Recipe By : Winnipeg Free Press
Serving Size : 50 Preparation Time :0:00
Categories : Appetizers Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
French or Italian baguette --
- thinly sliced about 1"
3/4 c Olive oil
1 tb Cider vinegar
3 cl Garlic -- peeled & minced
2 tb Fresh basil -- minced
2 tb Fresh parsley -- minced
Salt -- to taste
Preheat oven to 350°F. Combine all ingredients except bread. Brush
mixture on both sides of bread slices. Toast on baking sheet in 350°F
oven for 10 to 15 minutes, or until nicely toasted and crisp. If
preparing in advance, cool and store in an air tight container for up
to 1 day.
Presentation:
For serving, add toppings of choice and serve at room temperature.
Toppings:
You don't need a formal recipe for most toppings. Let you imagination
be your guide.
Tomato and bacon:
Chopped tomato (cut tomato in half and gently squeeze out seeds and
juice; finely chop) combined with minced shallots and seasoned with
salt and pepper. Top with crumbled crisp cooked bacon. Garnish with
small basil leaves.
Flavored cream cheese or goat cheese:
Combine in a food processor fitted with a metal blade some log style
goat cheese or cream cheese, minced sun dried tomatoes (olive oil
packed and drained), ground black pepper, minced fresh basil, and a
little olive oil.
Carmelized leeks and tomato:
Cook chopped leeks (white part only) in olive oil on low heat until
lightly browned (carmelized). Cool and combine with chopped tomato
(seeds and juice removed) seasoned with salt, pepper and minced fresh
thyme.
Feta and olives (or tapenade):
Spread a thin layer of feta cheese that has been processed in food
processor with enough whipping cream to make it smooth and spredable.
Top with pitted black imported olives (such as kalamata), drained,
finely chopped and seasoned with minced fresh thyme. Garnish with a
sliver of fresh tomato. Or tapenade (a thick paste made from olives,
capers, anchovies and garlic) at a store that specializes in imported
food products; spread it on top of cheese and top with a small fresh
basil or parsley leaf.
Prosciutto and pesto:
A thin slice of prosciutto (dry cured Italian ham) and a dollop of
artichoke pesto. Drain the pesto first, by placing it in a small
sieve. Save the oil to use in salad dressing. Garnish with a parsley
leaf.
Fresh mozzarella and tomato:
Marinate 8 oz fresh mozzarella cheese, either broconcinci (marble
sized balls cut in half, sold in Italian markets and some super
markets) or a large ball cut in to small slices, in 1/2 cup olive
oil, 1 clove garlic minced, 1/4 ts dried red pepper flakes, and
1/4 ts salt. Store in refrigerator up to 2 weeks. Drain (but leave
coating of marinade on the exterior) and place on crostini. Top with
minced fresh basil.
Blue cheese, fresh pear and pecans:
Thin blue cheese by whirling in food processor with a little whipping
cream or creme fraiche. Top with a small thin slice of fresh pear
(dipped in lemon water to prevent browning) and a plain or candied
pecan half.
Notes:
Minced fresh thyme or rosmary can be substituted for the basil. Or if
using dried thyme or rosemary, use 2 ts dried thyme or 2 ts minced
dried rosemary. Make sure herbs are minced very finely.
