Best Italian Toasties Recipes
SIMPLE CROSTINI
Crostini are perfect spooned high with your pick of toppings.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 30m
Yield Makes 60
Number Of Ingredients 10
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
ITALIAN GARLIC TOAST
"EVERY Italian meal must have its garlic bread, and this recipe is not only delicious but also attractive. It's rich which cheese and butter and colorful with paprika. Auntie Ann always waited until we were all seated before bringing out her garlic bread, warm from the oven."
Provided by Taste of Home
Time 10m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Split bread lengthwise; place, cut side up, on a large baking sheet. In a small bowl, combine butter, cheese, garlic and oregano; brush onto cut surfaces of bread. Sprinkle with paprika., Broil 4 in. from the heat for 2-3 minutes or until lightly toasted. Serve warm.
Nutrition Facts : Fat 12 g fat (7 g saturated fat), Cholesterol 28 mg cholesterol, Sodium 549 mg sodium, Carbohydrate 36 g carbohydrate, Fiber 2 g fiber, Protein 7 g protein.
ITALIAN "STUFFED" TOAST (TOAST FARCITO)
The first time I went to a bar with friends in Italy, I was very curious when they offered me 'toast' as pub grub. When this panino showed up I understood that Italian toast and American toast is NOT the same thing. Cooked ham, fontina cheese, and giardiniera make up this hot panino that goes well with your favorite Italian beer.
Provided by Buckwheat Queen
Categories World Cuisine Recipes European Italian
Time 13m
Yield 2
Number Of Ingredients 5
Steps:
- Heat a panino press according to the manufacturer's instructions.
- Place 1 slice prosciutto and 1 slice fontina cheese onto a slice of bread; repeat with remaining prosciutto, fontina cheese, and slice of bread. Add 1/2 of the giardiniera on top of each cheese layer and top sandwiches with remaining bread slices, creating 2 sandwiches.
- Cook each panino in the press until the cheese has melted and the bread has toasted, about 3 minutes. Serve with hot pickled peppers on the side.
Nutrition Facts : Calories 310 calories, Carbohydrate 29 g, Cholesterol 45.5 mg, Fat 15.1 g, Fiber 1.9 g, Protein 14.2 g, SaturatedFat 7.6 g, Sodium 887.5 mg, Sugar 4.6 g
ITALIAN FRUIT TOAST
Provided by Giada De Laurentiis
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Brush the ciabatta slices on both sides with olive oil, then sprinkle both sides evenly with 1/4 cup of the sugar, gently rubbing it in.
- Heat a large skillet over medium heat. Place the sugared bread in the skillet and cook until golden brown and caramelized on both sides, 2 minutes per side. Remove to a wire rack to cool briefly.
- In a medium bowl, mix together the ricotta, vanilla and the remaining 1 tablespoon sugar with a rubber spatula. Divide the mixture among the toasts and spread evenly. Top with berries, drizzle with honey and sprinkle with flaky sea salt.
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