Trio Of Crostini : Warm Tuscan Beans with Escarole, Slow Roasted Tomato, Basil and Fresh Mozzarella and Peach, Prosciutto and Ricotta with Honey

1 Jul

Why choose one crostini topping when you can have 3??

Teacher note: Brushcetta =  Italian”bruscare” = “to roast over coals” . Brushetta is usually large slices of grilled bread that is rubbed with garlic and olive oil. Sometimes there are toppings, often tomatoes and basil – but not always!Crostini= “little toasts”. Crostini are thinner, smaller slices of toasted bread that are topped with various items.

Trio Of Crostini :Warm Tuscan Beans with Escarole, Slow Roasted Tomato, Basil and Fresh Mozzarella and Peach, Prosciutto and Ricotta with Honey

Warm Tuscan Beans with Escarole  www.lessonsinfood.wordpress.com original recipe

  • 1 baguette sliced in 20 pieces and toasted
  • 4 garlic cloves, sliced thick
  • 4-6 TBL olive oil
  • 1 TBL tomato paste
  • 2 cups escarole, washed and chopped
  • 4 canned plum tomatoes, broken up into strips by hand
  • 1/4 cup chicken broth
  • 1 16oz can cannelini beans, rinsed
  • grated pecorino romano cheese
  • salt and freshly ground black pepper

Heat olive oil in a heavy bottom saucepan and add garlic. Cook on medium low until golden brown and softened. Do not let burn. Add tomato paste and escarole and cook until wilted. Add in beans, tomatoes and chicken broth. Season with salt and pepper. Cook over medium heat for 15 minutes until mixture becomes dry. Remove from heat and add more olive oil for moisture. Season with grated pecorino romano to taste. Serve on top of toasted bread. Makes 20 crostini.

Slow Roasted Tomato, Basil and Fresh Mozzarella www.lessonsinfood.wordpress.com original recipe

  • 1 baguette sliced in 20 pieces and toasted
  • 10 plum tomatoes, sliced lengthwise
  • 1/4 cup balsamic glaze
  • 3 TBL olive oil
  • salt and freshly ground pepper
  • 1 large ball of fresh mozzarella
  • 1/2 bunch of fresh basil

Pre-heat oven to 25o degrees. Toss tomatoes, balsamic glaze, olive oil, salt and pepper in a bowl and then place on a sheet tray. Roast for 2 hours until slightly dehydrated. Place each tomato half with a piece of mozzarella and a leaf of basil on top of toasted bread. Makes 20 crostini.

Peach, Prosciutto and Ricotta with Honey  www.lessonsinfood.wordpress.com original recipe

  • 1 baguette sliced in 20 pieces and toasted
  • 1  cup ricotta cheese, preferably fresh
  • 3 ripe peaches or nectarines, preferably organic
  • 2-3 TBL honey
  • 1/4 pound of thinly sliced prosciutto
  • salt and freshly ground pepper

Slice peaches into about 8 pieces. Top each piece of toast with a large spoonful of ricotta and then a slice of proscuitto and peach. Drizzle with honey. Sprinkle with salt and pepper. Makes about 20-24 crostini.

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