Crostini Neri features crostini (small toasted slices of bread) topped with a mixture of squid ink and olive oil. The mixture is spread on the crostini, and then it can be garnished with various ingredients such as diced tomatoes, chopped parsley, chopped garlic, and grated Parmesan cheese. The result is a savory and flavorful appetizer that is typically served as an antipasto or a starter. The dish is known for its intense black color, which comes from squid ink.
- 1 baguette or ciabatta bread, sliced into 1/4 inch thick slices
- 1/4 cup of squid ink
- 1/4 cup of extra-virgin olive oil
- 2 cloves of garlic, minced
- Salt and pepper, to taste
- Optional toppings: diced tomatoes, chopped parsley, grated Parmesan cheese
- Preheat the oven to 350°F (175°C).
- Arrange the bread slices on a baking sheet and toast them in the oven for about 5-7 minutes or until they are golden brown and crispy.
- Mix the squid ink, olive oil, minced garlic, salt, and pepper in a small bowl until well combined.
- Remove the toasted bread from the oven and spread a generous amount of the squid ink mixture over each slice of bread.
- Add the toppings of your choice, such as diced tomatoes, chopped parsley, and grated Parmesan cheese.
- Place the crostini back in the oven for about 2-3 minutes to let the toppings warm up and the cheese melt.
- Remove the crostini from the oven and let them cool for a minute before serving.
- Serve warm and enjoy as an appetizer or a starter.
Note: If you can’t find squid ink, you can use a mixture of black food coloring and olive oil. And you can adjust the quantity of squid ink according to your preference.
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