Jamie Oliver

Crostini (small toasted bread)

Base recipe made with ciabatta

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Crostini (small toasted bread)

Cooks In5 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    69
    3%
  • Fat
    2.1g
    3%
  • Saturates
    0.2g
    1%
  • Protein
    2.4g
    5%
  • Carbs
    10.1g
    4%
  • Sugar
    0.5g
    1%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Jamie's Italy
Recipe From

Jamie's Italy

Nutrition per serving
  • Calories
    69
    3%
  • Fat
    2.1g
    3%
  • Saturates
    0.2g
    1%
  • Protein
    2.4g
    5%
  • Carbs
    10.1g
    4%
  • Sugar
    0.5g
    1%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 1 loaf ciabatta bread , cut into 1cm slices
  • 1 large clove garlic , peeled and cut in half
  • good-quality extra virgin olive oil
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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 favourite toppings...

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

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