Ricks basic crostini
Instructions:
- What is the difference between crostini and bruschetta? In general, crostini are more refined and smaller. The bread slices for my crostini measure about 2 inches across and are thinner than the bread for bruschetta, and when topped with great flavors, fit the definition of powerful tiny bites that by virtue of their size are less overwhelming than bruschetta. The little toasts are always toasted, never grilled.
- 3 garlic cloves
- Pinch of kosher salt
- 8 tablespoons unsalted butter, softened
- 1 teaspoon fresh lemon juice
- Freshly ground black pepper
- 1 slender baguette, cut into eight ¼-inch-thick slices
- On a cutting board, finely chop the garlic and sprinkle the salt over it. Keep chopping and smashing the garlic and salt together to make a paste. Use a wide-bladed knife so that you can smear the paste along its flat side. You could also accomplish this in a mortar and pestle.
- In a small bowl, mix the butter, lemon juice, and garlic paste. Fold the softened butter over and onto the garlic mixture, mashing it down with the back of a spoon or spatula. Season to taste with pepper and continue folding.
- Lay a sheet of plastic wrap on a work surface. Scrape the butter onto the plastic and use the plastic wrap to shape the butter into a log encased in the plastic wrap. Refrigerate for up to 3 days. You can also freeze the garlic butter for up to 2 months. Let the butter soften before using.
- Preheat the oven to 375 F.
- Lay the bread slices on a baking sheet and brush both sides of each slice with garlic butter. Bake for 6 to 7 minutes, turning once, or until golden brown but not too crispy. Let cool before using.