Sourdough Italian Crostini - Alice Carbone Tench

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Crostini, The Ultimate Frontier of Bread

Crostini with sautéed kale and pecorino cheese, lava beans and sheep ricotta, herbed chickpeas and sautéed carrots, and peaches, amaretti cookies, honey and blue cheese.

Categories: Cooking Show Replays Recipes with Video: Cooking Show Replays Prep Time: 1 hour Cook Time: 15 minutes Published On: Saturday, May 9th, 2020 Comments: 0

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Ingredients

a good bread here I have use my homemade sourdough
6 Carrots (watch the show for info and tips)
1 bunch Kale (watch the show for info and tips)
200 gr fresh fava beans
Pecorino cheese
sheep ricotta
1 can chickpeas
rosemary, basil, thyme, mint, parsley, chives, smoked paprika to taste (watch the show for info and tips)
salt, pepper, extra-virgin olive oil to taste (watch the show for info and tips)
1 peach thinly sliced (watch the show for info and tips)
blue cheese (watch the show for info and tips)
1 tbsp Honey (watch the show for info and tips)
3-4 amaretti cookies (watch the show for info and tips)
1 tomato
2 cloves garlic (watch the show for info and tips)

Instructions

For the making of these crostini refer to the video. You can substitute kale with your favorite green, chickpeas with your favorite beans, and make up the herb mix to your liking.
The sliced bread must be broiled/toasted before putting the ingredients on.
Serve immediately.

This recipe makes a beautiful appetizer, or a healthy, delicious entree depending on the quantity of ingredients you load the bread with. Key is, of course, a good quality bread.

Watch the show for more info and tips on ingredients and quantities. These recipes are recorded during a live show, so the ingredients are not precise but often made up on the spot and created with the audience.

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