bread

crostini (small toasted bread)

servings
Makes about 12

method

I've always thought of crostini as small bruschette but this isn't completely correct, as they are usually made with white bread instead of sourdough. I'm told that in the old days the bread would have been so stale that it would have to be soaked in a little stock or juice to make it chewy and edible again, but don't worry. In this day and age you don't have to do this. In Italy they simply grill a 1cm/½ inch slice of ciabatta, rub it with a cut clove of garlic, drizzle it with oil and season it with salt and pepper. Crostini are a great aperitivo with a drink, especially if you offer a few different toppings. Here are a few of my faves to get you into the spirit of things – each one will make enough to top 12 slices of crostini.

Grill your slices of ciabatta. While they're still hot, rub them gently with the cut side of the garlic and drizzle with good-quality extra virgin olive oil. Now finish with your favorite toppings...

buffalo mozzarella and chilli
mixed herbs
pea and broadbean pureé with pecorino
prosciutto, figs and mint
tomato and olives
greens

• from Jamie's Italy

ingredients

• 1 loaf of ciabatta bread, cut into 1cm/½ inch slices
• 1 large clove of
garlic, peeled and cut in half
• good-quality extra virgin olive oil

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1. by ben on Thu 17 Dec 2009 @ 07:46

dude, you're an inspiration. found myself wanting to get up in the midle of the night to raost veg! decided to wait untill tonight tho :)
take care

merry christmas

2. by ioanna on Sat 07 Jun 2008 @ 18:54

thank you for the updating, italian food is amazing alright, I wish the best for your new achievment!
I'll try your new suggestion, and I'll soon contact you for comments! Keep going!!!!
Ioanna, Athens, Greece

3. by marine99 on Thu 05 Jun 2008 @ 13:45

hi jamie.. i just love ur cooking show.. thumbs up for ur opening Italiano restaurant..

i have learns a lot from ur cooking programs. From baking the cakes, cookies, to preparing the dishes making the spagetti, roasted chicken with lemon,.. ummm it seem so delicious evnthough just wacthing it thru the televison.

Jamie At Home also my another favorite show, other's dying to watch are Naked Chef, Pukka Tukka (err.. is this the right spelling..?? =), Great Escape Italiano.. hmm.. ur show just make my day seem so overwhelming..

Bravo Jamie.. n u also hv a cute kids too.. of course frm the gud mother n a good food too..

Keep it up!

4. by sabine on Wed 04 Jun 2008 @ 19:06

Hi Jamie!
Thanks to your books - I have wonderful dinnerparties, which always work out beautifully! There is a bit of improvisation and substituting for ingredients, as we live in Malawi (Africa) but whatever I try and put on the table - I get oohs and aaahs from my guests, which in turn inspire me to throw yet another Jamie-inspired dinner party. So, thanks for all the fun, great tasting evenings you are bringing us and for the new friends that are flooding our house thanks to that!
Cheers! and keep it going!!!
THANK YOU!!
Sabine - Malawi

5. by Eugenia on Wed 04 Jun 2008 @ 14:58

Hello hello Jamie,

First, I would like to congratulate you for the opening of your own restaurant!

Secondly, I would like to thank you very much the amazing recipes which are easy to be done and very very tasteful.

I and my husband have a dream, the one to have a restaurant. For sure, when this will happen (in maximum 2-3 years) we will inspire from your books that we have at home.

THANKS for being there and inspiring people all around the world!

Kind regards, Eugenia
Bucharest-Romania

6. by Myra on Wed 04 Jun 2008 @ 13:53

Mmmmm yummo Jamie! I love your rustic ways! Cant wait to get my mates around for champers, beers and good times on a lovely sunny winters day! Perth, Western Australia!

7. by NazzyWazzy on Wed 04 Jun 2008 @ 06:58

Hola Jamie! I have tried making the crostinis using different kinda ingredients and guess what!? Its a PERFECT appetizer..Thanks for the recipe!!

8. by Joanne P. on Wed 04 Jun 2008 @ 04:31

Hi Jamie!
A big thank you for all the latest updates in your newsletters. So glad to hear about your new italian restaurant. Am really looking forward to all your new and yummy italian recipes.
Thanks also for teaching me how to make a good carbonara sauce.
Here's wishing you all the best in the new restaurant and with all your tv shows. Keep up the good & healthy cooking!

9. by yatot on Tue 03 Jun 2008 @ 01:50

dear jamie,
you are the very reason i introduced italian cooking in my home (that is in Asia! hehe). and i was quite young when i started out with those recipes of yours. earlier, it was hard to find the ingredients for the recipes in my area and not to mention mucho expensive when i came across them in big malls.
so, it was substitute substitute for me .. i learned a lot from ur programs and ur passion actually propels me to learn and appreciate more of food.
i am sorry that british love their fast food and you are making great effort to turn it around. i wish u best of luck and a great year ahead! congratulations on your new restaurant~

10. by alp alp on Sun 01 Jun 2008 @ 01:07

hi again Jamie.I wrote it wrong I guess I wanted to say its interesting that I didnt hear about you before...

11. by alp alp on Sun 01 Jun 2008 @ 01:04

Hello Jamie its very interesting that I didnt hear you.I love making food.andI already start a new job in a hotel but instead of food they always let me wash the dishes and the rest.because of that I start dont like to be cook.but when I see you I wanna be cook again.thank you ...

12. by Luckgirl (member) on Sat 31 May 2008 @ 08:57

For crostini tuscany bread is very good too.

13. by Acey on Fri 30 May 2008 @ 12:01

Perfetto! Looks really wonderful, great food, great photo, good one David and Jamie!

14. by Christel on Thu 29 May 2008 @ 22:06

Wow that picture is delightful. I look forward to making this one when I have some guests over for some summer beers.
Keep up the great combinations Jamie! Thanks!

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