How to Make a Crostini for Ceviche

Video Transcript

"KEILLY MORRIS: So the next step in our shrimp ceviche that we're doing is our wonderful toasty crostinis. So crostinis are one of my favorite appetizers. This work wonderful with spreads. You can literally use these for anything. Crostinis are so good; they're light and crispy. Look. Hear that little snap? So these are so good. These are our cheese and garlic. Now, I figured that these would work so well with the combination of flavors from the salsa that we're using, a little bit of the garlic. Of course, you're going to have onions in there, all these flavors tying with each other. And coming off of our white wine broth bath, this is going to work absolutely phenomenal. So what I've taken the liberty to do is to toast these. Now what you want to do is just take a few, wrap 'em in some aluminum foil as you're reducing down your white wine broth. And by the time you're done--this is literally a five-minute appetizer. This takes you five minutes to cook it at the very most. A little bit of salsa, you sweat your onion and garlic down, and then boom, your crostinis and you're there. So our crostinis, we're actually going to switch because we have some already being toasted in the oven. And what I did is that I just took a few, toasted them up. Nice and warm now. Oh, that smells so good, so, so good. So this is what we start with; this is what we're going to finish with. These are ready to go. Once you hear that little crisp, you know you're in there."