Garlic. It can be an ingredient that many tend to stir away from when planning a dinner party. But, yes or SI, you can serve garlic to guests with this delicate, little dollop of an appetizer. A suggestion for this recipe is to serve it in an individual portion to avoid from over doing on the strong flavors and get enough to eat one or two crostini. This ideally is used as an appetizer for a cocktail party or as a first appetizer, with additional appetizers or first courses to follow. An Italian dip to stimulate your dinner or menu to begin!
Difficulty: Easy Prep Time: 15 minutes Cook Time: 50 minutes
1 or 2 Garlic Cloves
1 glass of White Wine
Rustic Italian Bread or Baguette
Salt & Pepper
- Bring water to boil, and boil or steam the potatoes with skins.
- Finely chop the scallion. Add the scallion to a small frying pan with olive oil and sea salt. Remove potato skins, cut into small pieces and add to frying pan. Finely chop garlic clove and add to frying pan.
- Let this cook down for a few minutes and once it has pour the wine and put the flame on high. Let the alcohol evaporate. Then add vegetable broth and let this cook all together on a low flame for 40 minutes.
- While this is cooking, make the crostini. Preheat oven to 350. Cut bread into thin slices, brush with olive oil and a pinch of salt. Place on top of baking sheets, and put in oven. Let the bread cook until golden, 10 to 15 minutes, and remove. Set bread aside until plating dish.
- After, remove from flame. At this point the garlic potato mix should have become a cream – if there are still large pieces of potato leave it on the flame for a little while longer, if you still haven’t noticed a cream made use a hand mixture to make it creamier. Salt and pepper the cream.
- Take small, appetizer serving bowls, and place two spoonfuls of the cream in each. Topping the spoonfuls of cream with 1 or 2 anchovies. Place 1 or 2 crostini pieces inside the serving bowls and serve.