Crostini

Crostini are crisp Italian toasts with near endless topping possibilities. Crostini are best made from day-old French bread, or ciabatta bread. And if you own an electric knife, use it to slice your bread into thin and even slices which allows the crostini in this recipe to bake more evenly.Crostini toppings can be as simple as chopped fresh tomato and cheese, or as luxurious as smoked salmon. This crostini recipe is equally good with cold or hot toppings, and making this crostini recipe with Parmigiano Reggiano® cheese adds enough flavor to the crostini to be eaten as is, or with your favorite crostini toppings. These crostini go great with soups or salads, pre-dinner drinks or as an appetizer before your main meal; but they also complement nearly any dip, like Spicy Edamame Spread with Parmesan or Spring Pea Spread with Parmesan. You can even use crostini instead of tortilla chips. It doesn’t matter how or when you serve crostini, as long as you make enough to go around.
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Prep 10 minutes
Cook 20 minutes
Print Recipe
crostini
Chef devparm

Crostini

Crostini are crisp Italian toasts with near endless topping possibilities. Crostini are best made from day-old French bread, or ciabatta bread. And if you own an electric knife, use it to slice your bread into thin and even slices which allows the crostini in this recipe to bake more evenly.Crostini toppings can be as simple as chopped fresh tomato and cheese, or as luxurious as smoked salmon. This crostini recipe is equally good with cold or hot toppings, and making this crostini recipe with Parmigiano Reggiano® cheese adds enough flavor to the crostini to be eaten as is, or with your favorite crostini toppings. These crostini go great with soups or salads, pre-dinner drinks or as an appetizer before your main meal; but they also complement nearly any dip, like Spicy Edamame Spread with Parmesan or Spring Pea Spread with Parmesan. You can even use crostini instead of tortilla chips. It doesn’t matter how or when you serve crostini, as long as you make enough to go around.
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep 10 minutes
Cook 20 minutes
Print Recipe
crostini
Chef devparm
Ingredients (20 crostini)
1 French Loaf (day-old)
Olive Oil spray
1 cup Parmigiano Reggiano (grated)
1 tsp. Thyme
1 tsp. Garlic Powder
Directions
  1. Slice the loaf in thin slices (about ¼ to ⅜ inch thick).
  2. Preheat the oven to 350° F. Line two baking sheets with aluminum foil or parchment paper and spread the bread slices in a single layer on the baking sheets. (You may need to bake several batches, depending on the size of your loaf.) Spray them lightly with the olive oil spray, then turn them over and spray them on the other side.
  3. Mix the cheese with 1 teaspoon of dried thyme or garlic powder if you are using additional flavor with the cheese. Sprinkle each slice with about ½ teaspoon of cheese. Bake for 10 to 20 minutes, turning the sheets around halfway. The slices should be golden in color and almost dry.
  4. Cool the crostini on a baking rack, then store in an airtight container until ready to use.
Ingredients (20 crostini)
1 French Loaf (day-old)
Olive Oil spray
1 cup Parmigiano Reggiano (grated)
1 tsp. Thyme
1 tsp. Garlic Powder
Directions
  1. Slice the loaf in thin slices (about ¼ to ⅜ inch thick).
  2. Preheat the oven to 350° F. Line two baking sheets with aluminum foil or parchment paper and spread the bread slices in a single layer on the baking sheets. (You may need to bake several batches, depending on the size of your loaf.) Spray them lightly with the olive oil spray, then turn them over and spray them on the other side.
  3. Mix the cheese with 1 teaspoon of dried thyme or garlic powder if you are using additional flavor with the cheese. Sprinkle each slice with about ½ teaspoon of cheese. Bake for 10 to 20 minutes, turning the sheets around halfway. The slices should be golden in color and almost dry.
  4. Cool the crostini on a baking rack, then store in an airtight container until ready to use.