New Posts  All Forums:Forum Nav:

Perfect Crostini

post #1 of 6
10/7/09 at 4:38pm
Thread Starter 
I can never toast the "perfect" crostini. I usually put olive oil on the bread, put under the broiler for 5-10 minutes, then rub garlic on them. They always turn out too hard. Is it better to toast and then brush with olive oil / rub with garlic? Am I missing something? I'm tempted to just brush the bread with olive oil and sprinkle with oregano, without toasting.
Reply
post #2 of 6
10/7/09 at 4:52pm
Have you tried doing them in a hot oven instead of the broiler?

Either that, or on a griddle pan.

Some say to put the garlic on after toasting...you could give it a go :)
Could be that the garlic is giving it a itter taste as it burns.
Reply
post #3 of 6
10/7/09 at 4:54pm
When I am making crostini I just broil briefly before olive oil. I set the bread several inches from the broiler too. Then I stand and watch it closely. As soon as it starts to brown I flip it and watch some more.
I'm not a chef, I just play one at home.
Reply
post #4 of 6
10/7/09 at 4:58pm
I've tried every way imaginable, and what works best for me is to toast the bread (either in the broiler or over coals) first, until it's golden brown. Then I rub it with garlic, and brush on some extra virgin.
Reply
post #5 of 6
10/7/09 at 5:28pm
Thread Starter 
Thanks for the advice guys. I'll be experimenting these techniques Friday night.

Scottintexas...I play a "chef" at home too :chef:;)
Reply
post #6 of 6
10/8/09 at 5:59am
I toast like this to. Only thing I do different is I put crushed garlic in olive oil let sit a while then put in spray bottle and spray them. It saves a lot of time and double handling.
Reply
New Posts  All Forums:Forum Nav:
  Return Home