If you serve a lot of appetizers as we do when entertaining, you're often looking for finger foods that don't require utensils to eat so that people can nosh and chat more easily. For us, this often means small bites on either crackers or crispy toasts that we call crostini. I prefer crostini to crackers and so I make them somewhat frequently. They take time, but they're easy enough to make and you can make them in advance and store them in a closed container for a few days. We made them by the hundreds at the restaurant using the technique in the photo-essay below. The timings mentioned are for an oven at 350F.
 |
| Crostini, Perfect for Appetizers |
 |
| Slice a Great Baguette to a Thick 1/4", 6-7mm Bias Cut Gives a More Interesting Shape |
 |
| Lay on Sheet Tray and Drizzle with Olive Oil |
 |
| Flip and Drizzle the Other Side |
 |
| Sprinkle with Salt |
 |
| Top with a Second Sheet Tray This Keeps the Crostini from Warping |
 |
| Flip After 15 Minutes in a 350F Oven This Lets the Steam Out |
 |
| Flip After 10 More Minutes |
 |
| And Again After 10 More Minutes |
 |
| After a Final 10 Minutes Cool and Store in a Covered Container |
No comments:
Post a Comment