Three Delicious Crostinis

Three Delicious Crostinis
Staff Writer

Penny de los Santos

A bruschetta (brew-SKET-ta) is one of many variations of toasted bread, olive oil, and garlic from Italy and it is justly popular all over the world. Meant to be eaten as a dish in itself, today a bruschetta is often served with a topping, though then it’s technically a crostino (literally "little crust"). The traditional Roman way of preparing a bruschetta is to cook the bread in oil to toast it, while the Tuscan fett’unta ("anointed" slice) is toasted first, then drizzled with warmed olive oil, not only a little lighter but less work. And I’ve included a version of Italian-American garlic bread that won’t make you expire from garlic poisoning.

Ingredients

For the Crostini and the Crostini Caprese

  • baguette, sliced 1/2-inch thick
  • Olive oil, for brushing
  • clove garlic, cut in half
  • medium tomatoes, diced
  • 6  Ounces  fresh mozzarella, diced
  • 6-8  torn leaves basil
  • 1  Tablespoon  extra-virgin olive oil
  • Salt and pepper to taste

For the Costini di Fegato

  • small onion, minced
  • 2  Tablespoons  olive oil
  • 12  Ounces  chicken livers, trimmed of fat and dark spots, rinsed and dried on a paper towel
  • 1/2  Cup  medium dry sherry
  • Salt and pepper, to taste
  • Chopped chives, for garnish

For Crostini de Gorgonzola con Marmellata di Cipolle

  • 1  Cup  orange marmalade
  • 1/2  Cup  crumbled gorgonzola cheese
  • 1/4  Cup  chopped toasted walnuts

Directions

For the Crostini and the Crostini Caprese

Preheat the oven to 350 degrees.

Lightly brush the slices of baguette with olive oil and toast in the oven until golden brown, about 10 minutes. Rub 1 side of each crostini with the garlic halves immediately when the crostini come out of the oven.

In a medium bowl, mix together the rest of the ingredients and season to taste with salt and pepper. Spoon over the crostini and serve right away, or the crostini will become soggy.

For the Costini di Fegato

In a medium sauté pan, cook the onion and olive oil over medium heat until the onion starts to sizzle. Lower the heat and cook, stirring occasionally until the onion is soft and starting to color a little, about 10-15 minutes. Increase the heat to high and add the chicken livers. Season with salt and pepper to taste, stirring and tossing, until the livers are almost cooked through.

Off heat, add the sherry. Return to the heat and let the wine reduce almost dry as the livers finish cooking. Cool the mixture and pulse it in a food processor until finely chopped but not puréed. Spread on the crostini and sprinkle with the chopped chives.

For Crostini de Gorgonzola con Marmellata di Cipolle

Spread the orange marmalade on each crostini. Sprinkle some gorgonzola cheese on top and finish with a pinch or 2 of the chopped walnuts.

Nutritional Facts

Total Fat
8g
11%
Sugar
18g
20%
Saturated Fat
1g
4%
Cholesterol
15mg
5%
Carbohydrate, by difference
25g
19%
Protein
8g
17%
Vitamin A, RAE
5µg
1%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
38mg
4%
Choline, total
26mg
6%
Fiber, total dietary
1g
4%
Folate, total
34µg
9%
Iron, Fe
1mg
6%
Magnesium, Mg
27mg
8%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Phosphorus, P
138mg
20%
Selenium, Se
15µg
27%
Sodium, Na
142mg
9%
Water
58g
2%
Zinc, Zn
1mg
13%

Delicious Shopping Tip

Choose raw fruits, vegetables, and meats, and unprocessed foods.

Delicious Cooking Tip

Substitute butter for olive oil, and bake, broil, or grill instead of fry.