Best Crostini Alla Norma Recipes

Giada's Crostini Alla Romana image

Provided by ABAcalvarywife

Categories Cheese

Time 20m

Yield 12 pieces, 4-6 serving(s)

Number Of Ingredients 6

12 slices ciabatta, 1/2 inch thick slices
12 slices thinly sliced prosciutto (about 6 ounces)
1 lb fresh mozzarella cheese, cut into thin slices
6 basil leaves (fresh and roughly minced)
1 pinch salt
1 pinch fresh ground black pepper

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.

Crostini Alla Romana image

Provided by Giada De Laurentiis

Categories appetizer

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 7

12 1/2-inch thick slices ciabatta bread
12 slices thinly sliced prosciutto (about 6 ounces)
1 pound fresh mozzarella, cut into thin slices
3 tablespoons butter
6 sage leaves
Pinch salt
Pinch freshly ground black pepper

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.

Simple Crostini image

Provided by Martha Stewart

Time 30m

Yield Makes 60

Number Of Ingredients 10

1 baguette (8 to 10 ounces), sliced 1/4 inch thick (about 60 slices)
3/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
White-Bean and Caper Crostini
Tomato-Basil Crostini
Artichoke-Dill Crostini
Salami-Ricotta Crostini
Pesto-Bocconcini Crostini
Goat Cheese and Sun-Dried Tomatoes Crostini
Goat Cheese and Sun-Dried Tomatoes Crostini

Steps:

Preheat oven to 350 degrees. Arrange baguette slices on two large rimmed baking sheets; brush both sides with oil, and season with salt and pepper.
Bake, rotating sheets halfway through, until golden, 15 to 20 minutes (if undersides are not browning, turn crostini over once during baking). Let cool on baking sheets. Top crostini with desired toppings, and serve.

Nutrition Facts : Calories 36 g, Fat 3 g, Protein 1 g

Crostini alla Norma image

Provided by Lidey Heuck

Time 50m

Yield About 3 cups (about 36 crostini)

Number Of Ingredients 13

1 large baguette (about 18 inches), cut into 1/2-inch-thick slices
5 tablespoons olive oil, plus more for brushing
1 1/2 pounds eggplant (about 1 large), cut into 1/2-inch cubes
1 1/2 teaspoons kosher salt, plus more to taste
1 teaspoon black pepper, plus more to taste
1 medium yellow onion, chopped
2 garlic cloves, minced (about 2 teaspoons)
1 teaspoon dried oregano
1/4 teaspoon red-pepper flakes
1 1/2 pounds medium tomatoes (about 4), cored, seeded and cut into 1/2-inch pieces
1 1/4 cups thinly sliced fresh basil
2 teaspoons red wine vinegar
3/4 cup shaved or grated ricotta salata cheese (about 2 ounces), for serving

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.