Crostini are the Italian version of croutons. This flavor-filled recipe makes use of chives, whose allium-family properties promote heart-health, boost immunity, reduce inflammation, lower blood pressure, and help to fight cancer. All this and they taste great, too!
Crostini are versatile: they make crunchy, fun appetizers on their own or with cheese, and they add flavor and appeal to soups. And they’re so simple to make that it’s easy to keep a container of them on hand.
1 slender French baguette or crusty loaf of Italian bread
5/8 cup extra-virgin olive oil
1 tablespoon chopped fresh chives
1 French red shallot, peeled and chopped
1 teaspoon grated Parmagiano-Reggiano cheese
1/8 teaspoon paprika
1. Preheat the oven to 350F.
2. Slice the bread into ¼ inch to 3/8 inch rounds. Place the rounds in a single layer on a baking sheet and set aside.
3. In a blender or food processor, combine the oil, chives, shallots, cheese, and paprika 10 seconds, or until the ingredients are well mixed. Pour into a small bowl.
4. With a pastry brush, brush half the chive-oil mixture onto the bread rounds. Bake in the middle rack of the oven 7 – 10 minutes. Turn the slices over, brush with the remaining chive-oil mixture, and bake another 7 minutes, or until golden.
5. Allow the crostini to cool to room temperature, then serve or place in airtight container for future use.
Yields approximately 36 crostini.
Adapted from The Onion Harvest Cookbook by Barbara Ciletti (Taunton Press, 1998). Copyright (c) 1998 by Barbara Ciletti. Reprinted by permission of Taunton Press.
Adapted from The Onion Harvest Cookbook by Barbara Ciletti (Taunton Press, 1998).