BUILD YOUR OWN CROSTINI BOARD
STRATEGY: I like to arrange the
base, spread, toppings and garnish into sections in an assembly line fashion so it’s easy for guests to instinctively know how to prepare their crostini. Also, I like to assemble a few and place them in the spread beforehand, as it helps get people’s ideas flowing and gives them a few combination suggestions to start with. If you need to size this board for a group other than 20, keep in mind that most guests will eat around six crostini throughout the night, and for each crostini you’ll want to have 1½ tablespoons of spread, 2 or 3 toppings, and 1 teaspoon of garnish.
Quick Crostini MAKES ABOUT 50 PIECES
1 cup crushed pistachios 1/4 cup balsamic glaze 1/4 cup olive oil 1/4 cup honey
1. Place all the ingredients into individual bowls and/or small plates. Place the plates and utensils on the side of the table you want guests to start on. Next to those, place the base pieces followed by spreads, toppings and garnishes. Add a serving spoon or fork into each bowl and serve.
Use this recipe if you’d like to make your own crostini. Make sure you cut the baguette into ½-inch thick slices, as thinner slices may get soggy and not hold toppings well and thicker slices will be more difficult to bite into. Also, use good-quality bread when making these, as the ingredients are so simple that the texture and flavor of the bread are essential.
DRINK PAIRING: Serve with a red
wine spritzer. It’s fancy enough for a cocktail party but light enough for a small get-together. To make, mix two parts dry red wine (such as a Merlot or Shiraz) with one part sparkling water and serve with a slice of orange. WYATT’S MEATY SUGGESTION:
In keeping with the Italian ori-
gins of crostini, turn to capocollo 1 baguette or coppa. These Italian cured 1/2 cup olive oil meats boast a little more brawn 1 teaspoon fine sea salt than prosciutto and a little more 1/2 teaspoon freshly ground black pepper elegance than salami. raw garlic clove or peel of 1 fresh organic lemon (optional) 1. Preheat the oven to 350°F. 2. Cut the baguette into 1/2-inch thick slices and transfer into a single layer on two large baking sheets. Brush both sides of the baguette slices with olive oil and sprinkle with salt and pepper. Bake for 15 minutes, or until golden brown, flipping the crostini halfway through and rotating the trays. When the crostini come out of the oven, rub with halved garlic or lemon peel for a subtle flavor, if desired. Let cool before serving. 3. Store at room temperature in an airtight container or bag for up to 1 week.
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