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  • Preheat grill pan over medium heat. Cut bread into 12 slices 3/4 inch thick. Brush pan and bread with EVOO. Grill, about 2 minutes per side. Off heat, brush with more EVOO and rub with garlic (unless using the Choco-Nut spread below). Cover with topping.

  • Choco-Nut

  • 23 cup heavy cream 3 oz. bittersweet chocolate, finely chopped 3 oz. milk chocolate, finely chopped 2 tbsp. light corn syrup 1 cup hazelnuts, toasted, with skins rubbed off salt . In small saucepan, stir cream, both chocolates and corn syrup over medium heat just until smooth. Using food processor, grind nuts and 1/4 tsp. salt to form paste. With machine on, slowly pour in warm chocolate mixture; process until smooth. Let cool. Spread on toasts.

  • Gorgonzola, Arugula & Raisin

  • 1/2 cup soft gorgonzola, such as gorgonzola dolce 1/3 cup mascarpone 3 cups baby arugula 1 tbsp. EVOO 11/2 tsp. red wine vinegar 3 tbsp. golden raisins. In small bowl, mash gorgonzola and mascarpone. In large bowl, toss arugula with EVOO and vinegar; season. Spread gorgonzola mixture on toasts. Top with some raisins, then top with arugula mixture and remaining raisins.

  • Speck & Zucchini

  • 2 zucchini 2 tbsp. EVOO 3 oz. thinly sliced speck (or prosciutto) .Preheat grill to medium. Slice zucchini lengthwise 1/4 inch thick. Place in large bowl and drizzle with EVOO; season. Transfer to grill, cover and cook, turning, until charred and tender, about 5 minutes. Cut crosswise into thin strips. Return to bowl; let cool. Cut speck crosswise into thin strips; toss with zucchini and season. Divide among toasts.

  • Grilled Radicchio with Asiago

  • 1 head radicchio 11/2 tsp. EVOO, plus more for brushing 2 tbsp. balsamic vinegar 2 tbsp. chopped flat-leaf parsley 8 oz. fresh asiago or mozzarella, thinly sliced. Preheat grill pan over medium heat. Cut radicchio into 8 wedges, leaving core intact. Brush with EVOO. Grill, turning, until charred in spots, about 5 minutes. Transfer to board; cut out and discard core. Thinly slice leaves crosswise; transfer to bowl. Toss with vinegar, 11/2 tsp. EVOO and parsley; season. Top toasts with cheese and radicchio topping.

  • Prosciutto & Parmigiano

  • 1 tbsp. chopped flat-leaf parsley 2 tsp. balsamic vinegar 4 slices prosciutto, torn into strips 3 oz. parmigiano-reggiano. Sprinkle parsley on toasts; drizzle with 1 tsp. vinegar. Top with prosciutto. Using vegetable peeler, shave cheese into strips. Place on prosciutto. Drizzle with remaining 1 tsp. vinegar.

  • Cannellini Beans & Rosemary

  • 1/2 small red onion, thinly sliced 1 tbsp. fresh lemon juice 3 tbsp. EVOO 1 small clove garlic 1 tsp. chopped fresh rosemary 1 jar or can (14 oz.) cannellini beans, rinsed 2 tbsp. finely chopped flat-leaf parsley. In bowl, mix onion and lemon juice; let sit. Heat EVOO in medium saucepan over medium-low heat. Grate garlic into EVOO. Add rosemary; stir 1 minute. Add beans; cook until warm. Mix in parsley; season. Divide among toasts. Top with red onion strips.

  • Double Mushroom

  • 1/4 oz. dried porcini mushrooms 2 tbsp. EVOO 1 pkg. (10 oz.) cremini mushrooms, thinly sliced 3 tbsp. finely chopped flat-leaf parsley 11/2 tbsp. butter FSoak porcinis in 1/4 cup hot water; let sit, 15 minutes. Remove from liquid; chop (reserve liquid). In large skillet over medium-high heat, cook EVOO and creminis, stirring occasionally, until browned, about 5 minutes. Add porcinis. Gradually pour in soaking liquid, leaving sediment behind. Add parsley and butter; season. Cook mushrooms until tender, about 2 minutes. Divide among toasts.

  • Creamy Carbonara with Olives

  • 2 tbsp. chopped gaeta or other black olives 1 tbsp. chopped flat-leaf parsley 1 tbsp. EVOO 5 eggs 1/3 cup finely grated parmigiano-reggiano 2 slices pancetta, chopped and cooked. In small bowl, mix olives and parsley; set aside. In large skillet, heat EVOO over medium-low heat. In medium bowl, whisk eggs and cheese; season. Pour into skillet; sprinkle with pancetta. Cook until softly scrambled, about 5 minutes. Spoon onto toasts; top with olive mixture.

  • Mozzarella, Tomato & Basil

  • 1 red tomato 1 yellow tomato 1 small clove garlic 2 oz. salted fresh mozzarella, finely chopped (about 1/2 cup) 3 large fresh basil leaves, thinly sliced. Core and dice tomatoes. Transfer to bowl, grate in garlic and mix. Add cheese; season. Stir in basil. Divide among toasts.

  • Spicy Broccoli Rabe

  • 1 bunch broccoli rabe 1/4 cup EVOO 1 red onion, thinly sliced 3 cloves garlic, thinly sliced 1 anchovy fillet, mashed into paste crushed red pepper. In large pot of boiling, salted water, cook broccoli rabe until wilted, about 5 minutes. Drain, dry and coarsely chop. Heat EVOO in large skillet over medium heat. Add onion and cook until softened, about 2 minutes. Add garlic, anchovy paste and crushed red pepper. Cook, stirring, until garlic is softened, 2 minutes. Add broccoli rabe; cook, stirring, 3 minutes. Divide among toasts.

  • Ricotta, Orange & Chocolate

  • 1 cup fresh ricotta 1 tbsp. confectioners sugar salt 2 oranges 1 oz. bittersweet chocolate, grated. In bowl, mix ricotta, confectioners sugar and 1 pinch salt. Grate 1 tsp. orange zest over ricotta; stir. Cut peel off oranges, slice crosswise into rounds, then quarter rounds. Spread ricotta mixture on toasts. Top with oranges and chocolate.

  • Tuna, Lemon & Capers

  • 1 lemon 1 jar (63/4 oz.) oil-packed tuna, drained 3 tbsp. EVOO 3 tbsp. chopped flat-leaf parsley 2 tsp. minced drained capers Using small grater, remove 1 tsp. lemon zest. Squeeze lemon; measure 1 tbsp. juice. In medium bowl, stir tuna, EVOO, parsley, capers, lemon zest and lemon juice; season. Divide among toasts. Top with more zest and capers, if desired.