Teff Crostini BY C AT H Y K AT I N- G R A Z Z I N I Move over polenta and make room for teff! Both gluten-free grains congeal upon cooling which makes them perfect candidates for crostini. Sliced and pan-toasted they become delightful crispy thin slabs with soft interiors that make tasty foundations for any crostini toppings you like. Shown here with roasted mini bell peppers and fresh thyme, roasted cherry tomatoes and capers, and blanched French beans over sautéed mushrooms. Teff crostini are a tasty appetizer and fun party fare.
Photo by Giordano Katin-Grazzini
Teff cooking time 20 minutes to make a porridge + 1 hour to cool + 20 minutes to pan toast Toppings prep time 45 minutes Cooking time 45 minutes Makes 20-40 crostini, depending on dimensions
VEGWORLD
38
July/August 2021
