THE toast they are an appetizer that is hard to resist. Crunchy, small and delicious are ideal as a snack, appetizer, aperitif and accompaniment to soups and salads. The choice of ingredients to make them is vast and you can choose to prepare them on small square and thin slices of bread (this type is particularly suitable if accompanied by spreadable cheeses, mousses and solid seasonings) or to arrange the ingredients on large slices of bread perfect for cherry tomatoes, vegetables and juicy preparations.
First of all it is necessary choose the right bread and roast it to perfection in the oven, on the griddle or possibly on the grill, if you are preparing a barbecue. The more the dressing chosen for the preparation is rich in liquids, the more it will be possible to toast the bread, whereas if the ingredients that will season the crouton are denser, care must be taken not to excessively dry the bread or the final result will be dry.
Here are some ideas to fill the table with joy, taste and simplicity. Crostini and toasted bruschetta with recipes: bream on bruschetta with shellfish sauce, bruschetta al thyme and lemon with scampi, bruschetta with herb and octopus pesto, bread bruschetta with herbs and marinated carpaccio, Bruschetta hot with mozzarella, bruschetta with tomato and mozzarella, croutons with two codfish and green tomato paté, crouton with egg and tomato, aubergines on basil croutons, by fish and chicory, of pâté and mixed salad, "fanciful" crostini, tuna mousse and spring onions with croutons with olives, with liver foam, with cheese cream, of sea with tuna and bottarga, of clams, with salmon stuffed eggs, with ’Nduja, radishes and soncino, is to the provatura and anchovies.
All the "crostini"
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