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Crostini

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 6 ingredients

  1. Rub
  2. Cut
  3. 2 Cloves of garlic, halved
  4. 1 (1-pound) loaf of Italian
  5. 1 ts Dries rosemary, crushed
  6. 2 tb Olive oil bread
Contains Gluten Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. CROSTINI
  2. Cut bread into 22 slices (1/2-inch thick); arrange in a single layer on a baking sheet. Rub garlic on one side of each piece of bread; brush with olive and sprinkle with rosemary. Discard garlic. Bake bread at 350 for 10 min. on each side until lightly brown. Let cool before serving. Yield: 22 servings (about 68 calories per slice)

Plating

Cookware for this recipe

  • Baking tray
  • Chef's knife
  • Cutting board
  • Pastry brush
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Saved from accuchef.com (http://accuchef.com/Mm13000i.mmf), file Recipes/accuchef.com/Mm13000i.mmf in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mealmaster text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.