Bruschetta, montaditos & bocadillos etc

⇐ Recipes from cookery books

Bruschetta, or crostini is the italian term. Traditionally crostini were small while bruschetta were made with larger slices of bread but the names seem to be pretty interchangeable and probably regional. Montadillos and bocadillos are the spanish terms (according to Morito), the former being open like the bruschetta, the latter has the top of the roll as well to make a sandwich.

I usually use Morito rolls as the bread base, but any good quality bread will do. Generally the bread is lightly toasted or pan fried, maybe only on one side.

The quality of the ingredients is paramount. If the tomatoes are not super ripe and flavoursome, or you can't get anchovies that aren't a joy to eat then don't bother.

Olive oil and tomato bruschetta

Really ripe tomato

extra virgin olive oil

clove garlic, peeled

1. Rub the peeled clove of garlic over the toasted bread, as if the toast was a grater. Drizzle olive oil over the toast. Rub in the tomato to pile some on top. Season well and drizzle a little more olive oil on top.

Broad beans, black olive and tomato bruschetta

200g broad beans, frozen ones are fine

1 tbsp good quality black olives, coarsely chopped

1 large tomato, peeled and diced

½ tbsp white wine vinegar

fresh mint leaves

½ tbsp extra virgin olive oil

salt & pepper to taste

1. Cook the broad beans in salted boiling water for 2 minutes.
2. Drain under cold running water. Slip the skins off the individual beans, discarding skins, unless the beans are very small young
3. Put into a bowl, add the olives and crush gently together
4. Mix in the tomatoes and vinegar, add the mint leaves, and olive oil
5. Season and pile onto the toasted bread, maybe drizzle a little more olive oil to top

Made at Home Georgio Locatelli

Tomato and Anchovy montadillos

Morito rolls

clove garlic, peeled

skinned and chopped tomato

extra virgin olive oil

good quality anchovy fillets

a little chopped green chilli, seeds and membrane removed

1. Toast the Morito rolls and rub the garlic clove over them
2. Place the tomato on top. Add an anchovy fillet. Garnish with a little chopped chilli

Morito Sam & Sam Clark

Avocado and Anchovy montadillos

Morito rolls

clove garlic, peeled

sliced avocado, dressed with a little lemon juice, olive oil, salt and pepper

extra virgin olive oil

good quality anchovy fillets

a little chopped green chilli, seeds and membrane removed

1. Toast the Morito rolls and rub the garlic clove over them
2. Place the avocado on top. Add an anchovy fillet. Garnish with a little chopped chilli

Morito Sam & Sam Clark

Anchovy & chickpea crostini

½ french stick, or other bread

1 400g tin of chickpeas

10 anchovy fillets, plus some of the oil from the tin

juice of ½ lemon

handful of flat parsley leaves

1 tbsp tahini

black pepper

about 4 tbsp extra virgin olive oil

1. Drain and rinse the chickpeas, and roughly chop the anchovies
2. Mix with lemon juice, parsley and tahini
3. Add ½ tsp freshly ground black pepper
4. Pulse in a food processor with a little of the oil from the tin of anchovies, or use other olive oil, to create a chunky paste.
5. Adjust seasoning (probably no salt required) and spoon onto the toasted bread

Polpo Russell Norman

Smoked salmon, horseradish and dill crostini

½ french stick, or other bread

250g creme fraiche

2 tbsp Dijon mustard

3 tbsp freshly grated horseradish

salt & pepper

500g thinly slices smoked salmon

sprigs of dill

lemon juice

1. Make the horseradish cream by mixing g the creme fraiche, mustard and horseradish. Season with a little salt and pepper
2. Put a generous amount of smoked salmon (25g) on the toasted bred, top with a spoonful of horseradish cream. Decorate with a sprig of dill and add a few drops of lemon juice and a grind of black pepper

Polpo Russell Norman

Crostini al Funghi

bread

250g mushrooms, ideally wild mushrooms including porcini (ceps in France, eekhoorntjesbrood in Nederland)

30g butter

½ clove garlic, crushed

2 sage leaves

1 tbsp vin santo or similar, not too sweet

1 tbsp chopped flat leaf parsley

salt and pepper

1. Brush the mushrooms clean and chop quite finely.
2. Melt the butter in the pan, add the garlic and sage and fry gently for 2 minutes. Add the mushrooms and sauce, stirring from time to time, until tender and most of the moisture has evaporated.
3. Add the wine and some salt and pepper and stir fry for a couple more minutes. Add the parsley and spread on the toasted bread

Complete Italian Food Antonio & Priscilla Carluccio

italian spanish bread