruchetta.
INGREDIENTS
2 French bread baguettes, about 3 inches in diameter and 16 inches long
4 tablespoons olive oil (or use a good-quality olive oil spray)
Fresh garlic cloves, halved
Preheat oven to 400° F. Slice the baguettes into 1/4 to 1/2 inch slices for Crostini, 1/2 to 3/4 inch for Bruchetta. Brush or spray one side with the oil. Place on cookie sheets. Brush or spray the top. Place in oven and bake until lightly browned and toasted, about 6 to 10 minutes. (Thicker slices should be baked at a slightly lower temperature, requiring more time until browned.) Turn the trays halfway through baking to ensure even toasting. Remove from oven. Rub each piece with the cut side of the garlic halves while toasts are still hot. Use warm or at room temperature. Leftovers can be wrapped in foil and kept at room temperature for several days, then refreshed briefly in the microwave before using.
Note: In a pinch, sprinkle bread with garlic powder before toasting and omit the garlic rub. If you want, thicker slices can be prepared on a grill or grill pan. Use the same method, turning the slices when browned, and being careful not to burn.
Recipe
|
Â
Â
Â
|
member logon
