Читать книгу The Cooking Class Cookbook - Linda PhD Marcinko - Страница 26
I have taught classes featuring these crostini so many times and serve them at home because they are so quick and simple to make! I try to keep French bread in the freezer and olives in the pantry so they can be whipped up fast if we have friends over unexpectedly or simply want something to munch on before dinner. Pay the extra money to get pitted Kalamata olives. Pitting them is no fun and plus it is hard on the fingernails! The bread could be sprayed with an olive oil spray to save on calories and also save on time if you like. If you do that decrease the olive oil in the tapenade to 3 tablespoons Makes 12-14 crostini Ingredients: 1/2 stick French bread, sliced thinly into 12-14 slices 1/4 cup olive oil 1 1/4 cups drained, pitted Kalamata olives 1 clove garlic, minced 1/4 cup pine nuts or walnuts 1 teaspoon dried oregano leaves Approx. 4 ounces fresh mozzarella cheese or goat cheese Procedure:
ОглавлениеPlace the French bread slices on cookie sheets. Brush with 1 tablespoon of the olive oil. Place the bread in a 350-degree oven and toast for 5 minutes. Change the oven temperature to broil.
Place the olives, garlic, pine nuts and oregano in a food processor. Whirl until the mixture is fairly smooth. Add the remaining olive oil and process to blend.
Spread the olive mixture onto the bread slices. Slice the cheese into thin slices and place one slice on every piece of the bread.
Place the toasts in the broiler and heat until the cheese starts to melt. Serve immediately.
