Deluxe crostini
Suggested assortments:
- Ricotta cheese topping – Le Sauciflard black pepper or white wine rosette de Lyon
- Rillettes with duck foie gras – Grilled tomatoes
- Parfait of duck foie gras with maple syrup – Grilled eggplant
- Ricotta – Grilled eggplant and tomatoes
Deluxe crostini
Print RecipeIngredients
- 1 European Baguette cutted into 25 slices
- 175 ml Huile d'olive
- 1/2 Eggplant thinly sliced
- 1/2 package Mixed tomatoes halved
- 15 ml Maple syrup
- 60 ml Ricotta cheese
- Salt and pepper to taste
- 50 g Le Sauciflard rosette de Lyon (black pepper or white wine), thinly sliced
- 70 g Rillettes with duck foie gras
- 70 g Parfait of duck foie gras
Instructions
- Preheat oven to 190°C (375°F). Place baguette slices on a baking sheet and brush them with about 125 mL (¼ cup) oil. Toast on middle rack of oven until golden brown, about 8 minutes, turning at the midway point. Remove from oven and cool.
- Place eggplant slices and tomatoes on a baking sheet, brush with a blend of olive oil (45 mL/3 tbsp.) and maple syrup, and bake for about 10 minutes, turning over at the halfway point.
- Mix the ricotta, salt, and pepper together in a bowl. Set aside.
- Garnish baguette slices with different toppings.
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