RICK'S BASIC CROSTINI
Provided by Rick Tramonto
Categories Garlic Appetizer Bake Cocktail Party Vegetarian Oscars Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- 1. On a cutting board, finely chop the garlic and sprinkle the salt over it. Keep chopping and smashing the garlic and salt together to make a paste. Use a wide-bladed knife so you can smear the paste along its flat side. You can also do this with a mortar and pestle.
- 2. In a small bowl, mix the butter, lemon juice, and garlic paste. Fold the softened butter over and onto the garlic mixture, mashing it down with the back of a spoon or spatula. Season to taste with pepper and continue folding.
- 3. Lay a sheet of plastic wrap on a work surface. Scrape the butter onto the plastic and use the plastic wrap to shape butter into a log, encased in the plastic wrap. Refrigerate until ready to use. If not using within 3 days, you can freeze the garlic butter for up to 2 months. Let the butter soften before using.
- 4. Preheat the oven to 375°F.
- 5. Lay the bread on a baking sheet and brush both sides with garlic butter. Bake for 6 to 7 minutes, turning once, until golden brown but not too crispy. Let cool before using.
- Good Butter
- The difference between really good butter and all other butter lies with the butterfat content of the cream, which depends in large part on the cows and how the cream is handled before it is churned into butter. The best butter from Europe is made from raw or cultured cream and, particularly that made from raw cream, might not be imported to the United States. But never fear: At American companies such as the Vermont Butter & Cheese Company, the butter is made from high-grade cream (a high butterfat content) that is cultured and then churned. The butter is rich and flavorful and when it's salted, its salt content is significantly lower than typical salted butter. This is what I use in my crostini recipes, so depending on the salted butter you choose, you may not need to add any salt. As with all ingredients for these recipes, choose the best butter you can. It pays off in terms of taste.
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Farooq Ali
[email protected]I love that this recipe is so versatile. I can use whatever toppings I have on hand, and they always turn out great.
Shehroz khan
[email protected]These were delicious! I used a variety of toppings, including pesto, roasted red peppers, and goat cheese. I will definitely be making these again.
Antor Sheikh
[email protected]I'm not sure what I did wrong, but my crostini turned out soggy. :(
Yolo Bangani
[email protected]These are always a crowd-pleaser. I make them for every party I host.
Darienna Hosteen
[email protected]I love how easy these are to make! I always have the ingredients on hand, so I can whip up a batch of crostini whenever I need a quick and easy snack or appetizer.
Tessy Brown
[email protected]These were a hit at my last party! I made them with a variety of toppings, including classic bruschetta, goat cheese and honey, and smoked salmon and cream cheese. Everyone loved them and they were gone in no time.
Linda Thomas
[email protected]Not bad, but not great. The crostini were a bit too oily for my taste.
tsegaye melese
[email protected]These crostini were so easy to make and they turned out so delicious! I used a variety of toppings, including smoked salmon, cream cheese, and capers; roasted red peppers, goat cheese, and balsamic glaze; and fresh mozzarella, tomatoes, and basil. Ev
Kiron Rk
[email protected]Meh.
Mithursan Mithursan
[email protected]I've tried many crostini recipes, but this one is by far the best. The bread is perfectly crispy, and the toppings are always fresh and flavorful. I love that I can customize them to my own liking.
masood ali
[email protected]Easy and elegant. I made these for a party and they were a hit! Everyone loved them.
ramen
[email protected]This recipe is a keeper! The crostini turned out crispy and flavorful, and the toppings were all delicious. I especially loved the combination of the creamy goat cheese, sweet fig jam, and salty prosciutto. Will definitely be making this again!