Toronto Life Cookbook: 10 gorgeous crostini creations
Toronto Life Cookbook: 10 gorgeous crostini creations
Chef Michael Angeloni is an expert on the Italian appetizer. Here, 10 of his most show-stopping stacks
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- 192856
- <strong>Sausage and Fennel</strong><br /><br /> Baguette (shallow-fried in olive oil), ’nduja sausage, arugula, shaved fennel (dressed with olive oil, lemon, salt and pepper).
- (Image: Reena Newman)
- Toronto Life Cookbook: Crostini
- Toronto Life Cookbook: Crostini
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- 192847
- <strong>Tartare</strong><br /><br /> Toasted whole-grain bread, beef heart (raw, hand chopped), shaved asparagus <br /> (soaked in ice water, dried, dressed with olive oil, salt and lemon), crumbled hard-cooked egg yolk, cucumber pickles, truffle shavings.
- (Image: Reena Newman)
- Toronto Life Cookbook: Crostini
- Toronto Life Cookbook: Crostini
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- 192848
- <strong>Honey</strong><br /> Focaccia (brushed with honey, olive oil and black pepper), chicken liver pâté, grilled escarole, pickled grapes.
- (Image: Reena Newman)
- Toronto Life Cookbook: Crostini
- Toronto Life Cookbook: Crostini
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- 192849
- <strong>Prosciutto and Fig</strong><br /><br /> Ciabatta (brushed with olive oil and grilled 3 minutes), prosciutto, fig preserves with rosemary, mascarpone cheese (whipped with a touch of aged balsamic).
- (Image: Reena Newman)
- Toronto Life Cookbook: Crostini
- Toronto Life Cookbook: Crostini
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- 192850
- <strong>Lamb and Chickpea</strong><br /><br /> Sardinian flatbread, chickpea purée, spicy lamb sausage, whole parsley leaves, sliced shallots (tossed with salt, lemon and olive oil and let sit 2 to 3 minutes).
- (Image: Reena Newman)
- Toronto Life Cookbook: Crostini
- Toronto Life Cookbook: Crostini
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- 192851
- <strong>Spicy Tuna</strong><br /><br /> Toasted sourdough, tonnato sauce (canned tuna in oil mixed with mayo, capers, parsley, lemon zest and olive oil), pickled cannellini beans, fermented chilies and watercress.
- (Image: Reena Newman)
- Toronto Life Cookbook: Crostini
- Toronto Life Cookbook: Crostini
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- 192852
- <strong>Crispy Tripe</strong><br /><br /> Lightly toasted focaccia, fried tripe (boiled in 3 changes of vinegar and water, simmered in water until soft, then sliced, dredged in flour and deep-fried), pickled tomatoes, celery, mayonnaise, flaxseed.
- (Image: Reena Newman)
- Toronto Life Cookbook: Crostini
- Toronto Life Cookbook: Crostini
- https://torontolife.com/wp-content/uploads/2013/02/ten-ways-with-crostini-06-96x96.jpg
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- 192853
- <strong>Cured Trout</strong><br /><br /> Rye bread (brushed with olive oil and grilled 3 minutes), Kristapsons’ cured trout, yogurt, raw beets, pickled red onions, wood sorrel.
- (Image: Reena Newman)
- Toronto Life Cookbook: Crostini
- Toronto Life Cookbook: Crostini
- https://torontolife.com/wp-content/uploads/2013/02/ten-ways-with-crostini-07-96x96.jpg
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- 192854
- <strong>Pea and Cheese</strong><br /><br /> Sourdough (brushed with olive oil and grilled 3 minutes), minty green peas (blanched until soft, shocked with mint in cold water, puréed with olive oil), buffalo ricotta, edible flowers, chives.
- (Image: Reena Newman)
- Toronto Life Cookbook: Crostini
- Toronto Life Cookbook: Crostini
- https://torontolife.com/wp-content/uploads/2013/02/ten-ways-with-crostini-08-96x96.jpg
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- 192855
- <strong>Salt Cod and Tomato</strong><br /><br /> Red Fife bread (brushed with olive oil and grilled 3 minutes), roasted garlic, oven-dried tomatoes, basil, salt cod brandade (1 lb fish soaked in water for 24 hours, simmered in 4 cups milk, blended with 4 boiled potatoes, 5 cloves garlic, lemon and parsley).
- (Image: Reena Newman)
- Toronto Life Cookbook: Crostini
- Toronto Life Cookbook: Crostini
- https://torontolife.com/wp-content/uploads/2013/02/ten-ways-with-crostini-09-96x96.jpg
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Photography by Reena Newman | Food Styling by Sasha Seymour
See all ten dishes »
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