Tag: Crostoni

Crostoni with lard and chestnuts – Italian Cuisine

Prepare the ingredients: cut the bread, wash and dry the rosemary, cut the lard into strips, coarsely chop the chestnuts.

Arrange the lard on the bread, place on a baking sheet and cook for 10 minutes in a preheated convection oven at 200 ° C.

Add the chestnuts and rosemary, then a few drops of honey.

The crostoni with lard and chestnuts are ready, serve them immediately.

Crostoni with pumpkin and bacon – Italian Cuisine

First of all, wash the pumpkin, peel it, cut it into thin slices and cook in a non-stick pan with garlic, oil, rosemary, salt and pepper, for 5-10 minutes (it must be cooked, without coming apart).

Meanwhile, brown the bacon in a non-stick pan (without oil) and cut the cheese into strips.
Also prepare the slices of bread.

Assemble the croutons: cut the slices of bread in half and stuff them with pumpkin, bacon and cheese, then place them on a baking sheet lined with parchment paper and cook them for 3-5 minutes in a preheated ventilated oven with the grill on.

The croutons with pumpkin and bacon are ready, serve hot or lukewarm.

Crostoni recipe with "sapling" courgettes and mackerel in oil – Italian Cuisine

Ingredients

50 g pitted olives
lemon
30 g desalted capers
4 dried cherry tomatoes
3 courgettes
extra virgin olive oil
6 slices of homemade bread
30 g mackerel in oil
mint

Duration: 30 min

Level: Easy

Dose: 6 people

To prepare croutons with "sapling" courgettes and mackerel in oil, chopped 50 g of pitted olives, 1/2 lemon zest, 30 g of desalted capers and 4 dried cherry tomatoes.
Heat the grid. Cut 3-4 courgettes not too large into oblique slices about 5 mm thick, collect them in a bowl and season with 3 tablespoons of oil. Then place the slices on the hot grill and cook them for about 2-3 minutes per side.
Take away zucchini and roast 6 slices of bread on the plate.
season the croutons with courgettes, the beaten with olives, 30 g of mackerel in oil each and mint leaves.