GIADA'S CROSTINI ALLA ROMANA
A recipe from Giada de Laurentis as shown on her tv show "Everyday Italian" She used sage on her show, but I prefer basil.
Provided by ABAcalvarywife
Categories Cheese
Time 20m
Yield 12 pieces, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F.
- Place the slices of ciabatta on a parchment lined baking sheet.
- Bake until crisp and golden around the edges, about 8 minutes.
- Remove the bread from the oven.
- Place the prosciutto slices and mozzarella on the crostini toast and return to the oven to melt the cheese, about 8 more minutes.
- Remove the baking sheet from the oven.
- Transfer the crostini to a serving plate.
- Sprinkle fresh basil over and serve immediatley.
BACCALA ALLA ROMANA
Provided by Food Network
Number Of Ingredients 10
Steps:
- Be sure to soak the fish for 2 days in fresh water. Change water every 5 hours. Begin by soaking the raisins in tepid water and toasting the pine nuts until golden. Cut the fish into 2 large fillets. Place a large pan over a medium flame, add the olive oil and cook fish until it begins to brown. At this point add the onion, garlic, and chili. When tender add the chopped tomatoes and cook about 10 minutes. Gently remove the fish and add the raisins, pine nuts, and a squeeze of fresh orange juice to the tomatoes. Serve the fish with ample sauce while hot.;
CROSTINI ALLA NORMA
The classic Sicilian pasta sauce of eggplant and tomato makes a hearty topping for summery crostini. Traditionally, the alla norma method involves frying eggplant, but this recipe calls for roasting it, which saves time and requires much less oil. The eggplant and tomato mixture can be made up to two days in advance, which makes this a great dish for entertaining, since it benefits from some extra time for flavors to develop. For an even quicker appetizer, serve in a bowl with toasted baguette slices on the side.
Provided by Lidey Heuck
Categories brunch, dinner, lunch, dips and spreads, vegetables, appetizer, side dish
Time 50m
Yield About 3 cups (about 36 crostini)
Number Of Ingredients 13
Steps:
- Heat the oven to 400 degrees. Arrange the baguette slices on a sheet pan, brush the tops with olive oil, then bake until lightly toasted, 5 to 10 minutes. Transfer to a board or platter and set aside.
- Add the eggplant, 3 tablespoons olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper to the sheet pan. Toss well and roast, tossing occasionally, until very tender, 20 to 25 minutes.
- When the eggplant is done, in a large (12-inch) skillet, heat 2 tablespoons olive oil over medium-low. Add the onion and cook, tossing occasionally, until the onions are translucent, 6 to 8 minutes. Add the garlic, oregano, red-pepper flakes, 1 teaspoon salt and 1/2 teaspoon pepper and cook just until the garlic is fragrant, about 1 minute.
- Add the cooked eggplant, tomatoes, 1/4 cup basil and the red wine vinegar, and continue to cook over medium-low heat, stirring occasionally, until the tomatoes have completely fallen apart and the mixture has thickened, about 15 minutes. Season to taste with salt and pepper.
- Spoon the mixture onto the baguette slices, top with the remaining basil and the ricotta salata, and serve warm or at room temperature.
CROSTINI ALLA ROMANA
Yield 4-6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F. Place the slices of ciabatta on a parchment lined baking sheet. Bake until crisp and golden around the edges, about 8 minutes. Remove the bread from the oven. Place the prosciutto slices and mozzarella on the crostini toast and return to the oven to melt the cheese, about 8 more minutes. Meanwhile combine the butter and the sage leaves in a small saucepan over medium heat. Cook until the butter is melted and starting to brown in spots and the sage leaves are crisp, about 5 minutes. Add the salt and pepper. Remove the baking sheet from the oven. Transfer the crostini to a serving plate. Drizzle the crostini with the sage butter and serve immediately.
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