Cooking Index - Cooking Recipes & IdeasMixed Crostini - {Crostini Misti} Recipe - Cooking Index

Mixed Crostini - {Crostini Misti}

Courses: Starters and appetizers
Serves: 12 people

Recipe Ingredients

1 1/2 cups 240g / 8.5ozCannellini beans
8 tablespoons 120mlExtra-virgin olive oil - divided, plus
1/4 cup 59mlExtra-virgin olive oil
1 cup 62g / 2.2ozRed onion - finely diced (small)
2   Red bell peppers - cored, seeded,
  And chopped into 1/2" dice
1 teaspoon 5mlFresh thyme leaves
1 teaspoon 5mlChopped fresh oregano leaves
  Salt - to taste
  Freshly-ground black pepper - to taste
1/2   Cavolo nero or kale - stalks removed,
  And roughly chopped
1 teaspoon 5mlChili flakes
1/4 lb 113g / 4ozProsciutto - cut 1/4" dice
1/2 lb 227g / 8ozPorcini mushrooms or portobellos - stems removed
4   Sage leaves - cut chiffonade
2   Leeks - cleaned, and
  Cut into 1/4"-thick rings
1/2   Mint - leaves only
2   Garlic cloves - crushed
2 tablespoons 30mlFinely-chopped fresh rosemary leaves
2 tablespoons 30mlBalsamic vinegar
1   Loaf Italian stirato, or baguette - cut 1/2" slices,
  On the bias

Recipe Instructions

Soak the beans in cold water to cover by a few inches, for at least 8 hours or overnight.

Preheat the oven to 450 degrees.

In a 12- to 14-inch saute pan, heat 2 tablespoons olive oil over medium heat. Add the red onion and cook for 5 minutes, until soft and translucent. Add the red peppers, thyme, oregano and saute over high heat for five more minutes, until the peppers and onions are very soft. Remove from heat, season with salt and pepper and set aside.

In the same 12- to 14-inch saute pan, heat 2 tablespoons olive oil until smoking. Add the cavolo nero and the chili flakes and cook until wilted and soft, about 4 to 5 minutes. Remove the pan from the heat, place the cabbage mixture into a bowl, stir in prosciutto pieces and set aside.

Place the mushrooms on a sheet tray and drizzle with 2 tablespoons olive oil. Season with salt and pepper, place in oven and roast for 20 minutes. Remove from the oven and allow to cool. Chop the mushrooms into 1/4-inch cubes and place into a bowl with the juices that have exuded during cooking. Add the sage, season with salt and pepper and set aside.

In a 12- to 14-inch saute pan, heat 2 tablespoons olive oil over medium heat until smoking. Add the leeks and cook, stirring occasionally, until the leeks are very soft and translucent, about 8 or 9 minutes. Remove from heat and allow to cool in a bowl. Tear the mint leaves by hand and add to leeks. Season with salt and pepper and set aside.

Drain the soaked beans and cook, covered with fresh water, over high heat until the beans are very tender but not waterlogged. Drain the beans, allow them to cool slightly, then mash with a potato masher or fork, taking care not to "whip" them too much. Stir in the minced garlic, rosemary, balsamic vinegar and 1/4 cup olive oil. Season with salt and pepper, add more oil if necessary to create a smooth texture, and set aside.

Preheat the grill or broiler.

Grill or toast bread for 2 minutes, until browned and firm. Taste each of the mixtures for seasoning and moisten any that may be dry with a little extra virgin olive oil and a squeeze of a lemon. Top each piece of toast with a heaping tablespoon of any of the mixtures and serve immediately.

This recipe yields 12 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2B03) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.