Sunday, August 16, 2009

Cognac-Flavoured Crostini


Sometimes, we remember the frites more than the steak. My sister recently dined at a new eatery in town and had a most memorable meal. But the one item that really blew her mind was the bread. In fact, she was so besotted with their bread that she came over to my house, armed with a bagful of goodies, among them a baguette, some olive oil and hummus dip. "We must try and replicate the taste!" she said, like a woman on a mission.


"Hmmm ... the bread was that good, huh?" I thought.

In the kitchen, we laid out the ingredients on the table. "Rumour has it that the bread is flavoured with a splash of vodka," she said, with a glint in her eyes.

"Ooooh!" Now I was starting to feel her enthusiasm.

"Vodka I have none, but I do have cognac," I offered.

And so we began our kitchen experiment ...


- 1 baguette
- 4 to 5 tbsp Extra Virgin Olive Oil
- a knob of butter
- 1 tbsp cognac (or vodka)
- 1 clove (or 2) garlic, sliced/smashed
- Sea salt
- Black pepper

1. Pre-heat oven to 200 degree celcius.

2. Slice the baguettes into 1/2 inch thick pieces and lay out on a tray.

3. In a bowl, combine olive oil, butter, garlic and cognac, and microwave on high for about 2 minutes, so that the flavour of garlic is infused into the oil (butter should be melted by then). Stir well.

4. Brush both sides of all the baguette slices generously with the flavoured oil.

5. Toast in the oven for slightly over 1 minute, or when the sides start turning crusty and golden brown. Don't take your eyes off them! The bread should still be soft, chewy and pliable in the centre.

6. Take the tray of crostini out of the oven, sprinkle with sea salt and black pepper. Serve immediately.


You will notice that the addition of alcohol really provides a robust depth to the crostini. Very irresistible! We wiped out 2 trays of crostini just like that! *snaps fingers*

We had them with hummus but I can imagine they would go well with an avocado dip too. Or spoon some fish tartare on top of them! Ah, that would be such a posh hors d'oeuvre, wouldn't it? :)


  1. Wow, cognac flavoured crostini, sounds tempting!

  2. oh, i thought i posted a comment here, but maybe it didn't work -- the cognac is an interesting idea... i would never have thought of that

  3. wow its looks so appetizing and crisp. wish I had a sis as enthusiastic as yours to cook n experiment food with :) so much fun, no?

  4. cognac flavoured crostini.... so posh! Love your photographs. may i know what camera do you use?

  5. Kenny: Tempting is the word! :)

    Justin: I wouldn't have thought of it either! Must try it with vodka another day.

    Zurin: Thanks! Yes, it's nice to have a sister to share things/hobbies with :)

    Ellie: Thanks! I am quite shy to say that my camera is a Nikon Coolpix point-and-shoot. I got it in 2005 or 2006, if I remember correctly. So you can imagine how outdated it is by today's standards! But still, it has served me well, altho I am itching for a much better camera to take nicer food pics ;P

  6. These are gorgeous....
    I may try some tonight....

  7. oh yum!! I don't have a sister to cook with but I do have twin daughters, who spent time in a cooking school in Tuscany earlier this year creating, Osso Buco, Tiramisu, Rissotto, handmade pasta oh how lovely...and I think this weekend we will dabble in a little crostini..thank you yum yum xx

  8. I took a circuitous route to find your blog but I am so glad that I did! It is lovely and you have some wonderful recipes posted! Thank you.

    These look delicious! I am going to prepare them tonight!

  9. I made the crostini last night...only a week later than anticipated. They were absolutely delicious. I wanted to consume the entire baguette! Absolutely delicious!! Thank you.

  10. Oh, this sounds so delicious! I have a baguette and I'm going to try this! Love your blog :)

  11. I tried it recently. It is sooooo good. Thanks for sharing. Love your blog ;p