Rosemary Crostini Croutons Recipes

OLIVE ROSEMARY CROSTINI

Steps:

• Heat 2 cloves garlic in oil over low heat in a small skillet. Char bread slices under hot broiler to brown on both sides. Dab charred bread with garlic oil using a pastry brush. Place reserved oil in a small bowl with chopped olives. Place garlic cloves on a cutting board and pile together with capers, red pepper flakes and rosemary leaves. Finely chop garlic and herb mixture. Combine garlic-herb mixture with olives and oil in a small bowl. To assemble crostini, spread olive tapenade on toasts and enjoy!

WHITE BEANS AND ROSEMARY CROSTINI

Steps:

• Heat a fireplace to medium heat. Adjust the grill racks over the flame and heat a heavy Dutch oven over the rack. Alternatively, heat a medium saucepan over medium heat.
• Once hot, add the oil to the saucepan. Add the pancetta and render some of its fat. Add the rosemary and garlic, and saute until fragrant. Stir in the beans, lemon juice and some salt and pepper. Mash the beans with the back of a wooden spoon. Don't mash them all smooth, you want some texture.
• Toast the baguette slices. Serve the beans on top of the toasted baguette. Drizzle with olive oil if desired.

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.

ROSEMARY GARLIC CROUTONS FROM ST. AUGUSTINE

Steps:

• Trim the crusts from the slices of bread.
• Cut into 1/2 inch (1cm) cubes.
• Keep aside.
• Heat oil in a skillet or frying pan on moderately low flame.
• While the oil is heating, crush the clove of garlic and rosemary, separately, using your mortar and pestle.
• You can also crumble the rosemary between the palms of your hands if you like.
• I personally like to crush it to bring out the flavour to the fullest.
• Now, add the crushed garlic to the moderately hot oil and cook for a minute, stirring continuously until it is golden.
• Remove the garlic.
• Toss in the bread cubes and crushed/crumbled rosemary.
• Cook these awesome croutons, tossing lightly, until they are lightly browned all over.
• Sprinkle with salt to taste.
• Remove from the skillet or pan and transfer onto paper towels to drain.
• Serve over soup (if they last that long!).