Crostini turned out to be a great appetizer which is not only easy to cook but can be cooked every time differently. There is a plenty of recipes for this classic Italian snack and it can be served both with cold and warm drinks. They are especially good as a snack with a glass of wine. In honor of the delicious crostini my wife and I decided to have fun and cook different variations thereof during a month. To be more correct, not only crostini, but also bruschetta. Unfortunately, being far from the Italians, we are not always able to assess where the boundary between these two meals is.
- SERVES: 2-4 Servings
- COOK: 15 mins
- few slices baguette or ciabatta bread
- olive oil
- 1 clove garlic
- 1 ripe and fleshy tomato
- small piece parmesan
- The first step is preparing the base, i.e frying bread. To do this, spread butter on it and fry in a well-heated grill pan for 2-3 minutes on each side. Right after take off from the pan and rub each slice with a clove of garlic.
- Now prepare the filling. It’s all very simple. Grate the tomato on a coarse grater and with a paring knife make a few shavings of parmesan.
- Spread a pair of teaspoons of tomato and several pieces of parmesan on each slice of bread and immediately serve. Crostini should soak up a bit of tomato filling, but not soften and stay crunchy.