So, Throwing things on Bread Makes A Crostini
There seem to be several kinds of compositions in terms of bread & miscellaneous:
- stuff things into a cut-open bun
- gently put things on top of one toast, and put another toast on top of that.
- mix things with breadcrumbs in a bowl
- bake the bread with fillings already prepped inside
- spread things on one piece of bread
Some examples of these items above?- a bagel- a sandwich- a salad- a danish- AND...
CROSTINI! Yes please allow me to be exhilarated about my first encounter with this seemingly less crafted plate. Here are the elements on top of this slice of bread (#crostini): #ricotta #speck #figs #balsamic #honey. My mom, one of the few ladies in her generation that I know who embrace all kinds of foods, without unexpectedness, enjoyed this crostini plate (BECAUSE I DID TOO!).When I was getting myself familiarized with eating these chunks, I transitioned from eating with my bare hands (which I always do on dinner tables) to leveraging forks and knives. When I started on this piece, I began to reflect on whether it is justified to use forks & knives for crostini. My research took me to this interesting piece on possible mistakes when making crostini, which also sheds light on eating crostini. Here are two things that caught my eyes: (link to the full list attached below)
- Going overboard with the topping
- Overdressing the topping
What are the differences between these two misinterpretations of good crostini then? The first has to do with the amount of toppings and the second its washiness. Does it mean that my using a knife could be rationalized by the over-topped bread? Luckily, there is a "BUT" in the author's further explanation:
If you pile on the topping, it’s going to fall off when you bite into your crostini. Ration your topping so that you can take bites without worrying about staining your shirt. BUT, if you’re serving a larger portion of crostini–a plated one that requires a fork and knife to eat–go ahead and pile on the goods.
Last but not the least, something about this restaurant:the interior design of Atrium DUMBO (by the Brooklyn Bridge) highlights its mixing-wood-toned open kitchen, twining vines tenaciously wrapped on walls, and a mezzanine that overseas all the delightful rhythm.
Reference: http://www.bonappetit.com/test-kitchen/common-mistakes/article/how-to-avoid-bread-dandruff-and-other-mistakes-when-making-crostini