CREOLE CROSTINI
Provided by Food Network
Categories appetizer
Time 20m
Yield about 25 crostini
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F. Place the baguette slices on a baking sheet.
- Combine the olive oil and Creole seasoning in a small bowl. Brush the mixture over the baguette slices. Transfer to the oven and toast until the bread is golden brown but still chewy in the center, 7 to 8 minutes.
CROSTINI
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 22m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F.
- Brush the bread on both sides with the olive oil and season lightly with salt and pepper. Arrange on a baking sheet and bake until crusty and brown, about 10 to 12 minutes. Turn once about halfway through cooking, and dust with Parmesan, if using. Serve hot, warm, or room temperature.
BRUSHED CROSTINI
Provided by Kardea Brown
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Place the baguette slices on the prepared baking sheet. Mix the oil, parsley and garlic together in a bowl. Brush the garlic oil on both sides of the baguette. Bake until golden brown and crispy, 15 to 20 minutes.
LARDO CROSTINI
Tuscan farmers actually work this spread into a paste working it by hand or the side of the knife until it has reached the consistency of a paste.
Provided by Food Network
Categories appetizer
Time 15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Chop the lard very finely using a very sharp knife. Add the sage, rosemary and zest and season with salt and pepper. Mix well with the back of your knife or your hands. Alternatively, transfer the lard paste into a bowl and combine with a spoon.
- Serve on slices of unsalted Tuscan bread.
SICILIAN BUCATINI WITH SARDINES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 1/4 cups cooking water, then drain. Reserve the pot.
- Meanwhile, put the raisins in a small bowl and add hot tap water to just cover; set aside. Mix 2 teaspoons olive oil with the breadcrumbs and 1/2 teaspoon fennel seeds; toast in a large skillet over medium heat, stirring, until golden, about 3 minutes. Transfer to a bowl and season with salt and pepper.
- Wipe out the pasta pot and heat the remaining 1/4 cup olive oil over medium-high heat. Add the onion and fennel bulb and cook, stirring occasionally, until the fennel is tender and golden, about 8 minutes. Add the pine nuts, turmeric and remaining 1 teaspoon fennel seeds and cook, stirring, until the oil is golden and the nuts and spices are toasted, 1 to 2 minutes. Stir in the raisins and soaking water and 1/2 cup of the reserved cooking water; remove from the heat.
- Add the pasta, sardines and fennel fronds to the pot. Return to medium-high heat and cook, stirring, until coated, adding the remaining cooking water as needed to loosen. Season with salt and pepper. Divide among bowls, drizzle with olive oil and top with the toasted breadcrumbs.
Nutrition Facts : Calories 680, Fat 31 grams, SaturatedFat 4 grams, Cholesterol 16 milligrams, Sodium 277 milligrams, Carbohydrate 83 grams, Fiber 6 grams, Protein 20 grams, Sugar 13 grams
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