See Also: crostini(dictionary)
Crostini(recipes)
Artichoke Crostini(recipes)
Tomato and Caper Crostini(recipes)
Rosemary-Roasted Vegetable Crostini(recipes)
Tuscan White Bean Crostini(recipes)
Wild Mushrooms on Crostini (Funghi Trifolati)(recipes)
Chilled potato soup with watercress pesto and goats' cheese cream crostini(recipes)

unduly (iou) and Crostini (recipes)


unduly (iou)



unduly adverb. LME.
[from UN-1 + DULY.]
Without due cause or justification; unrightfully, improperly, unjustifiably. LME.
E. B. Browning Malvern hills, for mountains counted Not unduly, loom a-row.
More than is warranted or natural; excessively, disproportionately. L18.
E. Waugh It is natural to the literary mind to be unduly observant of the choice of words. D. Cecil These anxieties did not seem to have worried him unduly.

Crostini (recipes)


Crostini

Yield: Makes 8 appetizer servings

These tasty little Tuscan treats are colorful and easy to make. Crostini are wonderful for last minute parties or unexpected guests because they can be made in minutes.





Ingredients:



1/4loaf whole wheat baguette (4 ounces)

4plum tomatoes

1cup (4 ounces) shredded part-skim mozzarella cheese

3tablespoons prepared pesto









Preparation:





1.Preheat oven to 400°F. Slice baguette into 16 very thin, diagonal slices. Slice each tomato lengthwise into four 1/4-inch slices.2.Place baguette slices on ungreased nonstick Baking sheet. Top each with 1 tablespoon cheese and 1 slice tomato. Bake about 8 minutes or until bread is lightly toasted and cheese is melted. Top each crostini with about 1/2 teaspoon pesto sauce. Serve warm.









Nutritional Information:







Serving Size: 2 crostini







Fiber









Carbohydrate

9 g







Cholesterol

9 mg







Saturated Fat

2 g







Total Fat

3 g







Calories from Fat

34 %







Calories

83







Protein

5 g







Sodium

159 mg









Dietary Exchange:







Meat

1/2







Starch

1/2







Fat

1/2















Other ways:








Serves 8-10



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



1 ready-to-bake baguette olive oil, to drizzle (or flavoured oil if you prefer, e.g. basil oil, chilli oil, rosemary oil)150g/5oz smoky aubergine purée100g/3¾oz feta cheese, cut into small cubes6 sun-dried tomatoes, cut into thin slicesfresh basil leaves, cut into thin shreds1 red apple, cut into thin slices1 tub herring in sour cream½ lemon, juice onlysea saltsprigs of fresh dill



Method



1. Preheat the oven to 180C/350F/Gas 4.2. Thinly slice the baguette and arrange the slices on a Baking sheet.3. Drizzle with oil of your choice and place in the oven for 15 minutes, turning once, until crisp and golden brown. Remove and cool on wire rack.4. Sprinkle the apple slices with lemon juice to stop them from going brown.5. Once the bread is cool, spread a little smoky aubergine purée over half of the crostinis, top with a cube of feta cheese, a couple of slices of sun-dried tomatoes and a few shreds of basil leaves.6. Over the remaining crostinis, place a small slice of apple, spoon over a little herring mixture and finish with another slice of apple and a sprig of dill.







Other ways:




Traditionally a festive Italian appetiser, ' crostini' means ' little crusts' in Italian. Baguette-style bread is thinly sliced and lightly toasted and then topped, usually with pāt?/a> made from a variety of ingredients such as mushrooms, chicken livers, capers, garlic and ham.In addition to bread, fried squares of polenta can be used. Crostini are generally smaller than bruschetta and more likely to be served as a nibble with Drinks as opposed to being served as a starter.Wild mushrooms on crostiniCrostini