The Ciabatta Crostini Recipe Don't waste day-old ciabatta; slice it and bake the slices to make crostini, which will keep for days and can be used for snacks, canapés, or croutons.
Ingredients:
1 loaf day-old ciabatta bread, olive oil
For the toppings:
1⁄2 cup arugula pesto, or 4oz (100g) roasted red
peppers, sliced and mixed with chopped basil,
or 1⁄2 cup black olive tapenade topped with
4oz (100g) goat cheese
Method:
1 Preheat the oven to 425°F (220°C). Slice the ciabatta into 1⁄2in (1cm) slices. Brush the tops with olive oil.
2 Bake them on the top rack for 10 minutes, turning them after 5 minutes. Remove from the oven and cool on a wire rack.
3 Once cooled, top with any of the three suggested toppings, just before serving. If using the tapenade and goat cheese topping, briefly grill before serving.
PREPARE AHEAD:
The baked, unadorned crostini will keep in an airtight container for 3 days. Add the topping just before serving.
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| Ciabatta Crostini |
