CROSTINI CROSTINI AND MORE CROSTINI (Grilled bread shredded with Red Cabbage or Radiccio)

I have yet to come across a Tuscan who would not sit down to dinner without the bread and more specifically their crostini (especially on Sundays!)

There are many different types of crostini, the bread is typically unsalted and grilled and the toppings vary but in general are veggies from peppers, faggioli (lima, navy, kidney beans) to just a simple version with a good drizzle of olive oil and salt.

I first had this version while in a winery in Chianti (near Siena) and was just too good for words.

YOU'LL NEED:
(serves six)

- 6 slices of country bread (unsalted is preferred) cut about 1/2 inch thick.
- 6 garlic cloves
- 3/4 cup extra virgin olive oil
- 12 oz red cabbage shredded finely
- 2-3 T spoons red wine vinegar
- dash of salt and ground black pepper

PREPARATION:

- Preheat your grill (or your boiler). Place the sliced bread on a cook sheet and grill (turn over just once) until they are golden on both sides. Place them on seperate small salad plates and oil just the top side.
- In a good size saucepan on high heat add the remainder of the olive oil and smashed, cut garlic (3 cloves) and when a light golden color add the cabbage and mix. Add the vinegar and season (salt & pepper). The cabbage ought to be warm and slightly wilted... do not over cook !
- Place the cabbage on your grilled bread and are now deemed to be called CROSTINI !
- I like to sprinkle a dash of freshly grated parmigiano cheese on top each crostini as it just adds a bit more flavor and umphhhhh!
- For the best result, eat with a small glass of Chianti

ENJOY