Crostini and spread recipes

Crostini and Spreads

Crostini

In Julia della Croce's Antipasti, she says to cut ¼ inch slices. I tend to make them thicker, a little under 1 inch, but then they don't keep and should lightly cooked. Thicker crostini can be teeth-breakers, but have a pleasant softer inside. The bread should be substantial but not heavy, such as a baguette or plain Italian loaf.

1		Loaf bread, about 2-3 inch diameter
		Extra virgin olive oil, or unsalted butter at room temperature

Preheat a grill, or an oven to 400F;
Slice the bread, optionally at an angle;
The slices can be brushed both sides, but this can involve a lot of oil;
Alternatively spoon and spread a little oil on a plate and wipe oil onto slices;
Grill (gently, be careful, and watch) or bake for about 12 mins, turning once.

Peperonata

Colourful and a great accompaniment. Peeling the peppers takes a little effort.

4		Bell peppers, red or yellow
½c		Extra virgin olive oil
1lg cl		Garlic, finely chopped or pressed
		Salt and pepper to taste.

Roast and peel the bell peppers;
Chop peppers into small pieces, but not to a pulp;
Blend.

Puré di Olive

Simple. Maybe slightly lower proportion by weight of olives if already stoned.

8 oz		Chopped black olives
1lg cl		Garlic, finely chopped or pressed
½t / ¼t		Fresh / dry chopped marjoram
¼c		Extra virgin olive oil

Blend without mashing, adding a little olive oil at a time.

Garlic mushroom spread

Serves 4-6.

1 lb		Mushrooms, chopped into small pieces
2+/- cl		Garlic, finely chopped

Heat oil, add garlic;
After a short while, add mushrooms;
Sauté until liquid from mushrooms concentrates.