crostini lazio


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Cooking receipe to make crostini lazio under category General Recipes. You may find some video clips related to this receipe below.

crostini lazio

delia smith

for the crostini:

1 small thin french stick cut into 12 slices about 25mm thick or 3 slices from a thick sliced loaf cut into quarters

3 tablespoons olive oil

1 fat clove garlic peeled and crushed

for the topping:

110g firm goats cheese

110g tuna in oil the best quality you can buy drained reserving

1 tablespoon of the oil

1 tablespoon salted capers or capers in vinegar thoroughly rinsed and drained

1 tablespoon finely grated parmesan (Parmigiano Reggiano)

1 dessertspoon lemon juice

to garnish:

12 caper berries (optional)

a baking tray measuring 35 x 25.5cm.

Pre heat the oven to gas mark 4/350F/180C.

For the crostini drizzle the olive oil over the baking tray add the garlic then using your hands spread the oil and garlic over the surface of the baking tray.

Place the bread on top of the oil and turn them over so that both sides are lightly coated.

Bake them in the oven for 10 to 15 minutes until crisp and crunchy but put a timer on as they soon overtake.

For the topping just peel the rind off the goats cheese using a sharp knife then cut the cheese into four pieces.

Place all the ingredients including the reserved oil into a liquidiser or processor and blend until the mixture is smooth.

If making this ahead cover and chill in the refrigerator till needed then remove it half an hour before serving and spread it on top of the crostini topped with a caper berry (if using). Dont assemble them until the last minute though or the bread loses some of its crispness.

italian in origin nostini are little crusts: In France they are called croutons but both are little rounds or squares of bread brushed with olive oil or butter and sometimes crushed garlic then baked in the oven.

Makes 12 to serve 4

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