*  Exported from  MasterCook II  *
 
                            Fresh Basil Crostini
 
 Recipe By     : Winnipeg Free Press
 Serving Size  : 50   Preparation Time :0:00
 Categories    : Appetizers                       Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         french or rustic italian baguette -- thinly sliced
                          -- about 1
      3/4  cup           olive oil
    1      tablespoon    cider vinegar
    3      large clove   garlic -- peeled & minced
    2      tablespoons   fresh basil -- minced
    2      tablespoons   fresh parsley -- minced
                         salt to taste
 
 Preheat oven to 350 F. Combine all ingredients (except bread). Brush mixture
 on both sides of bread slices.
 Toast on baking sheet in 350 F oven for 10-15 minutes, or until nicely
 toasted and crisp.
 If preparing in advance, cool and store in an air tight container for up to
 1 day.
 
 Presentation: For serving, add toppings of choice and serve at room temperature.
 
 
 Toppings
 You don't need a formal recipe for most toppings. let you imagination be
 your guide.
 
 Tomato and bacon
 Chopped tomato (cut tomato in half and gently squeeze out seeds and
 juice;finely chop) combined with minced shallots and seasoned with salt and
 pepper.. Top with crumbled crisp cooked bacon. Garnish with small basil leaves.
 
 Flavored cream cheese or goat cheese
 Combine in a food processor fitted with a metal blade some log style goat
 cheese or cream cheese, minced sun dried tomatoes (olive oil packed and
 drained), ground black pepper, minced fresh basil, and a little olive oil.
 
 Carmelized leeks and tomato
 Cook chopped leeks (white part only) in olive oil on low heat until lightly
 browned (carmelized). cool and combine with chopped tomato (seeds and juice
 removed) seasoned with salt, pepper and minced fresh thyme.
 
 Feta and olives (or tapenade)
 Spread a thin layer of feta cheese (that has been processed in food
 processor with enough whipping cream to make it smooth and spredable). Top
 with pitted black imported olives (such as kalamata), drained, finely
 chopped and seasoned with minced fresh thyme. Garnish with a sliver of fresh
 tomato. Or tapenade (a thick paste made from olives, capers, anchovies and
 garlic) at a store that specializes in imported food products; spread it on
 top of cheese and top with a small fresh basil or parsley leaf.
 
 Prosciutto and pesto
 A thin slice of prosciutto (dry cured Italian ham) and a dollop of artichoke
 pesto. Drain the pesto first, by placing it in a small sieve. Save the oil
 to use in salad dressing. Garnish with a parsley leaf.
 
 Fresh mozzarella and tomato
 Marinate 8 ounces fresh mozzarella cheese, either broconcinci (marble sized
 balls cut in half, sold in Italian markets and some super markets) or a
 large ball cut in to small slices, in 1/2 cup olive oil, 1 clove garlic
 minced, 1/4 teraspoon dried red pepper flakes and 1/4 teaspoon salt. Store
 in refrigerator up to two weeks.. Drain ( but leave coating of marinade on
 the exterior) and place on crostini. Top with minced fresh basil.
 
 Blue cheese, fresh pear and pecans
 Thin blue cheese by whirling in food processor with a little whipping cream
 or creme fraiche. Top with a small thin slice of fresh pear (dipped in lemon
 water to prevent browning) and a plain or candied pecan half.
 
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 NOTES : Minced fresh thyme or rosmary can be substituted for the basil. Or
 if using dried thyme or rosemary, use two teaspoons dried thyme or two
 teaspoons mined dried rosemary. Make sure herbs are minced very finely.