Today’s Lunch: Crostoni

I’m sure you’re familiar with crostini, small slices of French baguette – or, more appropriately, Italian bread – with a variety of toppings. They’re a great party food or appetizer. Well, if you’re looking for something more substantially filling, say for a quick lunch or light dinner you’d be making crostoni.

Crostoni, along with pizza, focaccia, and bruschetta, is just one more way that Italian cuisine has combined good bread with simple ingredients to make what is referred to in America as an open-faced sandwich, in French a croque monsieur (or croque madame depending on the ingredients), and found in cuisines throughout Europe. The principle is simple, the variations endless.

 

Start with a baguette or half-baguette, slice it lengthwise, as flat as you can make the slice. Toast the sliced bread for a few minutes to get a nice crisp top. Spread butter, sauce, mustard, mayonnaise, soft cheese on the toast, then top with whatever you like. Be traditional, be create, or be off the wall.

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