Crostini Alla Romana Recipes

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GIADA'S CROSTINI ALLA ROMANA



Giada's Crostini Alla Romana image

A recipe from Giada de Laurentis as shown on her tv show "Everyday Italian" She used sage on her show, but I prefer basil.

Provided by ABAcalvarywife

Categories     Cheese

Time 20m

Yield 12 pieces, 4-6 serving(s)

Number Of Ingredients 6

12 slices ciabatta, 1/2 inch thick slices
12 slices thinly sliced prosciutto (about 6 ounces)
1 lb fresh mozzarella cheese, cut into thin slices
6 basil leaves (fresh and roughly minced)
1 pinch salt
1 pinch fresh ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the slices of ciabatta on a parchment lined baking sheet.
  • Bake until crisp and golden around the edges, about 8 minutes.
  • Remove the bread from the oven.
  • Place the prosciutto slices and mozzarella on the crostini toast and return to the oven to melt the cheese, about 8 more minutes.
  • Remove the baking sheet from the oven.
  • Transfer the crostini to a serving plate.
  • Sprinkle fresh basil over and serve immediatley.

BACCALA ALLA ROMANA



Baccala alla Romana image

Provided by Food Network

Number Of Ingredients 10

1 1/2 pounds salt cod
2 tablespoons raisins
2 tablespoons pine nuts
3 tablespoons plus 1 tablespoon olive oil
1 large onion diced
2 garlic cloves crushed
1 dried chili pepper
18 ounces ripe tomatoes chopped, peeled, and seeded
Juice of 1 orange
Fresh ground pepper, to taste

Steps:

  • Be sure to soak the fish for 2 days in fresh water. Change water every 5 hours. Begin by soaking the raisins in tepid water and toasting the pine nuts until golden. Cut the fish into 2 large fillets. Place a large pan over a medium flame, add the olive oil and cook fish until it begins to brown. At this point add the onion, garlic, and chili. When tender add the chopped tomatoes and cook about 10 minutes. Gently remove the fish and add the raisins, pine nuts, and a squeeze of fresh orange juice to the tomatoes. Serve the fish with ample sauce while hot.;

RENAISSANCE CROSTINI



Renaissance Crostini image

Provided by Food Network

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 11

1/2 cup raisins
3/4 cup apple vinegar or white wine
1 cup water
1/2 cup pine nuts
4 ounces unsalted butter
1/2 cup sugar
1/4 cup all-purpose flour
3 1/2 ounces prosciutto, or smoked ham or bacon, diced
Freshly ground black pepper
10 slices Italian bread (1/2-inch thick)
Olive oil, for brushing bread

Steps:

  • Preheat the oven to 350 degrees F.
  • In a small bowl combine the raisins, vinegar and 1 cup of water. Let stand at least 10 minutes. Strain the liquid into a bowl and reserve the raisins for garnish.
  • Add the pine nuts, the butter and the sugar to a medium saucepan over low heat. Stir until the sugar is melted but not caramelized, about 4 to 5 minutes. Slowly pour in half of the vinegar and water mixture, then the flour, stirring constantly, until the mixture becomes dense. Discard the remaining vinegar and water mixture. Add the prosciutto, sprinkle with a little bit of black pepper and remove from the heat.
  • Coat the bread slices with oil and arrange them on a sheet pan. Bake in the oven until lightly toasted, about 3 minutes. Spread the prosciutto mixture on the crostini and arrange on a serving platter. Garnish with the reserved raisins and serve.

CROSTINI ALLA NORMA



Crostini alla Norma image

The classic Sicilian pasta sauce of eggplant and tomato makes a hearty topping for summery crostini. Traditionally, the alla norma method involves frying eggplant, but this recipe calls for roasting it, which saves time and requires much less oil. The eggplant and tomato mixture can be made up to two days in advance, which makes this a great dish for entertaining, since it benefits from some extra time for flavors to develop. For an even quicker appetizer, serve in a bowl with toasted baguette slices on the side.

Provided by Lidey Heuck

Categories     brunch, dinner, lunch, dips and spreads, vegetables, appetizer, side dish

Time 50m

Yield About 3 cups (about 36 crostini)

Number Of Ingredients 13

1 large baguette (about 18 inches), cut into 1/2-inch-thick slices
5 tablespoons olive oil, plus more for brushing
1 1/2 pounds eggplant (about 1 large), cut into 1/2-inch cubes
1 1/2 teaspoons kosher salt, plus more to taste
1 teaspoon black pepper, plus more to taste
1 medium yellow onion, chopped
2 garlic cloves, minced (about 2 teaspoons)
1 teaspoon dried oregano
1/4 teaspoon red-pepper flakes
1 1/2 pounds medium tomatoes (about 4), cored, seeded and cut into 1/2-inch pieces
1 1/4 cups thinly sliced fresh basil
2 teaspoons red wine vinegar
3/4 cup shaved or grated ricotta salata cheese (about 2 ounces), for serving

Steps:

  • Heat the oven to 400 degrees. Arrange the baguette slices on a sheet pan, brush the tops with olive oil, then bake until lightly toasted, 5 to 10 minutes. Transfer to a board or platter and set aside.
  • Add the eggplant, 3 tablespoons olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper to the sheet pan. Toss well and roast, tossing occasionally, until very tender, 20 to 25 minutes.
  • When the eggplant is done, in a large (12-inch) skillet, heat 2 tablespoons olive oil over medium-low. Add the onion and cook, tossing occasionally, until the onions are translucent, 6 to 8 minutes. Add the garlic, oregano, red-pepper flakes, 1 teaspoon salt and 1/2 teaspoon pepper and cook just until the garlic is fragrant, about 1 minute.
  • Add the cooked eggplant, tomatoes, 1/4 cup basil and the red wine vinegar, and continue to cook over medium-low heat, stirring occasionally, until the tomatoes have completely fallen apart and the mixture has thickened, about 15 minutes. Season to taste with salt and pepper.
  • Spoon the mixture onto the baguette slices, top with the remaining basil and the ricotta salata, and serve warm or at room temperature.

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