Yield - about 60 Medallions
2 24 INCH FRENCH LOAF BAGUETTES (Biased cut into 3/8" medallions)
6 OZ EXTRA VIRGIN OLIVE OIL
2 TBSP GRANULATED GARLIC
2 TSP SPANISH PAPRIKA
1 TSP GROUND CAYENNE PEPPER
1/2 TSP GROUND WHITE PEPPER
1 TSP FINE GROUND BLACK PEPPER
2 TSP WHOLE DRIED THYME LEAVES
2 TSP DRIED SWEET BASIL LEAVES
1 TSP WHOLE OREGANO LEAVES
Place the medallions in a large bowl that slopes to a small bottom. This will direct excess oil and seasonings towards the bottom of the bowl. Add all of the seasonings. Toss gently, it is important to insure that the seasonings are distributed evenly and that the oil is completely saturated by the bread.
Arrange the crostini on a 1/2 size baking sheet pan. Insure that the medallions are evenly spaced and that no two are on top of each other.
Preheat oven to 375F, place the baking sheet in the oven, then turn off the oven immediately. Bake for 90 minutes, do not open oven.
FOR dishes like etouffee, crawfish bread, or basically any recipe that calls for a butter roux, I STRONGLY suggest to substitute butter for the extra virgin olive oil. Also, Adjust the mix of ingredients to your own tastes.
Allow the crostini to cool, place in a shallow serving bowl and serve with salads and many types of grilled meats and seafood.
Experiment with other seasonings and bread types; try bagels, pita, and dinner rolls. For different seasonings try cumin, curry and anise.
to Home Cookin' Page or Return to the Table of Contents
Chef Emile L. Stieffel, Aurora Catering, Inc. email
4016 Red Cypress Dr., Harvey, LA 70058 Phone (504) -329-1344
Copyright © 1995 -Feb-18 [Aurora Catering, Inc]. All rights reserved.
Revised: February 09, 2018
This page has been visited