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Mark McEwan’s Crostini

Mark McEwan’s Crostini


Chef Mark McEwan shows us his base crostini recipe for a variety of mixed toppings with powerful flavours.

Crostini by Chef Mark McEwan


1/2 slender ciabatta, cut 1/2 inch slices
2 tbsp olive oil
to taste sea salt and pepper


  1. Preheat broiler. 
  2. Arrange the ciabatta on a baking sheet, sprinkle with half the olive oil, and season with salt and pepper. 
  3. Broil until crisp and golden. Turn and repeat.  

You can make these ahead and store for a day or so in an airtight container — but not in humid weather.


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