Crostini With Basil, Garlic, Goat Cheese & Sun-Dried Tomato Recipe
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Ingredients : Crostini With Basil, Garlic, Goat Cheese & Sun-Dried Tomato Recipe
Crostini
2 tsp active dry or instant yeast
3 cup King Arthur Unbleached All-Purpose
1 1/2 tsp salt
2 tsp granulated sugar
1 1/4 cup lukewarm water
1/4 cup olive oil
TOPPING
1 package goat cheese (plain or herbed), (16 ounces)
3 cup loosely packed fresh basil leaves
1 heads fresh garlic, cloves separated,
peeled, and thinly sliced (1 to 1
2 cup sun-dried tomato slices packed in oil, (about 9 to
1 oz ) drained, (snipped in half if
1 large ), (2 to 3)
Crostini: Place all of the ingredients into the pan of your bread machine,
program the machine for Dough, and press Start. Check the dough 10 minutes
before the end of the second knead cycle; it should be extremely soft and
sticky. Adjust the consistency as necessary with flour or water.
When the machine has completed its cycle; transfer the dough to a lightly
oiled work surface. Divide it into three pieces. If you're using a
baguette
pan, grease the molds of the pan, and sprinkle them with coarse semolina
or
yellow cornmeal. Working with one piece at a time, lay the dough in the
pan
and stretch and pat it to within 1 inch of each end. Repeat with the
remaining pieces of dough. If you're not using a baguette pan, roll the
dough as best you can into three 16-inch logs, and place them on a couple
of
lightly oiled cookie sheets.
Cover the dough with lightly oiled plastic wrap, and set aside to rise
until
it's very puffy, 1 to 1 1/2 hours. When the bread has risen, bake it in a
preheated 425F oven for 20 to 25 minutes, or until it's golden brown.
Remove the bread from the oven, and transfer it to a wire rack to cool
completely. When the bread is cool, drape it with a cloth towel and let it
rest overnight; it needs to be a bit stale before you cut it.
Slice the bread crosswise into 1/3-inch rounds. Pour a generous coating of
olive oil (about 1/8-inch) into a couple of half-sheet pans, or two large
cookie sheets with sides; use your fingers to spread the oil completely
over
the bottom of the pans. Put the bread slices into the pans in one layer,
as
close together as you can get them. Drizzle the slices lightly with olive
oil, and bake them in a preheated 275F oven for 45 minutes, or until
they're very dry and are just beginning to brown. Remove the crostini from
the oven, and let them cool. If not serving them the same day, store the
crostini in an airtight container.
Just before serving, use the following topping to complete the crostini.
Serve as an appetizer, or as part of a large antipasto. Yield: about 9
dozen
crostini, enough to serve 16 people
The Topping
Note that all of the amounts are approximate. You'll use more or less
depending on a variety of factors, including how big the basil leaves and
tomatoes are, how thinly you slice the garlic, and how generous you are
with
the cheese. To say nothing of how many crostini you've sampled before even
getting to the topping... If you find yourself with leftover topping
ingredients, make salad.
Unwrap the goat cheese, and gently crumble it into a small bowl. Spread
each
crostini with 1 teaspoon of cheese, then top with a basil leaf, a slice or
slices of garlic, and a sun-dried tomato slice, cut in half if overly
large.
Serve immediately; the crostini will get soggy if they wait more than
about
half an hour.
Per serving: 514 Calories (kcal); 54g Total Fat; (92% calories from fat);
trace Protein; 9g Carbohydrate; 0mg Cholesterol; 3198mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11
Fat; 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 510 Calories; 54g Fat (93.6%
calories from fat); 0g Protein; 8g Carbohydrate; 0g Dietary Fiber; 0mg
Cholesterol; 3198mg Sodium. Exchanges: 11 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
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