Crostini Of Citrus Clams Recipes

CLAMS CASINO CROSTINI

Steps:

• Place clams in 1 layer on a baking dish, and refrigerate. Preheat oven to 400 degrees, and place rack in middle position. Place bread on a baking sheet, drizzle with oil, and sprinkle with salt. Bake until toasted, about 5 minutes. Remove, and let cool. Turn oven to broil.
• Place butter in a small bowl, and mix until very smooth. Stir in shallots, garlic, oregano, parsley, and 1/8 teaspoon pepper until incorporated. Spoon 1 teaspoon butter mixture on top of each clam, spreading to cover, and top with a few pieces of bacon.
• Broil until clams are cooked and bacon is crisp, about 6 minutes. Transfer 1 clam and some juice to each toast. Broil 1 minute more; serve immediately.

SIMPLE CROSTINI

Steps:

• Preheat oven to 350 degrees. Arrange baguette slices on two large rimmed baking sheets; brush both sides with oil, and season with salt and pepper.
• Bake, rotating sheets halfway through, until golden, 15 to 20 minutes (if undersides are not browning, turn crostini over once during baking). Let cool on baking sheets. Top crostini with desired toppings, and serve.

CROSTINI D'EMILY

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Slice the baguette crosswise into 1/4 inch thick slices
• In a small bowl, stir together the butter, olive oil, and chopped garlic. Spread the butter mixture onto each slice of the bread. Place the slices onto a cookie sheet buttered side up.
• Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes, or until lightly toasted, and hard.

CROSTINI OF CITRUS CLAMS

Steps:

• Heat the olive, sesame and chilli oils in a large saucepan.
• Add the shallots, garlic, half the cilantro, half the ginger and half the chilli and cook over a medium heat until the shallots have softened without colouring.
• Add the wine and the bay leaves and increase the heat. Bring to the boil and add the clams.
• Cover the pan and cook over a brisk heat, shaking the pan from time to time, for between 3 - 5 minutes or until the clams have opened.
• Remove opened clams and set aside. Return unopened clams to the heat and cook for a further 2 minutes. Discard any that fail to open.
• Strain the cooking juices into another saucepan and boil the juices until they have reduced to about 4 tablespoons. Set aside to cool.
• Meanwhile pre-heat oven to 350°F
• Lightly oil the baguette slices on both sides with the olive oil and place in the oven on a baking sheet. Bake until golden and brittle, around 15 minutes. Set aside to cool.
• While the bread slices are baking remove the cooked clams from their shells, discarding the shells.
• Chop the clam flesh into small pieces and combine with the remaining cilantro, ginger and chilli.
• Mix with the orange, lemon and lime rinds, the lime juice, scallion and mint.
• Season to taste with salt and freshly ground pepper.
• Mix in the cooled cooking juices. Cover and refrigerate until ready to serve.
• Arrange the clam mixture on the baguette slices and serve with arugula salad.