Italian Crostini or Bruschetta (or as they say in Tuscany fettunta, meaning “oiled slice”) are favourite antipasti for a summer days. The Crostini, which means little toasts, are the smaller of the two and are often used as a snack rather than a starter. This is a great opportunity to use some of the favorite Italian Culinary herbs where they can be combined easily end effectively. Fresh herbs will make the dish significantly more appealing than dried.
We often think of Crostini as small Bruschette but this isn’t completely correct, as they are usually made with white bread instead of sourdough.
Nevertheless the recipes for the two are the same and usually start by rubbing with garlic and drizzling olive oil. Then you can do whatever inspires you ranging from Squashed Cannellini Beans with Garlic, Buffalo Mozzarella and Chili to Prosciutto, Figs, and Mint.
I have given a very simple but delicious recipe below.
Crostini with tomato, parsley, tarragon and mint
½ tbsp tarragon, chopped
Mint leaves, chopped
3 tbsp flat leaf parsley, chopped
1 tbsp capers, chopped
1 hard boiled egg, chopped
2 tomatoes, chopped
70ml (2.5oz) olive oil
1 clove of garlic, peeled.
Salt and freshly ground black pepper
4 slices of Italian rustic bread.
Place all the herbs with the egg and capers in a bowl
Add 1 tbsp of the oil and some salt
Mix everything together well.
Place the tomatoes in a separate bowl
add the pepper and 1tbsp of the oil
Place both bowls in the refrigerator to chill for an hour.
Toast the bread then rub with the garlic and drizzle with the rest of the oil.
Remove the two bowls from the refrigerator
Spread first the egg mix and then the tomato mix over the toasted slices of bread and serve. Find out more info click milkprocon.org
Want to read more article : Typical Ingredients Used in Italian Food