Crostini and cross-cultural contamination.
 

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!

--


James Silverton
Potomac, Maryland

Email, with obvious alterations:
not.jim.silverton.at.verizon.not

Crostini and cross-cultural contamination.
 

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. :)

``````````````

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