Charity Soup Event - Workday 3

Our final workday was making crostini. Crostini is crusty sliced French bread that has some type of liquid fat such as butter and salt and pepper. Crostini is served with soups, bisques, stews and spreads. Personally, I really love dipping the bread into the soup and letting it sit in the soup to soak up all of the flavor. You can certainly buy crostini in a store, but when you make it yourself, there is this lovely smell of the bread as well as the bread becomes al dente (hard on the outside with little soft center.) For this version, I veered away from traditional crostini because I thought the flavors would complement the soups and stews well.

Crostini Ingredients

4 cases of French bread

6 pounds of unsalted butter

3/4 cup of salt

1/2 cup of pepper

1/4 cup of thyme

1/8 cup of garlic powder

Crostini preparation

Slice all of the French bread on a bias about 3/8 an inch thick.

On a baking sheet lined with parchment paper, lay one layer of the sliced bread flat.

In a medium saucepot, add the butter and melt it

Using a brush, after the butter has melted thoroughly, spread the butter on lightly.

Combine in a bowl, salt, pepper, thyme and garlic powder

Once all the pieces are all covered with butter, sprinkle on the seasoning very lightly.

In a preheated 350 degree oven, cook the trays for 8-10 minutes or until golden brown

After we removed them from the oven, we wrapped them in foil and placed them in the freezer.

Typically, you would serve the crostini directly.

Bon Appetit!