Topped with jalapenos, crushed cheese and olives this Crunchy Crostini bread is sure to become your favorite as it is very easy to make and extremely yummy as well. Try it out.
Watch this Masala TV video to learn how to make Crunchy Crostini ,Dark Cookie Brownies and Triple Chocolate Cupcakes Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 20 December 2019.
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Crunchy Crostini:
Ingredients:
Baguette 1
Roasted garlic 1 pod
Olive oil as required
Grated cheese ½ cup
Chicken cold cuts 2-3
Tomato (sliced) 1
Olives (sliced) few
Method:
Grill or toast the baguette slices on both the sides till crispy and golden. Rub with roasted and halved garlic pod and brush with olive oil. Add the toppings and serve immediately.
Triple Chocolate Cupcakes:
Ingredients for Cupcakes:
Flour ⅓ cup
Cocoa powder 4 tsp
Baking soda ¼ tsp
Baking powder ¼ tsp
Coffee powder ¼ tsp
Oil 4 tsp
Vanilla essence ¼ tsp
Dark brown sugar ¼ cup
Buttermilk ⅓ cup
For Filling &Frosting:
Hazelnut chocolate spread 2 tbsp
Sour cream 1 tbsp
Cream ¼ cup
Coffee powder ⅛ tsp
Cocoa powder 1 tbsp
Icing sugar 1-2 tbsp
Method:
In a bowl, sift together the flour, cocoa powder, baking soda, baking powder and coffee powder. In another bowl, whisk together the oil, vanilla essence and brown sugar. Using a spatula, add the dry ingredients to the wet in two batches, alternating with the buttermilk. Divide the batter between the muffin cups and bake 15-17 minutes, or until a toothpick inserted comes out clean.
Let cool completely on a wire rack. Stir together the hazelnut chocolate spread and sour cream and set aside.
Gently poke a hole in the top of each cupcake and pipe in the mixture. If you don’t want to pipe the filling in, simply spread the mixture on top of each cupcake evenly. Let it firm up for a few minutes in the fridge before frosting. Beat cream with coffee powder until soft peaks form. Add the cocoa powder and icing sugar. Frost the cupcakes with the whipped cream mixture.
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