This Sunday, I plan to eat delicious snacks and salty things as an ode to my American culture. I have no plans, however, to watch sporting events. My lifelong indifference to athletics led only to my parents teasing me I would surely marry a man who wanted to watch football every Sunday. Well, I married a film major (brags blogger wife whose laptop rests upon a 4th edition of The Screenwriter’s Bible). We’ll probably take the day to enjoy our own movie marathon. And eat snacks.
Last Super Bowl Sunday, I was home sick and eating this. This year, I am on the rebound to good health and endorsing some healthy appetizers (inspired by serious steroid-related weight gain). These were such a smash at our housewarming in August, and a nice treat again this week at a neighborly happy hour. Tis not the season for tomatoes and strawberries—I know, I know—but grape tomatoes help make the most of this Tuscan treat.
Note: I made this for 50 guests with nary a leftover and multiplied the recipe by six. Because the toasts and topping make excellent leftovers, it is worth at least doubling the recipe. I also used a multigrain baguette the second time around, and it was fantastic.
Crostini di Firenze
from Desperation Entertaining by Beverly Mills & Alicia Ross
makes 20 crostini
1 baguette (at least 12 inches long)
1 large clove fresh garlic
3 tbsp. extra-virgin olive oil
1 tbsp. balsamic vinegar
1/4 lb. ripe strawberries (about 1/2 cup chopped)
1 lb. grape tomatoes, halved
5 or 6, fresh mint leaves (2 tsp. chopped)
Make the crostini
Turn on the broiler. Cut off one end of the baguette, then cut 20 slices, each about 1/2 inch wide. Place the bread slices on a baking sheet and toast in the hot broiler about 3 inches from the heat source until golden brown, about 1 minute. Remove, turn the slices over, and toast until golden brown on the second side, about 45 seconds. Remove the toasted bread from the baking sheet and let cool to room temperature.
Mix the topping
Mince the garlic (on a microplane, or like this) and place in a small bowl. Add the olive oil, vinegar, and a pinch of salt and pepper. Whisk well to blend and set aside at room temperature until ready to serve. The vinaigrette and toast slices can be stored at this point for up to 8 hours. Cover the vinaigrette. Place the toast slices in an airtight container at room temperature.
Rinse and drain the strawberries thoroughly. Remove the leaf caps of the strawberries and cut the berries in half. Place the strawberry halves on a cutting board and chop coarsely to 1/4-inch pieces. Put the strawberries in a mixing bowl with the chopped tomatoes. Rinse and dry the mint leaves; finely chop and add to the fruit mixture. The strawberry-and-tomato mixture can be refrigerated and covered up to 2 hours.
Assemble the firenze
Whisk the vinaigrette to remix, pour over the fruit mixture and stir well to blend. Taste and adjust salt and pepper to your preference. Arrange the toasts on a serving platter and spoon the topping onto each slice.
Let the crostini stand at room temperature for about 10 minutes before serving to allow the vinaigrette to penetrate the bread. They will get soggy if standing too long, so better to assemble in batches—I promise, even in the midst of a party, this is a breeze. They will go fast.
Click to some other favorite dips and appetizers from A Pear to Remember…