Crostini - Cold Appetizer for a Crowd
cold appetizers for a crowd: 
 
i usually grill some meat and slice it thin, roll it up, and refrigerate 
way 
ahead. some meats you can use are: flank steak, pork loin, ham, and you 
can always buy and cut smoked fish. 
 
i use flavored olive oil for dipping, have several kinds of mustard out, 
some small breads or fancy crackers, for open face sandwiches. oils and 
mustard are safe left out and don't contain mayonnaise. stuffed mushrooms 
with sun-dried tomatoes and cheese. 
 
 
crostini 
 
  is a wonderful addition)
1-1/2 lb.  ripe tomatoes
1 small  bunch of fresh basil
4   garlic cloves
  salt & pepper
1/4 cup  extra-virgin olive oil
4   canned anchovy fillets
1 cup  greek or italian-style olives
1 small  loaf of italian peasant-style bread:
 
topping: blanche and peel skins off tomatoes; cut tomatoes crosswise in 
half and squeeze out seeds; chop coarsely. save 8 sprigs of basil for 
garnish and chop coarsely. peel and finely chop garlic combine tomatoes, 
garlic and bail in a bowl. add a little salt and pepper with the olive 
oil. stir to mix, cover and let stand at room temperature for 30-60 
minutes. meantime, gather anchovy fillets together and chop them crosswise 
(or chop anchovies in food processor - and olives too, careful not to 
overprocess them). stir the olives and anchovies into tomatoes. taste for 
seasoning and adjust. 
 
crostini: heat oven to 400 degrees f. cut bread into eight 1/2-inch 
slices. spread slices on baking sheet and toast until lightly brown, 
turning once (5-10 minutes). 
 
spoon the tomato mixture on toasted bread, spreading roughly. garnish with 
a basil sprig. 
 
serving: arrange the crostini on a platter and serve warm or at room 
temperature 
 
 
-- 
(ID: 7345) Mirror: rec.food.recipes: Tue, Jun 15, 2004


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