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!