APERITIVO RECIPES

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CROSTINI | BREAD RECIPES | JAMIE OLIVER RECIPES



Crostini | Bread Recipes | Jamie Oliver Recipes image

Bite-sized crostini make a really nice sharing starter and there are loads of great toppings to try

Total Time 5 minutes

Number Of Ingredients 3

1 loaf ciabatta bread cut into 1cm slices
1 large clove garlic peeled and cut in half
good-quality extra virgin olive oil

Steps:

    1. I've always thought of crostini as small bruschette but this isn't completely correct, as they are usually made with white bread instead of sourdough. I'm told that in the old days the bread would have been so stale that it would have to be soaked in a little stock or juice to make it chewy and edible again, but don't worry. In this day and age you don't have to do this. In Italy they simply grill a 1cm/½ inch slice of ciabatta, rub it with a cut clove of garlic, drizzle it with oil and season it with salt and pepper. Crostini are a great aperitivo with a drink, especially if you offer a few different toppings. Here are a few of my faves to get you into the spirit of things – each one will make enough to top 12 slices of crostini.
    2. Grill your slices of ciabatta. While they're still hot, rub them gently with the cut side of the garlic and drizzle with good-quality extra virgin olive oil. Now finish with your favourite toppings...
    3. buffalo mozzarella and chilli mixed herbs pea and broadbean pureé with pecorino prosciutto, figs and mint tomato and olives greens

Nutrition Facts : Calories 66 calories, FatContent 1.4 g fat, SaturatedFatContent 0.2 g saturated fat, ProteinContent 2.3 g protein, CarbohydrateContent 11.8 g carbohydrate, SugarContent 0.7 g sugar, SodiumContent 0.31 g salt, FiberContent 0.8 g fibre

CROSTINI | BREAD RECIPES | JAMIE OLIVER RECIPES



Crostini | Bread Recipes | Jamie Oliver Recipes image

Bite-sized crostini make a really nice sharing starter and there are loads of great toppings to try

Total Time 5 minutes

Number Of Ingredients 3

1 loaf ciabatta bread cut into 1cm slices
1 large clove garlic peeled and cut in half
good-quality extra virgin olive oil

Steps:

    1. I've always thought of crostini as small bruschette but this isn't completely correct, as they are usually made with white bread instead of sourdough. I'm told that in the old days the bread would have been so stale that it would have to be soaked in a little stock or juice to make it chewy and edible again, but don't worry. In this day and age you don't have to do this. In Italy they simply grill a 1cm/½ inch slice of ciabatta, rub it with a cut clove of garlic, drizzle it with oil and season it with salt and pepper. Crostini are a great aperitivo with a drink, especially if you offer a few different toppings. Here are a few of my faves to get you into the spirit of things – each one will make enough to top 12 slices of crostini.
    2. Grill your slices of ciabatta. While they're still hot, rub them gently with the cut side of the garlic and drizzle with good-quality extra virgin olive oil. Now finish with your favourite toppings...
    3. buffalo mozzarella and chilli mixed herbs pea and broadbean pureé with pecorino prosciutto, figs and mint tomato and olives greens

Nutrition Facts : Calories 66 calories, FatContent 1.4 g fat, SaturatedFatContent 0.2 g saturated fat, ProteinContent 2.3 g protein, CarbohydrateContent 11.8 g carbohydrate, SugarContent 0.7 g sugar, SodiumContent 0.31 g salt, FiberContent 0.8 g fibre

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From thespruceeats.com
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May 24, 2021 · Amer Picon: This bittersweet French apéritif has a unique flavor dominated by orange with a dry finish.; Anise Spirits: From ouzo or pastis, anise-flavored spirits are popularly enjoyed as apéritifs. Aperol: An Italian aperitivo, the orange flavor …
From thespruceeats.com
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