Crostini

Here I am, lounging about on a Sunday evening with the baseball on in the background.  I know nothing about baseball but when it seems that everywhere here is gripped with San Francisco Giants fever, it is hard to ignore.  The kids have had to dress in black and orange to show their Giants spirit at school and it is the talk of the town so Joel and Levi have been watching quite a bit of the games this week.  I don’t think it is as exciting to them as the rugby but it can fill the void for now.

In all honesty, the reference to ‘lounging about’ was rather generous.  We did get the lease on the townhouse and moved in last Saturday. What a whirlwind! Our fourth move in four months.  I am not moving again unless it is back to Australia.  I’m still surrounded by clothes spread all over the bedroom floor and a few boxes full of craft and toys.  It is quite an art form downsizing from a 5 bedroom house to a 3 bedroom townhouse but we trying to simplify and cull where need be.  I keep reminding myself something that a friend said her dad use to always say – ‘small home, happy family’.

Last week all the kids started at new schools and a new preschool.  A very good move but it wasn’t an easy move.  The schools start 1/2 an hour later then their last school so already I’m feeling happier.  Plus Elliott goes to a morning session preschool which gives me a good chunk of hours to myself every week.  I haven’t used these hours so far for anything exciting but when I get this house in order the world is my oyster!  Oh the possibilities.

I have a slightly bigger kitchen in our new place and I feel at home in it already.  This week I haven’t had time to bake bread so I’ve been buying a few loaves. With the leftover ends I’ve been thinly slicing and giving them a second lease on life as crostini.

One of my first jobs was working at a cafe/deli and one of my tasks at the end of the day was to thinly slice the leftover breads and bagels and turn them into crostini to be bagged and sold.  I usually brush olive oil with a little garlic and dried oregano on both side of the bread and then sprinkle over some salt.  Sometimes I’ll switch the oregano with a little cumin and dried chilli flakes, depends on what I want to serve the crostini with.  My kids all love homemade hommus and it makes a wholesome snack with vegetables and the crostini with cumin – the older kids like the dried chilli too.

A handy tip that I have started doing is making a batch of hommus and halving it between 2 small jars that are wide enough to dip into.  I stack them in the fridge so they are ready to go for afternoon tea.  I find half a batch is the perfect amount for my tribe.  They make it easy to pack for a snack on the go.

For the leftover white sliced bread, I made a sweet crostini.  It is brushed with melted butter and then sprinkled with cinnamon and sugar before being baked till crisp.  One of the kids favourite treats, and mine, is something we call Doughnut Toast which is just toast with butter and  sprinkled with cinnamon and sugar. It is reminiscent of a freshly made cinnamon doughnut and scrummy with a cup of tea on a cold Winter’s afternoon.  This doesn’t beat the warm Doughnut Toast but it is a sweet treat to throw in the lunch box which the kids love.

Well the San Francisco Giants just snatched up the World Series so it is time to go to bed and perhaps ponder when exactly the definition of ‘world’ changed.

crostini

thinly sliced bread
olive oil
garlic, crushed
dried oregano or ground cumin and dried chilli flakes
sea salt

Preheat oven to 160 degrees C.  In a bowl pour in some olive oil and stir through the crushed garlic.  Brush the flavoured oil onto both sides of the bread and sprinkle over salt and herbs or spices.  Bake for 20 – 25 minutes, or until golden brown, turning over at the half way mark.

sweet crostini

thinly sliced bread
melted butter
caster sugar
cinnamon

Preheat oven to 160 degrees C.

I usually make jars of cinnamon sugar to have on hand which are a mix of 1 cup of caster sugar with 2- 3 tablespoons of ground cinnamon.  For the sweet crostini, just brush the bread on one side with the melted butter and sprinkle over the cinnamon sugar.  Bake for 20 -25 minutes or until dry and crisp.

This entry was posted in Afternoon Tea, Basics, Bread, Cheap and Cheerful, Entertaining, School Lunches. Bookmark the permalink.

4 Responses to Crostini

  1. Megan Daley says:

    We call cinnamon toast doughnut toast too! It’s Ava’s fav thing at Salt at Rosalie, and we have it regularly at home. We even have a shaker ready made with the cinnamon/sugar mix. Shall try your crispy version!

  2. Giggling over this post – and your reference to “world”. I used to also make all sorts of snide remarks until I was politely informed that it’s called the “World Series” because back when it started it was sponsored by a newspaper called The World or something like that.

    On another note, I love homemade hummus and on the weekend made THE BEST hummus I’ve ever made. From an Ottolenghi recipe out of Jerusalem. SO GOOD!

    Hope all going well with you all

    • natalie says:

      That is funny! I had googled and found that out but one can’t help but mock. I have not made the hummus from Jerusalem. I will have to give it a go. Thanks for the recommendation!

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