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Topic: Grilled Crostinis  (Read 2009 times)
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« on: September 07, 2010 10:30:55 AM »

We've done crostinis for the site a few times, and usually link back to the first time I did them for the site back in December of 2008 (less than a month after I started the site - grillinfool.com back then), for people to get the full instructions and only add new versions of the classic in subsequent posts. 

Well, see we was drinkin right?  That's the line people usually use when they try to explain something they did that was stupid.  It wasn't that it was stupid, but booze plus a crappy camera and you get this horrible post that I tried to augment with better pictures from a different crostini cook out.

So over the weekend, we were cooking up some eats on the grill and I decided to redo the crostini post.  To start over.  Crostinis are just toasted bread.  The Grillin Fools toast the bread on the grill, add some garlic, herbs, and cheese and with that you get these (only 1 picture this time, as that's all is needed):

Full, step by step, picture by picture write up is here...

Always a crowd favorite...

And here is the full write up sans pictures for those of you that are link averse. No worries on that front. Don't want you to miss out on this deliciousness!!!:

A crostini is simply toasted bread, but when that bread is grilled to toast it, the crostini becomes almost magical.  I have posted how to do crostinis on the site before but the pictures were so bad that I thought I should revisit the crostini. Here is the original post. Turns out this photography stuff is hard.

Back to crostinis.  Theyre simple to do and can be done any number of ways.  This is an overview of how to make them.  Feel free to try your own combos.


    * Baguette of soft sided bread (crusty bed will be get very hard to make sure to go with soft sided bread).  French bread, Italian, even sourdough (my favorite) will do.

    * Minced garlic

    * Fresh cracked black pepper

    * Dried basil

    * Havarti cheese

    * Olive oil

No amounts here on the ingredients as each ingredients needs to be enough to cover the bread.  Youll understand in a few moments.

Slice baguette into 1-1.5″ slices:

Pour olive oil into a small dish or bowl to dip the bread into:

Dunk both sides of the bread with the oil:

I had to refill the plate multiple times before I got all of the bread coated on each side:

Now put some fresh cracked black pepper over one side of the slices of bread:

Heres a close up of about how much pepper:

Now sprinkle some basil over each slice of bread:

And then put about a half teaspoon of minced garlic on each slice of bread.  I know it sounds (and looks) like a ton, but it isnt once you see the method:

Now take the back of the spoon and grind the garlic into the bread to help it stick because later on we are going to lose a bunch of it:

Here are all the slices with the pepper, basil and garlic:

Slice the havarti and estimate two slices per slice of bread:

The cheese will go on at the end. You can use many different types of cheeses.  Asiago, parm, romano, work really great as well.  Romano is my favorite for crostinis.  Substituting dill for the basil and dill havarti is my wifes favorite crostini.

Now out to the grill.  Doing two zone grilling.  Coals on one side and none on the other side:

The desired temp is over 500 degrees over the coals so were going hot here.

Now put only a few on at one time as these require constant maintenance in that you cant walk away for more than about 30 seconds before they burn:

It takes only about 60 seconds per side to toast them:

Once the crostinis toast on the bottom, flip them over for another 60 seconds to toast the outer edge of the bread (the center will be insulated by the garlic and basil and not toast before the outside is burnt).  Here is where you will lose a great deal of the toppings which is why we added so much extra.  Heres some of the garlic stuck to the grill grate with more that fell through:

Once the bread toasts around the outer edges on the top, flip it back over and put on the side with no heat:

Now add two slices of cheese per crostini:

Here you can see all five slices covered with cheese and on the side with no coals:

And now close the lid on the Char-Broil 940 to melt the cheese:

Once the cheese melts, pull from the grill:

Give them a couple minutes before you serve them.  Not to let the juices rest, but because they will be about the temperature of molten lava when they first come of the grill. But once you serve these bad boys your guests are going to be blown away.  This is a true home run.

Also, be sure to follow the order I put forth here on the ingredients or you will lose a lot more when you flip them.  If you put the garlic on first, you will lose a ton of toppings when you flip.  Also, dont be tempted to put some crostinis on over the coals while the cheese is melting on the others.  I made that mistake once.  I turned the bread of the second batch into charcoal well before the cheese melted on the first.  If serving a crowd, slice them in half so more people can sample per batch.

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« Reply #1 on: September 07, 2010 11:36:46 AM »

Oh, yum!  Those look delicious!
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« Reply #2 on: September 07, 2010 02:54:16 PM »

ooh noms!

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« Reply #3 on: September 07, 2010 07:41:19 PM »

Nom nom nom!! Mouth watering...

Actually, when I first saw the thumbnail I thought, "grilled cinnamon rolls?! yummm!"

But if you ask me, the only thing better than icing is cheese Smiley.

« Reply #4 on: September 08, 2010 09:52:14 AM »

omg I want to eat those right now.

I REALLY want some funny hoop-framed embroidery! Wanna do a personal swap?
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