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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Crispy Crostini to make your cheese tray very special

March 16th, 2014 · No Comments · Brunch, Christmas, Cooking Classes, Cuvee at The Greenporter Hotel, Dinner, Easter, Entertaining, Fall Recipes, Gardening, Greenport, Hanukkah, Holiday, Italian, Kosher, Long Island Wine, Lunch, New Year's, New York City, North Fork, Passover, Preserves, Side Dishes, Snack, Soups & Bisques, The baking corner, the baking corner, Tips, Vegetarian, Wine, Winter Recipes

For any of you who bake bread, you know how much time goes into it. This is why leftover baguettes or sourdough from last night’s dinner should never be thrown away. This leftover bread can be made into the most delicious additions to your next meal in the form of golden croutons or crostini for the enjoyment of your family or guests.

These are a perfect topping to a Caesar salad or adornment for a cheese plate and bowls of soup and in the event they are not devoured that night, you can plop them in the food processor on the pulse function for homemade bread crumbs for meatballs.

1/2 baguette (makes one cookie sheet of crostini which is about 20 pieces)

Add one teaspoon of chopped herbs to 1/5 cup of cold pressed olive oil and allow to infuse in a bowl for at least an hour. You will need a pastry brush.

Slice a day old baguette into very thin slices using a serrated knife or commercial bread knife.

Lay slices on a cookie sheet and brush the bread with the herb and oil mixture.

Sprinkle the tops of you slices with Parmesan cheese and a dash of sea salt.

Baked at 500 degrees for 5 to 7 minutes and remove from the oven immediately.

Allow to cool on cookie sheet until crunchy and serve in a basket next to your cheese tray.

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