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Have cibatta bread to make crostini with tonight but looking for a less-than-conventional topping... not the traditional bruschetta. Ideas?

asked by a Whole Foods Market Customer about 3 years ago
13 answers 767 views
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broccolirose

Natalie is a recipe tester for Food52.

added about 3 years ago

Try this! I just made it and gave out samples at Whole Foods this week (photo coming soon): http://montclair.wholefoodsmarketcooking...

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added about 3 years ago

goat cheese, fresh figs, and honey?

Wholefoods_user_icon
added about 3 years ago

What about a hybrid of the two... think the figs and honey would pair well with the ricotta? If no, i like something with ricotta, but feeling that the fruit won't go over with some of the diners (i'd personally love it!)

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broccolirose

Natalie is a recipe tester for Food52.

added about 3 years ago

That sounds like a great idea- maybe slice the figs and drizzle some honey on top. Could even work with a stronger cheese like brie or blue. Endless possibilities :)

Buddhacat
SKK
added about 3 years ago

This recipe uses mozzarella, roasted kohlrabi, lemons and shallots. So, so good!
http://www.food52.com/recipes...

Dscn3274
added about 3 years ago

I've made one with prosciutto, mascarpone and apricot jam...so good

Zester_003
pierino

pierino is a trusted source on General Cooking and Tough Love.

added about 3 years ago

I'm not sure what "traditional" means in this case. Bruschetta just means "burned" bread. You could top it with chicken livers, a combination of tuna and anchovies with maybe some olives and capers or even pork pate or rillettes. The bread is just the platform.

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added about 3 years ago

Caramelized onions, goat cheese, and grilled peaches

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added about 3 years ago

Mix together one peeled and pureed cucumber, one chopped cucumber, minced red-onion, diced red or yellow bell pepper, salt and a lot of course ground pepper. You can also add some vinegar for a little kick.

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added about 3 years ago

I use grilled mango and add some fontina cheese, zap quickly in the broiler and top with agave nectar or honey.

Junechamp
ChefJune

June is a trusted source on General Cooking.

added about 3 years ago

For me, Ciabatta bread has too much crust to make a good crostino. I think a baguette-style bread is more successful.

My favorite topping is whatever I have on hand, but I love it when that is caramelized onions and chicken (or duck) livers.

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added about 3 years ago

Carrot pesto - roasted carrots, a bunch of mint, a stick of ginger, almonds, etc...gorgeous and simple.

Wholefoods_user_icon
added about 3 years ago

Thanks for all the great tips! As always, everything changed at the last minute. Ended up actually going with baguette (good call @chefJune). Topping was Fresh Ricotta, Marinated Tomatoes, Fresh Basil, Cracked Black Pepper. See here: http://yfrog.com/kjm6vjiwj...

I will be trying many of these in the near future. @skittle 's suggestion of carmalized onions, grilled peaches and goat cheese sounds unbelievable. Thanks all!