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Breakfast crostini are a cook's best friend. They are delicious smeared with soft cream cheese and topped with sliced fruit or berries and a drizzle of honey. (Susie Cushner) |
I taught a demonstration recently at an event in Sausalito, Calif., on the topic of crostini. These thinly sliced toasts are a blank canvas for savory and sweet toppings.
Though often served as an appetizer in Italy with a smear of pureed chicken livers, they are versatile little crisps that can be topped with nearly anything. With pesto and herbs, they make an excellent garnish on a chilled or hot soup. With a puree of peas, ricotta and mint, they are a wonderful accent to a summer salad.
Breakfast crostini are a cook's best friend. They are delicious smeared with soft cream cheese and topped with sliced fruit or berries and a drizzle of honey.
Here, the toasts are topped with creamy scrambled eggs and a pretty pea shoot garnish in a recipe from "Bride and Groom First and Forever Cookbook" (Chronicle Books, $35), by Mary Corpening Barber and Sara Corpening Whiteford.
Serve alongside some crisp bacon or sausage and grilled or sauteed tomatoes. A perfect way to begin your day.
Breakfast egg crostini
Prep: 15 minutes
Cook: 15 minutes
Makes: 2 servings
Note: Adapted from "The Bride and Groom Cookbook."
Ingredients:
4 thick slices nutty whole-grain bread
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons unsalted butter
4 farm-fresh or organic eggs, beaten
1/4 teaspoon salt
Freshly ground pepper
Chopped fresh herbs or pea shoots
Paprika, optional
Though often served as an appetizer in Italy with a smear of pureed chicken livers, they are versatile little crisps that can be topped with nearly anything. With pesto and herbs, they make an excellent garnish on a chilled or hot soup. With a puree of peas, ricotta and mint, they are a wonderful accent to a summer salad.
Breakfast crostini are a cook's best friend. They are delicious smeared with soft cream cheese and topped with sliced fruit or berries and a drizzle of honey.
Here, the toasts are topped with creamy scrambled eggs and a pretty pea shoot garnish in a recipe from "Bride and Groom First and Forever Cookbook" (Chronicle Books, $35), by Mary Corpening Barber and Sara Corpening Whiteford.
Serve alongside some crisp bacon or sausage and grilled or sauteed tomatoes. A perfect way to begin your day.
Breakfast egg crostini
Prep: 15 minutes
Cook: 15 minutes
Makes: 2 servings
Note: Adapted from "The Bride and Groom Cookbook."
Ingredients:
4 thick slices nutty whole-grain bread
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons unsalted butter
4 farm-fresh or organic eggs, beaten
1/4 teaspoon salt
Freshly ground pepper
Chopped fresh herbs or pea shoots
Paprika, optional
