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11.10.12

CROSTINI WITH OVEN ROASTED TOMATOES

 
The word crostini means “little toasts” in Italian. Crostini are made by slicing bread and toasting or grilling until crispy. The slices can be drizzled with olive oil and served plain with salt, or dressed up with a variety of toppings. In this case, the crostini showcases oven roasted tomato slices.
 
Crostini:
 
sliced day old baguette
olive oil
 
Toppings:
herbed cream cheese spread
sliced white cheddar
crumbled mozzarella
roasted tomato sauce [or pizza sauce]
crumbled feta
shaved parmesan
salami
oven roasted tomato slices
 
• Preheat oven to 350F.
• Brush or spray bread slices with olive oil and place them with the oiled side up on a baking sheet.
• Bake in the oven for 10 minutes or until bread rounds are barely toasted.
• Turn them over and toast for five more minutes.
• Remove from the oven and arrange the toppings on top and serve.
 

4 comments:

  1. I would call these bruschette... so I wonder what is the difference between crostini and bruschette? I must ask an Italian maybe!
    Anyway, they look gorgeous! I already feel warmer looking at them.

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  2. Sissi, the distinctions have been blurred by North American misuse and I am guilty of that too. My French bread was whole wheat and thicker than the usual skinny baguette. But this is how I understand it: The crostini is a finger food and the bruschetta are larger [about the size of my “crostini” and served hot. I served it cold so I called it crostini. But I am not Italian, nor an expert on Italian food. I just like to eat it.

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  3. Zsuzsa, you are really close to the distinguish of the bruschetta and crostini...indeed, crostini is a smaller version, made with french baguette, but it doesn't have to be a day old to toast it. The bruschetta is more of a country type of bread with thicker slices. Bruschetta comes from the word 'bruscare' to (burn)...well, not literally, but t 'charr' to toast, grill, and 'crostini' literally means=crispy.

    I know all this since I was married to an Italian for over 20 yrs, and also lived in Italy for 3yrs, and have pretty much mastered the 'cooking' and language, also different customs!
    (you can ask me 'pretty much' about Italian foods, and custom) ...and the same goes for Jewish foods and customs. Same goes for religion (half of my family is Roman Catholic, and half are Jewish) (Also, I have a Catholic daughter, and a very religious 'orthodox' Jewish son)...go figure!

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  4. Thank you Elisabeth! I may take you up on it. Do you have a flodni recipe? I found a link I could mail it to you to check it out if it's good. I had a request a while back to make it and since I never had it before it is hard to tell about the recipe. It sure looks good on picture though. About your kids - as long as there is love it doesn't really matter in what manner they relate to God. I was raised a Catholic but... oh that’s a very long story.

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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