Italian in origin, crostini are 'little crusts'. In France they are called croutons, but both are little rounds or squares of bread brushed with olive oil or butter, and sometimes crushed garlic, then baked in the oven.
Makes 12, to serve 4-6
|For the crostini:|
|1 small, thin French stick cut into 12 slices about 1 inch (2.5 cm) thick, or 3 slices from a thick sliced loaf, cut into quarters|
|3 tablespoons olive oil|
|1 fat clove garlic, peeled and crushed|
|sliced loaf, cut into quarters|
|For the topping:|
|4 oz (110 g) firm goats' cheese|
|4 oz (110 g) tuna in oil – the best quality you can buy – drained, reserving 1 tablespoon of the oil|
|1 tablespoon salted capers or capers in vinegar, thoroughly rinsed and drained|
|1 level tablespoon finely grated Parmesan (Parmigiano Reggiano)|
|1 dessertspoon lemon juice|
|12 caper berries (optional)|
|Pre-heat the oven to gas mark 4, 350°F (180°C).|
|Oven temperatures and Conversions|
|Click here for information|
You will also need a baking tray measuring 14 x 10 inches (35 x 25.5 cm).
This recipe is taken from How to Cook Book One
For the crostini, drizzle the olive oil over the baking tray, add the garlic, then, using your hands, spread the oil and garlic over the surface of the baking tray. Next, place the bread on top of the oil and turn them over so that both sides are lightly coated. Now bake them in the oven for 10-15 minutes, until crisp and crunchy, but put a timer on, as they soon overbake.
For the topping, just peel the rind off the goats' cheese using a sharp knife, then cut the cheese into four pieces. Next, place all the ingredients, including the reserved oil, into a liquidiser or food processor and blend until the mixture is smooth. If making this ahead, cover and chill in the fridge until needed, then remove it half an hour before serving and spread it on top of the crostini, topped with a caper berry (if using). Don't assemble them until the last minute, though, or the bread loses some of its crispness.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
This recipe is simplicity itself, but it has a wonderful combination of flavours and a very crunchy texture.
Most Popular recipes
Salt & Pepper Mills
06 Jul 2015 22:23
Sicilian Clementine and Raspberry Trifle
06 Jul 2015 12:40
03 Jul 2015 23:58
|Food and travel||
Refreshing cocktail with Galvanina
25 Jun 2015 21:28
|Can Anyone Help?||
06 Jul 2015 19:14
Jam made with concentrates
13 Jun 2015 07:32
Quartz kitchen worktops
24 Jun 2015 02:03
July in the garden
03 Jul 2015 21:30