Monday, 14 March 2016

Crostini ~ 3 Ways!


History as a subject when taught in school, is almost always disliked. Why do we have to learn what happened thousands of years ago? is a common complaint of every child.

However years later, as this same child grows into an adult more often than not you find him/ her veering towards history and historical stories, why else would Indian epics like the Ramayana and Mahabharata be retold times aplenty, why would the Discovery Channel spend hundreds of hours of t.v. time making documentaries on the lives of Presidents of yore or the Pharoes of Egypt?


Yes, we all love history, we all love being transported into sepia toned times, where life was simple, where great kings fell in love with lowly women and where the Gods still walked the earth.


It is from one such time in Medivial Italy that this recipe for Crostini (meaning little crusts) was born. Ironically not to grace society soirees, but to fill up the bellies of poor peasants who didn't possess ceramic plates, hence preferred to eat their food by keeping it on the surface of breads. These peasants often ate stale bread which had to be soaked in juices or oil in order be to chewed properly.

The easiest of crostini recipes are nothing elaborate or fancy. An assortment of olives, pepper, cheeses and garlic are all that it takes to put together a basic crostini. Half of a baguette is toasted lightly and spread with the topping which consists of mixing all the ingredients thoroughly in a bowl. A light garnish with chopped parsley often adds color to the appetizer.

Today's recipe has three easy to put together toppings, perfect for those 'lets have something light for lunch' kinda summer days.

Here we go

You will need:

1 medium sized bagutte (french loaf)
1/2 cup olive oil
1/4 cup mayonnaise
1/4 cup cheese spread
1 tbsp Tabasco sauce (good old chili sauce works well too)
1/2 cup olives
1/2 cup sweet corn (pre boiled)
2-3 slices ham
1 tbsp mixed dried herbs
1/2 tbsp chili flakes
1/4 cup fresh seasonal fruit of choice

Method:

Start by cutting slices off the baguette by cutting at a slant, next light apply a little olive oil onto each and toast the slices either in the oven or on a griddle (tawa).

Once golden brown start applying the toppings

For the Ham topping- Mix the cheese spread with a little Tabasco sauce and spread on the toasted bread, next tear off a slice of ham into half, roll it and place it on the bread, along with an olive.

For the Corn topping - Mix equal parts of mayonnaise and cheese spread along with dried herbs and boiled corn in a bowl, apply the mixture on the prepared bread slices, drizzle with chili flakes and garnish with a mint leaf.

For the Fruit topping - Apply a teaspoon of cheese spread onto the slices of bread, top with fresh fruit and a mint leaf.

And you are done.

Serve along with a bowl of olives to accentuate the oomph!

Enjoy!

4 comments:

  1. Ooh...mouthwatering..love it๐Ÿ‘

    ReplyDelete
  2. What a lovely write up Pari and delicious looking crostini...I love the corn topping one.

    ReplyDelete
    Replies
    1. Thank you Sas,I loved the corn one too ☺

      Delete

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