I let my DD make crostini. I'm not so fond of it that I'll put any
effort into making it, but oh boy it tastes DOES taste *good* when she
makes it - and I scarf it up.

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On Tue, 27 Jan 2009 16:49:39 GMT, "James Silverton"
> wrote:

>Hello All!
>
>Like Crostini, recipe below.
>----------------------------------
>Crostini di Polenta alia Pizzaiola
>
>
>
> "Esther Westerveld" >
>
>
>
>Yield: 8 Servings and it's really pretty good!
>
>
>
>Polenta
>
>(Crostini would also include thin slices of bread and tortilla is
>actually very good but the broiling should be done by inspection.
>Afghan(!) and pita breads are fine too.)
>
>Misto
>
>2 Garlic cloves
>
>6 Ripe tomatoes, finely chopped (processor)
>
>Salt & pepper
>
>1½ Tab Parsley
>
>
>
>
>
>Spray a medium sized skillet over Iow heat and saute the garlic gently,
>just until it begins to take on color. Add the tomatoes, salt and pepper
>and cook uncovered for 10 minutes, or until the tomatoes lose their
>juices. Stir in the parsley.
>
>
>
>Preheat the broiler. Cut the cooked polenta (bread etc.) into 2" squares
>and spray with oil. Broil until they are firm and lightly crisp with a
>bit of a crust on the first side. Turn the squares over and spread with
>the tomato mixture. Broil for 5 to 7 minutes (when using bread, they
>will take much less time. Inspect to prevent burning) and serve
>immediately.
>
>----------------------------------------
>
>
>
>This snowy day, I felt like having crostini but had no bread or polenta.
>I used lightly toasted split bagels and they were pretty good!



--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West