IB Food Plc, the chef ingredients company



Crostini is a traditional starter in Italy usually made with toasted bread, usually Tuscan, and topped with a variety of ingredients. It is a versatile and light dish that has become a trendy and sophisticated recipe found in a lot of menus. In winter certain restaurants use grilled polenta as a base for the crostini, but his belongs to the richer and more filling seasonal dish. With great ease and a little imagination crostini can become part of your menu that will tantalise your customers and make more profit!

Warm Goat’s Cheese Crostini with Sundried Tomatoes and Artichokes Ingredients for 1 portion: - 1 Slice of Bruschetta Bread - 60g Goat’s Cheese - Mixed Lettuce Leaves - 28g (1oz) Sundried Tomatoes - 3 Baby Artichoke Hearts - Olive Oil & Balsamic Vinegar Dressing Toast the slice of bruschetta and then cut out three rounds. Top with the Goat’s cheese and place under a grill to achieve a golden colour on the top. In the meantime toss the salad leaves in the dressing, add the sundried tomatoes cut into slithers. Arrange on a plate and place the goat’s cheese crostini on top. Cut the artichokes into quarters and place around the plate. Serve at once.	Crostini of Wild Mushrooms Ingredients for 1 portion: - 1 Slice of Bruschetta Bread - 60g Cocktail of 6 Wild Mushrooms - 20g Truffle Sauce - Freshly Chopped Parsley - 30g Greek Yogurt - Mixed Salad Leaves - Olive Oil & Balsamic Dressing Toast the slice of bruschetta and cut out three rounds. Spread on each a little of the truffle paste. In a frying pan heat the cocktail of wild mushrooms, salt and pepper to taste (garlic and a splash of white wine can be added as an option). Sprinkle the parsley on to the mushrooms and divide between the crostini. Toss the mixed leaves in the dressing, arrange on a plate and top with the crostini. Place a little of the yoghurt on each of the crostini and serve.