Sicilian Crostini With Thirteen Ingredients Recipes

BRUSHED CROSTINI

Brushed Crostini image

Provided by Kardea Brown

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 4

Ingredients

1 baguette, sliced into 1/4-inch rounds
1/2 cup olive oil
1 tablespoon chopped fresh parsley
3 cloves garlic, grated or minced

Steps:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Place the baguette slices on the prepared baking sheet. Mix the oil, parsley and garlic together in a bowl. Brush the garlic oil on both sides of the baguette. Bake until golden brown and crispy, 15 to 20 minutes.

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

Ingredients

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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