We Love Crostini

We, the aesthetes, fancy ourselves a bit social, the life of the party, perhaps even, the party itself. We love playing host. From coming up with an inspired theme and carefully crafting the perfect invitation to sweeping up the last bits of confetti, we love every minute of it. As with many matters, we’re particular about certain things some may consider small details but we find if executed correctly, may become the perfect touch. Lighting, menu, music, density, these are all paramount. Please refer to Apartment Therapy’s party architecture series for excellent and more detailed counsel. Today, we’ve chosen to share with you our favorite party snack, crostini.

Crostini, or “little toasts,” are quite simply thin slices of bread (usually baguette) brushed with olive oil and then toasted or grilled. Bruschetta distinguishes itself merely by the fact that it is usually cut quite a bit thicker while both may be topped with other things. We find crostini an excellent party food as it is bite sized and easy to eat due to the thinner cut of the bread. Having experimented with several versions with different toppings, we use our modification of Giada De Laurentiis’ cheese crostini recipe as a party staple. Flavorful and crunchy, the topping is baked right into the crostini itself so nothing spills off.

Please note that the original recipe called for anchovies and since neither of the aesthetes loved that idea, Phat Tony brilliantly suggested the sun dried tomato paste substitution.

AQOT Crostini (as adapted from Giada De Laurentiis)

1/4 cup (1/2 stick) butter
2 tablespoons sun dried tomato paste (or finely chopped sun dried tomatoes packed in oil)
1 to 2 tablespoons chopped fresh Italian parsley
1 teaspoon chopped fresh thyme leaves
1 teaspoon minced garlic
1/2 teaspoon minced lemon zest
1/4 teaspoon dried crushed red pepper flakes
12 (1/3-inch thick) slices baguette
1 cup grated Provolone

Preheat oven to 425 degrees F.

Melt the butter in a heavy small skillet over medium heat. Add the sun dried tomato and stir until it dissolves, about 2 minutes. Stir in the herbs, garlic, lemon zest, and crushed red pepper.

Arrange the bread slices on a large baking sheet. Brush with the sun dried tomato mixture. Sprinkle with the cheese. Bake until the cheese melts and the bread is golden, about 10 minutes.

Cheers.