Crostini Lazio
Italian in
origin, crostini are 'little
crusts'. In
Serves : 4 – 6 Makes about 12
Ingredients:
FOR THE CROSTINI:
1 Small, Thin French Stick cut
into 12 slices about 1 inch / 2.5cm thick, or 3 slices from a Thick Sliced
Loaf, cut into quarters
3 tbsp Olive Oil
1 Fat Clove Garlic,
peeled and crushed
Sliced Loaf,
cut into quarters
FOR THE TOPPING:
4oz / 110g
Firm Goats' Cheese
4oz / 110g
Tuna In Oil – the best quality you can buy – drained, reserving 1 tbsp of the
Oil
1 tbsp Salted Capers
or Capers in
Vinegar, thoroughly rinsed and drained
1 Level tbsp Finely Grated Parmesan (Parmigiano Reggiano)
1 Dessertspoon Lemon
Juice
TO GARNISH:
12 Caper Berries (optional)
Instructions:
1.
Pre-heat
the oven to Gas Mark 4 / 350°F / 180°C.
2.
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.
3.
Next,
place the bread on top of the oil and turn them
over so that both sides are lightly coated.
4.
Now bake
them in the oven for 10 – 15 minutes, until crisp and crunchy, but put a timer
on, as they soon overbake.
5.
For the
topping, just peel the rind off the goats' cheese
using a sharp knife, then cut the cheese into four
pieces.
6.
Next,
place all the ingredients, including the reserved oil, into a liquidiser or
food processor and blend until the mixture is smooth.
7.
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).
8.
Don't
assemble them until the last minute, though, or the bread loses some of its
crispness.
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