Crostini

Name: Crostini
Yield: Makes 16 Crostini, 8 for Each Topping
Cuisine: Italy
Ingredients: 1 shallot, or ¼ medium-size onion, finely chopped; 1 shallot, or ¼ medium-size onion, finely chopped; 2 tablespoons (¼ stick) unsalted butter, or 2 tablespoons olive oil; 2 tablespoons (¼ stick) unsalted butter, or 2 tablespoons olive oil; Coarse salt (kosher or sea) and Freshly ground black pepper; Coarse salt (kosher or sea) and Freshly ground black pepper; Coarse salt (kosher or sea) and Freshly ground black pepper; Coarse salt (kosher or sea) and Freshly ground black pepper; 8 slices of Italian bread (½ inch thick), cut in half crosswise, or 16 slices of baguette (½ inch thick); 1 anchovy fillet (optional), finely chopped; 1 tablespoon drained capers; ½ cup dry white wine; Freshly ground black pepper and perhaps a little fine sea salt; Freshly ground black pepper and perhaps a little fine sea salt; ½ pound chicken livers, trimmed of any sinew, fat or green spots; 4 tablespoons finely chopped fresh flat-leaf parsley; 2 bunches of kale, preferably black kale (about 1 pound); 3 tablespoons extra-virgin olive oil; 2 cloves garlic, finely chopped

Preparation info

Makes
16
Crostini, 8 for Each Topping

Difficulty
Easy

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

Here are two crostini toppings from the heartland of Italian grilling, Tuscany. Here you’ll find a recipe for bruschetta.

Ingredients

Topping #1: Cavolo Nero

2 bunches of kale, preferably black kale (about 1 pound)
3 tablespoons

Europe
Italy
Starter
Bread
Mediterranean

Method

Advance Preparation

The toppings can be prepared several hours ahead and refrigerated, covered.

Make Topping #1: Cavolo nero: Rinse the kale. Cut out and discard the thick stems. Pile the kale leaves on top of one another, a half dozen leaves at a time, and starting at the side, roll them up tightly. Using a chef’s knife, cut the kale crosswise i