Crostini Al Caffe E Cacao Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Place the bread slices on a large baking sheet and brush with extra-virgin olive oil. Sprinkle with a little salt and pepper. Bake until golden brown and crispy, 8 to 10 minutes. Allow to cool completely on the baking sheet.
• Put the cream cheese, goat cheese, heavy cream, 2 tablespoons olive oil and 1/2 teaspoon salt in a food processor. Blend until smooth.
• Add the coarsely ground peppercorns, cacao nibs and thyme leaves. Pulse until well combined. Season with salt and pepper.
• Smear a spoonful of the cheese mixture on each crostini. Top with some sliced and wedged figs, then drizzle with honey and sprinkle with a few thyme leaves and some salt.

Steps:

• Preheat the oven to 375 degrees F.
• Brush the bread on both sides with the olive oil and season lightly with salt and pepper. Arrange on a baking sheet and bake until crusty and brown, about 10 to 12 minutes. Turn once about halfway through cooking, and dust with Parmesan, if using. Serve hot, warm, or room temperature.

Steps:

• Preheat oven to 350 degrees. Arrange baguette slices on two large rimmed baking sheets; brush both sides with oil, and season with salt and pepper.
• Bake, rotating sheets halfway through, until golden, 15 to 20 minutes (if undersides are not browning, turn crostini over once during baking). Let cool on baking sheets. Top crostini with desired toppings, and serve.

Steps:

• Place the mascarpone in a small bowl. Add the espresso, cocoa, and sugar. Stir well to blend thoroughly. Cover with plastic wrap and refrigerate at least 30 minutes to develop flavors. Remove from the refrigerator a few minutes before serving.
• Place the bread rounds on a baking sheet and toast them in a 350 oven until lightly golden on the outside but still soft within.
• If desired, lightly butter the crostini. Then, using a knife, spread the mascarpone mixture on the crostini, smoothing it into low mounds. Dust the tops lightly with cocoa.
• Makes 12 crostini.