Bread Machine (221 page)

Crostini with Red Pepper-Orange Rouille

Makes 4 large crostini, serves 4

Rouille is a Spanish egg-oil sauce similar to mayonnaise, often made by hand using a mortar and pestle. These crostini are very good floating in fish or vegetable soups. If you don’t want to use the raw egg yolk, go ahead and use the equivalent of a liquid commercial egg substitute.

One 7-ounce jar roasted red peppers, drained, rinsed, and patted dry

1 clove garlic, minced

Grated zest of 1 orange

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teaspoon salt

1 egg yolk

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cup extra-virgin olive oil

Four
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-inch-thick slices homemade country-style bread

In a food processor, combine the peppers, garlic, orange zest, and salt. Process just until chopped. Add the egg yolk and puree until the mixture is smooth. With the machine running, gradually add the oil, processing until the mixture is thick. This rouille can be made up to 1 week ahead and refrigerated.

Preheat the broiler. Broil the bread on a baking sheet until light brown on both sides. Spread one side of each slice generously with the rouille. Broil again just to heat through, about 30 seconds. Serve immediately.

Artichoke and Mozzarella Crostini

Makes 12 to 16 crostini

Marinated artichoke hearts and mozzarella cheese are a fantastic combination. If you try these once, you will make them again and again.

12 ounces mozzarella cheese, coarsely grated

1 or 2 small cloves garlic, pressed or minced

Two 4-ounce jars marinated artichoke hearts, drained and chopped

3 or 4 slices homemade white bread

Preheat the oven to 400°F.

In a bowl, combine the cheese, garlic, and artichoke hearts; toss together. Place the bread on a baking sheet, spread some of the cheese and artichoke mixture on each slice, and bake for 8 to 10 minutes, until the topping is melted and golden brown. Cut each crostini into 4 strips. Serve immediately.

Black Olive and Cheese Crostini

Makes 20 crostini, serves 10

Once I made these for a wedding reception with champagne that took place before the guests traveled on to a fancy restaurant for dinner. Despite the promise of an extravagant meal to come, the guests gobbled these up—they were so popular we couldn’t keep up with the demand. Don’t pass by this recipe because of the curry powder; it works beautifully here as a flavor accent and is not at all overpowering.

12 ounces medium cheddar cheese, shredded One 6-ounce can pitted California black olives, chopped by hand or in the food processor, still chunky

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cup minced fresh chives

1
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cups mayonnaise

1 tablespoon curry powder

5 slices homemade white bread, cut into quarters

Preheat the oven to 400°F.

Combine the cheese, olives, and chives in a bowl and toss together. In a separate bowl, stir together the mayonnaise and the curry powder; then add the mayonnaise to the cheese and olive mixture and stir to combine.

Place the bread slices on a baking sheet, spread some of the mixture on each, and bake for 8 to 10 minutes, until the topping is melted and golden brown. Serve immediately.

Herb and Goat Cheese Toast

Makes 1 dozen toasts

Fresh goat cheese melds so beautifully with other French cheeses. These toasts are wonderful with tomato soup.

6 slices homemade white, whole wheat, or country bread, cut in half

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cup plus 2 tablespoons olive oil

12 ounces Montrachet or domestic chabis goat cheese

12 ounces Swiss cheese, shredded

3 tablespoons minced fresh chives

2 teaspoons minced fresh tarragon

2 cloves garlic, pressed

Preheat the oven to 325°F.

Brush the bread with
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cup of the olive oil and place in a single layer on a baking sheet. Bake the slices for 15 minutes, or until they just begin to brown.