← All recipes

Crostini With Basil, Garlic, Goat Cheese And Sun-Dried Tomato

Crostini With Basil, Garlic, Goat Cheese And Sun-Dried Tomato is a breads recipe made with Crostini, Active Dry Or Instant Yeast, Unbleached All Purpose Flour, Salt, and Granulated Sugar. Serves 1. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• Crostini
• 2 tsp
• 3 cup
• 1 1/2 tsp
• 2 tsp
• 1 1/4 cup
• 1/4 cup
• 1 pkg
• 3 cup
• 1 head
• 2 cup

Method (preview)

1. 1

   Crostini: Place all of the ingredients into the pan of your bread machine, program the machine for Dough, and press Start.

2. 2

   Check the dough 10 minutes before the end of the second knead cycle; it should be extremely soft and sticky.

3. 3

   Adjust the consistency as necessary with flour or water.

4. 4

   When the machine has completed its cycle; transfer the dough to a lightly oiled work surface.

5. 5

   Divide it into three pieces.

6. 6

   If you're using a baguette pan, grease the molds of the pan, and sprinkle them with coarse semolina or yellow cornmeal.

7. 7

   Repeat with the remaining pieces of dough.

8. 8

   If you're not using a baguette pan, roll the dough as best you can into three 16-inch logs, and place them on a couple of lightly oiled cookie sheets.

9. 9

   Cover the dough with lightly oiled plastic wrap, and set aside to rise until it's very puffy, 1 to 1 1/2 hours.

10. 10

    When the bread has risen, bake it in a preheated 425F oven for 20 to 25 minutes, or until it's golden brown.

11. 11

    Remove the bread from the oven, and transfer it to a wire rack to cool completely.

12. 12

    When the bread is cool, drape it with a cloth towel and let it rest overnight; it needs to be a bit stale before you cut it.

13. 13

    Slice the bread crosswise into 1/3-inch rounds.

14. 14

    Pour a generous coating of olive oil (about 1/8-inch) into a couple of half-sheet pans, or two large cookie sheets with sides; use your fingers to spread the oil completely over the bottom of the pans.

15. 15

    Put the bread slices into the pans in one layer, as close together as you can get them.

16. 16

    Drizzle the slices lightly with olive oil, and bake them in a preheated 275F oven for 45 minutes, or until they're very dry and are just beginning to brown.

17. 17

    Remove the crostini from the oven, and let them cool.

18. 18

    If not serving them the same day, store the crostini in an airtight container.

19. 19

    Just before serving, use the following topping to complete the crostini.

20. 20

    Serve as an appetizer, or as part of a large antipasto.

21. 21

    Spread each crostini with 1 teaspoon of cheese, then top with a basil leaf, a slice or slices of garlic, and a sun-dried tomato slice, cut in half if overly large.

22. 22

    Serve immediately; the crostini will get soggy if they wait more than about half an hour.