Crostini with sheep cheese of halogen oven

Submitted by enr on 27 Aug 2011
1 type of bread loaf - 400 g
20 tbsp olive oil
2 tbsp dry garlic
10 medium tomatoes
15-20 olives
1/3 connection chopped parsley
2 tbsp oregano
basil - optional
200 g grated sheep cheese
1 tsp balsamic vinegar, sea salt
Crostini with sheep cheese of halogen oven
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Cut the baguette into slices with a thickness of 8-10 mm. Sprinkle each slice with 1 tbsp olive oil, sea salt and dry garlic to taste. Bake on the top of BBQ halogen oven for 5 minutes at 200 C. Peel the tomatoes and cut them into slices. Let them drain. Add the remaining olive oil, dried garlic, parsley, oregano and balsamic vinegar. Gently mix. Put them on the slices and bake for another 5-10 minutes. To finish, sprinkle with the feta cheese and put in a cut olive. Bake for 5 minutes. * The original recipe tomatoes are small, the feta cheese is mozzarella and parsley instead put basil. Slices rubbed with a clove of garlic. Olives are optional. * Is called Crostini * * or * * Crustini is debatable - somewhere in the net I found them as Crostini and elsewhere as Crustini - probably prilikatata them with croutons. English write crostini. And the original Italian recipe that changes is Michael Chiarello * Crostini napoletani * and put and anchovies.
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27 Aug 2011
Easy Entertainment with Michael Chiarello


This week we meet almost every other day guests and those Crostini me seem very appropriate. I decided to do something similar, but with cold slices with different fillings

will now take your recipe and combine hot and cold.

Thank you for the feedback. The contrast between the crispy seasoned bread and soft tomatoes is delicious. I've Crostini and in a conventional oven, but in halogen slices roast in uniform, tomatoes top not only pulping and baked. Furthermore it and quickly - without first warming up the oven. A similar recipe has Rachael Ray - one of the stars of the Food Network-only without cheese. Bake only slices with olive oil and garlic and top marks already fried anchovies in olive oil, garlic, cherry tomatoes, capers and olives - give an idea.