Wednesday, September 9, 2009

Crispy Cognac Crostini


Crispy Cognac Crostini...That is an alliteration that will be easy to remember! Worth the adventure half way around the world to get the recipe...

I found the most wonderful crostini recipe last month and have just now had an opportunity to make it. I was visiting La Table de Nana where Monique posted about Cognac and Crostini. She shared gorgeous photographs that made one want to reach into the screen, pick it up and take a bite! She said that she had found the recipe at The Little Teochew.

As Little Teochew explained, it was her sister who first tasted the crostini while dining at a new restaurant. What a discovery Little Teochew's sister made! I am so glad that they attempted to replicate it! Delicious!

I prepared these wonderful treats as an appetizer for our friends. We ate and ate...who needed dinner....? These were so yummy. I adjusted the recipe to fit our taste.

Crispy Cognac Crostini

1 baguette
4-5 Tbsp Extra Virgin Olive Oil
a knob of butter (a knob is about the size of a walnut so I decided that was about 3 Tbsp butter)
1 - 2 Tbsp cognac or vodka
1 -2 clove garlic, crushed
Sea salt
Fresh ground black pepper

Slice in to 1/2 inch thick pieces and lay out on a baking sheet

In a bowl, combine olive oil, butter, garlic and cognac. Microwave on high for 1-2 minutes, so that the flavor of the garlic is infused into the oil (the butter should be melted by then). Stir well.

Brush both sides of each baguette slice generously with the flavored oil.

Toast under the broiler for slightly over 1 minute, or when the sides start turning crusty and golden brown. Don't take your eyes off of them! The crostini should be soft, chewy and pliable in the center and crisp around the edges.

Take the baking sheet from the oven, sprinkle with sea salt and black pepper. Serve immediately.

PRINTABLE RECIPE

I followed Little Teochew's recommendation and served them with hummus. They were delightful...with and without the hummus!! Little Teochew baked hers in the oven at 200 degrees. Nothing seemed to happen in my oven at that temperature....so, I moved to the broiler and got perfectly wonderful results!


Serving these as an accompaniment to a dinner salad would make a great evening meal!

12 comments:

  1. I sooooooo love 'savory' in the morning ! I wish I had some of these right NOW with my coffee !!!

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  2. Hi Kate! Love your alliteration! You did BEAUTIFUL and I'm happy everyone liked it! Food knows no boundaries :) Cheers!

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  3. What a neat & yummie idea!! Delicious!

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  4. oh, how i adore alliteration. that’s just a bonus with this, though, because the flavors and textures are clearly the best part! great little nosh. :)

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  5. What a creative and delicious idea!

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  6. These sound so delicious! You always have the best stuff over here! :P

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  7. Happy Hour, rolled into one-- a beautiful crostini and booze. My kind of recipe!

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  8. I am so glad you liked them also Kate! Yours are pick off the screen gorgeous too:)

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  9. Looks delicious, Kate! I see I am following the Nana who has added another angel to her hat!

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  10. this looks so good, i forget to comment when i borrow your pics, just know if i snitch them i love it!

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  11. Hey Kate! This is wonderfully delicious! And I'm making baguettes today too!

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