Fresh & Fast Vegetarian_ Recipes That Make a Meal - Marie Simmons [33]
Crostini, or toasts, are made with thinner pieces. Typically, the bread is toasted, oiled and then spread with a thin topping. I've adjusted the concept for speed and efficiency by toasting thin-sliced, lightly oiled pieces on baking sheets until crisp and golden. More like crackers than toast, these platforms won't support chunky or chopped toppings, so keep your spreads on the thin side. Crostini can be made ahead and kept on hand in zip-top plastic bags or airtight containers for a week or longer.
The kind of bread is important. Make sure you select a solid, rustic Italian loaf or a French baguette from a good bakery. The bread should have an even crumb and not be riddled with airholes.
Olive Bread Toasts
Seek out a good loaf of artisanal olive bread. This bread makes the most delightful grilled sandwiches, bruschetta, crostini and plain crispy toasts. For toasts, slice it thin and prepare as you would crostini. Serve with a smear of Lemony Goat Cheese Spread ([>]).
Crostini
Preheat the oven to 400°F. Line up ¼ to ½-inch-thick rounds or diagonal slices of crusty French or Italian bread on a baking sheet. Lightly brush the tops of the slices with olive oil. Bake for 10 to 15 minutes, or until the bread is light golden brown. If the toasts become too dry, the bread won't be able to soak up the flavors in the topping.
Bruschetta
Position the top oven rack 5 inches from the heat source. Preheat the broiler. Cut hearty Italian bread, preferably a whole-grain loaf, into ½- to ¾-inch-thick slices. Line up the slices on a baking sheet and brush with olive oil (optional). Broil until golden, about 5 minutes. Turn the bread with tongs and broil on the other side until golden, about 3 minutes. Another option is to fire up the grill and toast thick slices of bread on the grill until lightly browned.
Quick-Toasted Bruschetta
For two servings, or 4 pieces bruschetta, I cut the bread into ½- to ¾-inch-thick slices and toast it in my toaster until golden brown on both sides, 2 to 3 minutes, then brush with olive oil.
Pita Chips
Preheat the oven to 350°F. Separate a package of pita bread along the folded edges to make flat circles. Spread the rough side of each lightly with olive oil. If desired, sprinkle with coarse salt, za'atar (see [>]), smoked paprika (preferably Pimentón de la Vera; see [>]) or Madras curry powder, or leave plain. Stack 2 or 3 of the circles and cut into 6 pie-shaped wedges. Spread the wedges in a single layer on a baking sheet and bake until golden, 12 to 15 minutes. Repeat until all the chips are baked. Stored in a zip-top plastic bag, the pita chips will keep for up to 2 weeks.
ROSEMARY-FENNEL WHITE BEAN SPREAD Vegan
Canned cannellini or white kidney beans make a quick topping for crostini or bruschetta when gussied up with minced red onion, fennel seed and snipped rosemary.
Serves: 4 to 6
1 garlic clove
1 teaspoon fennel seed
Coarse salt
1¾ cups cooked or canned (15–16 ounces) cannellini or white kidney beans, rinsed and drained
¼ cup extra-virgin olive oil, plus more for topping
¼ cup minced red onion
1 tablespoon red wine vinegar
Freshly ground black pepper
8–12 crostini or bruschetta ([>]), for serving
2 tablespoons snipped fresh rosemary
Combine the garlic, fennel seed and ½ teaspoon salt in a mortar and crush into a paste with the pestle. If you don't have a mortar and pestle, grate the garlic and finely chop the fennel seed with a knife. Combine with the salt in a small bowl and mash with the back of a spoon until blended.
In a food processor, combine the mashed garlic mixture, beans and oil and process into a coarse puree. Transfer the puree to a bowl and stir in the red onion, vinegar and a generous grinding of black pepper. Taste and add more salt if needed.
Spread the crostini or bruschetta with the bean mixture. Top each portion with a light sprinkling of rosemary