Crostini and Spreads

Crostini

In Julia della Croce's Antipasti, she says to cut ¼ inch slices.  I tend to make them thicker, a little under 1 inch, but then they don't keep and should lightly cooked.  Thicker crostini can be teeth-breakers, but have a pleasant softer inside.  The bread should be substantial but not heavy, such as a baguette or plain Italian loaf.

1 Loaf bread, about 2-3 inch diameter
Extra virgin olive oil, or unsalted butter at room temperature

Peperonata

Colourful and a great accompaniment.  Peeling the peppers takes a little effort.

4 Bell peppers, red or yellow
½c Extra virgin olive oil
1lg cl Garlic, finely chopped or pressed
Salt and pepper to taste.

Puré di Olive

Simple.  Maybe slightly lower proportion by weight of olives if already stoned.

8 oz Chopped black olives
1lg cl Garlic, finely chopped or pressed
½t / ¼t Fresh / dry chopped marjoram
¼c Extra virgin olive oil

Garlic mushroom spread

Serves 4-6.

1 lb Mushrooms, chopped into small pieces
2+/- cl Garlic, finely chopped
Copyright © 2006, Alex Stark. All rights reserved.