How do you keep crostini from getting hard?

Hard crostini can hurt the roof of your mouth, plus they crumble too easily, falling apart at the first bite. To avoid hard crostini, don't overcook the bread slices . They should be crisp on the outside edges but still just slightly tender in the middle.

What is pasta alla norma made of?

Originally from Catania, a city on the eastern coast of Sicily, Pasta alla Norma is a delicious Sicilian pasta made with tender eggplant and tossed in a herby tomato sauce and a sprinkle of ricotta salata cheese . This eggplant pasta recipe makes a satisfying vegetarian dinner that even meat lovers enjoy!

What is the rule of thumb for adding crostini toppings?

The bread can be toasted a few hours in advance of serving. I would not recommend adding the toppings until 10-15 minutes before serving . This way, the bread won't get soggy from the toppings. If you are planning a party where guests will be arriving at different times, you can always make a crostini bar.

What is the trick to soften French bread?

Wrap the bread in a damp (not soaking) towel, place on a baking sheet, and pop it in the oven for 5-10 minutes . In the microwave: Wrap the bread in a damp (not soaking) towel, place it on a microwave-safe dish, and microwave on high for 10 seconds.

What is the meaning of Alla Norma?

The name Pasta alla Norma is said to have originated from the cry of joy and approval that people cannot repress after they eat this Sicilian specialty: “This pasta is a NORMA!” meaning a masterpiece . This is a simple recipe courtesy of Chef Rosario, but it's one that requires the highest possible quality ingredients.

Do you need to peel eggplant?

While the skin of a small young eggplant is edible, the skin becomes bitter on larger or older eggplants and should be peeled . When in doubt, the answer to, "Do you peel eggplant before cooking?" is yes, peel it. Use a vegetable peeler or paring knife to remove the skin.

What is pasta sauce called in Italy?

Widely used in Italian-American cuisine, it is known as alla marinara in Italy, where it is typically made with tomatoes, basil, olive oil, garlic and oregano, but also sometimes olives, capers, and salted anchovies. It is used for spaghetti and vermicelli, but also with meat or fish.

How do you revive stale crostini?

(If you have stale sliced bread you are better off making toast, crostini or bruschetta.) Spread the stale snacks out on a cookie sheet and place in a 350o F oven. Let them bake for about 10 minutes and then remove from the oven and let cool completely. Once cooled the snacks should be crispy and refreshed.

Can you rehydrate hard bread?

A lower oven temperature will help rehydrate the loaf without drying it out . Hold the loaf of bread under a running faucet and cover the exterior in hot or cold water—the temperature doesn't matter. The drier the loaf, the more water you should use.

Crostini Alla Norma Recipe (2024)

By Lidey Heuck

Total Time: 50 minutes
Rating: 4(298)
Notes: Read community notes

The classic Sicilian pasta sauce of eggplant and tomato makes a hearty topping for summery crostini. Traditionally, the alla norma method involves frying eggplant, but this recipe calls for roasting it, which saves time and requires much less oil. The eggplant and tomato mixture can be made up to two days in advance, which makes this a great dish for entertaining, since it benefits from some extra time for flavors to develop. For an even quicker appetizer, serve in a bowl with toasted baguette slices on the side.

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Ingredients

Yield:About 3 cups (about 36 crostini)

1large baguette (about 18 inches), cut into ½-inch-thick slices
5tablespoons olive oil, plus more for brushing
1½pounds eggplant (about 1 large), cut into ½-inch cubes
1½teaspoons kosher salt, plus more to taste
1teaspoon black pepper, plus more to taste
1medium yellow onion, chopped
2garlic cloves, minced (about 2 teaspoons)
1teaspoon dried oregano
¼teaspoon red-pepper flakes
1½pounds medium tomatoes (about 4), cored, seeded and cut into ½-inch pieces
1¼cups thinly sliced fresh basil
2teaspoons red wine vinegar
¾cup shaved or grated ricotta salata cheese (about 2 ounces), for serving

Ingredient Substitution Guide

Nutritional analysis per serving (8 servings)

258 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 8 grams protein; 587 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

Step
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1
Heat the oven to 400 degrees. Arrange the baguette slices on a sheet pan, brush the tops with olive oil, then bake until lightly toasted, 5 to 10 minutes. Transfer to a board or platter and set aside.
Step
2
Add the eggplant, 3 tablespoons olive oil, ½ teaspoon salt and ½ teaspoon pepper to the sheet pan. Toss well and roast, tossing occasionally, until very tender, 20 to 25 minutes.
Step
3
When the eggplant is done, in a large (12-inch) skillet, heat 2 tablespoons olive oil over medium-low. Add the onion and cook, tossing occasionally, until the onions are translucent, 6 to 8 minutes. Add the garlic, oregano, red-pepper flakes, 1 teaspoon salt and ½ teaspoon pepper and cook just until the garlic is fragrant, about 1 minute.
Step
4
Add the cooked eggplant, tomatoes, ¼ cup basil and the red wine vinegar, and continue to cook over medium-low heat, stirring occasionally, until the tomatoes have completely fallen apart and the mixture has thickened, about 15 minutes. Season to taste with salt and pepper.
Step
5
Spoon the mixture onto the baguette slices, top with the remaining basil and the ricotta salata, and serve warm or at room temperature.

Tip

The eggplant and tomato mixture can be made up to two days in advance. Store in a sealed container in the refrigerator.

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Crostini Alla Norma Recipe (2024)

By Lidey Heuck

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Ingredients

Nutritional analysis per serving (8 servings)

Preparation

Ratings

Private Notes

Cooking Notes

FAQs

How do you keep crostini from getting hard? ›