Crostini

 
                                  Crostini
 
 Recipe By     : Copyright © 1995 by Heidi Rabel
 Serving Size  : 40   Preparation Time :0:30
 Categories    : Miscellaneous
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4  cup           extra virgin olive oil
    1      teaspoon      minced garlic
      1/4  teaspoon      crushed red pepper flakes
    1      long          baguette loaf French bread
                         Mozzarella Basil Crostini:
    1      slice         mozzarella cheese -- per slice
    1                    fresh basil -- per slice
    1      clove         garlic -- per slice
 
 Preheat oven to broil. Put oven rack low. Line sheet pan with baking
 parchment. Mix the garlic and pepper flakes with the oil, and let the flavors
 set while you are slicing the bread. Slice the loaf into 1/3" slices and brush
 oil mixture on one side. Toast the oiled sides until they are golden. Turn and
 toast the plain side also. Cool completely before storing in an air-tight
 container. Crostini freezes very well. 
 
 To prepare Mozzarella Basil Crostini,chill the mozzarella and slice it as thin
 as possible. Warm to room temperature. Place a basil leaf on each crostini, at
 a diagonal, and then place a slice of mozzarella, centered, on top of the
 leaf. 
 
 To prepare Roasted Garlic Crostini, eliminate the garlic from the oil mixture
 for this version place a clove of roasted garlic on each crostini, gently
 mashing and spreading slightly.
 
                    - - - - - - - - - - - - - - - - - - 
 
 Serving Ideas : Serve immediately.
 
 NOTES : Variations: Mozzarella Basil Crostini, Roasted Garlic Crostini, salsa
 Cruda, Tapenade, and Italian Sandwich Spread are particularly tasty
 accompaniments for Crostini. Yield:  30  to 40 slices.
 
 Posted to Fabfood 1/99