Crostini Col (3) X

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Here is a few of the Crostini recipes posted to EthnicRegionalMCook

today. Melody

 

* Exported from MasterCook Mac *

 

Crostini With Cannellini Beans, Arugula & Tomatoes

 

Recipe By : Eating Well, October 1996

Serving Size : 12 Preparation Time :0:00

Categories : Italy V - Beans & Legumes

V - Tomato A - Crostini

 

Amount Measure Ingredient -- Preparation Method

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2 cloves garlic -- peeled , (up to 3)

1 tbsp olive oil

--preferably extra-virgin

2 c cooked cannellini beans

salt a freshly ground black pepper -- to taste

12 slices italian bread -- 1/2 inch thick

1 c stemmed and chopped arugula

--or watercress

2 vine-ripened tomatoes -- chopped

--1 1/2 cups

 

Mince one clove garlic. Combine it with oil in a medium saucepan. Stir

over low heat until golden, about 2 minutes. Add beans, 1/2 cup water

and salt and pepper. Bring to a simmer over low heat and cook, stirring

often, until the mixture is thickened, 8 to 10 minutes. Toast or grill

bread slices. Rub one side of each bread slice with the remaining garlic

cloves. Top each bread slice with some of the beans, followed by arugula

or watercress and tomatoes. Serve immediately. Makes 12 crostini, for 4

luncheon or 6 appetizer servings.

 

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Per serving (excluding unknown items): 92 Calories; 2g Fat (22% calories

from fat); 3g Protein; 15g Carbohydrate; 0mg Cholesterol; 175mg Sodium

 

 

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* Exported from MasterCook Mac *

 

Crostini With Cheeses And Hazelnuts (Goldstein)

 

Recipe By : Cucina Ebraica - Joyce Goldstein

Serving Size : 6 Preparation Time :0:00

Categories : Italian A - Crostini

 

Amount Measure Ingredient -- Preparation Method

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1/4 pound mascarpone cheese

1/4 pound gorgonzola cheese

1/4 cup hazelnuts -- toasted

peeled and coarsely chopped

12 slices coarse country bread -- toasted or grilled

 

Combine mascarpone and Gorgonzola in food processor. Add nuts and pulse

briefly. Do not over-process or texture will be ruined. Spread on bread

and serve.

 

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Per serving (excluding unknown items): 103 Calories; 10g Fat (90%

calories from fat); 1g Protein; 1g Carbohydrate; 26mg Cholesterol; 11mg

Sodium

 

 

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* Exported from MasterCook Mac *

 

Eggplant And Gorgonzola Crostini

 

Recipe By : Bon Appetit Recipe Yearbook 1991

Serving Size : 1 Preparation Time :0:00

Categories : Cheese - Blue Italy

V - Eggplant A - Crostini

 

Amount Measure Ingredient -- Preparation Method

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1 eggplant -- peeled, diced

1 tsp salt

3 tbsps olive oil

1 tbsp minced garlic

1 tbsp dried basil -- crumbled

pepper

1/2 c purchased pesto sauce

8 ozs loaf italian bread -- sliced

4 ozs provolone cheese -- grated

2 ozs gorgonzola cheese -- crumbled

fresh basil leaves

 

Spread eggplant on paper towel. Sprinkle with salt. Let stand 30

minutes to drain. Pat eggplant dry with paper towels. Heat oil in heavy

large skillet over medium-high heat. Add eggplant, garlic and dried

basil and saute until eggplant is tender and beginning to brown, 8 to 10

minutes. Season with pepper. (Can be prepared 1 day ahead. Cover

and refrigerate. Reheat eggplant mixture before using.) Preheat

broiler. Spread 1 1/2 teaspoons pesto sauce over one side of each bread

slice. Top each with 1 tablespoon eggplant mixture, then with 1

tablespoon provolone and 1/2 tablespoon Gorgonzola. Place on cookie

sheet. Broil until cheese melts, 3 to 4 minutes. Garnish with fresh

basil.

 

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Per serving (excluding unknown items): 1491 Calories; 80g Fat (48%

calories from fat); 54g Protein; 144g Carbohydrate; 78mg Cholesterol;

4463mg Sodium

 

 

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