Ingredients with Measurements:
- 1 baguette, sliced into 1/2 inch thick rounds
- 1/2 cup of Rushan cheese, crumbled
- 1/2 cup of pitted Kalamata olives
- 1/4 cup of extra-virgin olive oil
- 1 tablespoon of capers
- 1 garlic clove, minced
- 1 tablespoon of fresh lemon juice
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Special equipment needed:
- Oven
- Food processor or blender
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Arrange the baguette slices on a baking sheet and brush them with olive oil.
3. Bake the baguette slices for 8-10 minutes or until they are lightly golden brown.
4. In a food processor or blender, combine the Kalamata olives, capers, garlic, lemon juice, and olive oil. Pulse until the mixture becomes a coarse paste.
5. Spread the olive tapenade on top of each baguette slice.
6. Sprinkle the crumbled Rushan cheese on top of the olive tapenade.
7. Season with salt and pepper to taste.
8. Garnish with chopped parsley (optional).
9. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 8-10 minutes
5. Temperature:
375°F
Serving size:
This recipe makes 12 crostini.
Nutritional information:
Calories: 152
Fat: 10g
Saturated Fat: 3g
Cholesterol: 10mg
Sodium: 350mg
Carbohydrates: 12g
Fiber: 1g
Sugar: 1g
Protein: 4g
Substitutions for ingredients:
- You can use any type of cheese that you prefer instead of Rushan cheese.
- If you don't have Kalamata olives, you can use any type of black olives.
- If you don't have capers, you can omit them or use chopped pickles instead.
Variations:
- You can add chopped sun-dried tomatoes to the olive tapenade for a sweeter flavor.
- You can use different types of cheese, such as feta or goat cheese.
- You can add a sprinkle of red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to slice the baguette rounds evenly to ensure even baking.
- You can make the olive tapenade ahead of time and store it in the refrigerator for up to 3 days.
- If you want to make the crostini ahead of time, you can assemble them and store them in the refrigerator for up to 2 hours before baking.
Storage instructions:
Store any leftover crostini in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the crostini, place them on a baking sheet and bake them in a 350°F oven for 5-7 minutes or until they are heated through.
Presentation ideas:
Arrange the crostini on a platter and garnish with fresh parsley or other herbs.
Garnishes:
Fresh parsley, chopped
Pairings:
This crostini pairs well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Mixed greens salad
- Roasted vegetables
- Grilled chicken or fish
Troubleshooting advice:
If the crostini are not crispy enough, you can place them under the broiler for a minute or two to crisp them up.
Food safety advice:
Make sure to store any leftover crostini in the refrigerator and consume them within 2 days.
Food history:
Crostini is a traditional Italian appetizer that consists of toasted bread topped with various toppings, such as cheese, meats, or vegetables.
Flavor profiles:
This crostini has a salty and tangy flavor from the olive tapenade and a creamy and slightly nutty flavor from the Rushan cheese.
Serving suggestions:
Serve this crostini as an appetizer at a dinner party or as a snack for a casual gathering.
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