Wendy Makes Crostini Like a Pro

July 7, 2011 No comments
Wendy Johnson demonstrates How to Make Crostini like a Pro

Wendy Johnson demonstrates How to Make Crostini like a Pro

The June edition of Bon Appetit featured great suggestions for How to Make Crostini Like a Pro.  Wendy demonstrated the “pro” talents for us over the July 4th weekend with great results.  She created two of the featured crostini options: The Southern/Italian option including Peach, Prosciutto and Ricotta and the “Smash Hit” featuring Peas, Mint and Parmesan.

Italian/Southern
Peach, Prosciutto & Ricotta Costini

Grill 12 slices bread
Halve, pit and thinly slice 1 ripe peach
Spoon 1 tablespoon fresh ricotta onto each toast
Sprinkle with freshly ground black pepper
Tear 4 think slices of prosciutto into feathery pieces and drape a few slices over ricotta on each toast
Drizzle each with honey and top with 2 peach slices
Makes 12

“Smash Hit”
Peas, Mint & Parmesan
Grill 12 bread slices and rub with garlic clove
Blanch 1 cup fresh or frozen peas thawed until tender (2 min)
Drain peas.
Season with kosher salt and 2 tablespoons olive oil and mash with fork.
Spread 1 tablespoon of the mixture over each toast. Garnish with shaved Parmesan, torn mint and a few drops of balsamic vinegar.

These were great variations on the standard fare. Thanks, Bon Appetit!

 

 

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