Smokey Crustinis on the Arteflame Grill

Introduction

Crustinis are traditionally toasted bread slices, but when made on the Arteflame grill, they get a unique, smoky finish that elevates them to the next level. The grill’s flat cooktop allows for an even, golden toast, while the wood-fire flavor adds depth to these bite-sized beauties. Whether you’re topping them with cheese, tomatoes, or grilled meats, these crustinis are sure to impress.

Ingredients

• 1 French baguette, sliced thinly
• 4 tbsp unsalted butter, melted
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• Sea salt to taste
• Freshly cracked black pepper to taste
• Optional toppings: cherry tomatoes, burrata, grilled peppers, olive tapenade

Instructions

Step 1: Fire up the Arteflame Grill

Begin by preparing your Arteflame grill. Pour some vegetable oil onto three paper napkins and stack them on the grill. Place your firewood on top, light it, and let the grill heat up for about 20 minutes.

Step 2: Prep the Baguette

While the grill heats up, slice your baguette into ½ inch thick pieces. In a small bowl, combine the melted butter, minced garlic, rosemary, and thyme.

Step 3: Grill the Crustinis

Once the grill is hot, place the bread slices on the outer edges of the flat cooktop. Brush each slice with the garlic-herb butter. The heat will vary across the flat cooktop, so keep the bread near the edges for a gentle, golden toast, flipping once after 2-3 minutes or when each side is lightly crispy and browned.

Step 4: Season and Smoke

As the bread toasts, sprinkle with sea salt and cracked black pepper. The natural wood smoke from the fire will infuse the bread with a delightful smoky flavor. Keep an eye on the bread and move it to cooler areas if needed to prevent burning.

Step 5: Remove and Top

Once the crustinis are perfectly crisp, remove them from the grill. Let them cool slightly before topping them with your desired toppings, such as charred tomatoes, burrata, or grilled peppers.

Step 6: Serve Warm

Serve these smokey crustinis warm, straight off the grill. They pair wonderfully with a glass of wine or as a side to grilled meats or salads.

Tips

• Even cooking: Keep the bread slices closer to the outer edge of the cooktop to avoid over-toasting or burning.
• Topping Ideas: Fresh mozzarella, prosciutto, sun-dried tomatoes, or grilled mushrooms are all fantastic on these smokey crustinis.
• Herb Variations: Try swapping out the rosemary and thyme for basil and oregano for a more Italian-inspired flavor.
• Make it Vegan: Use a plant-based butter and serve with grilled vegetables or hummus.

Variations

1. Cheesy Herb Crustinis: Top with shredded parmesan or a creamy goat cheese after grilling for a rich and savory bite.

2. Tomato Basil Crustinis: Grill some cherry tomatoes on the Arteflame cooktop, then top each crustini with a few tomatoes, fresh basil leaves, and a drizzle of balsamic glaze.

3. Avocado and Lime Crustinis: Mash some avocado with lime juice and sea salt, then spread onto the crustinis and top with a sprinkle of chili flakes for a zesty, refreshing snack.

4. Smoky Mushroom Crustinis: Grill sliced mushrooms on the cooktop with a bit of butter and garlic, then place them on the crustinis for a deep, earthy flavor.

5. Sweet and Savory Fig Crustinis: Spread a thin layer of fig jam on the crustinis, then top with a slice of prosciutto and a sprinkle of arugula for a perfect blend of sweet and salty.

Best Pairings

• A light, crisp white wine such as Sauvignon Blanc or Pinot Grigio complements the smoky flavor without overwhelming it.
• Serve with a charcuterie board featuring cured meats, cheeses, and olives for a full appetizer experience.
• Grilled vegetables like asparagus, zucchini, or peppers work great as sides.

Conclusion

These smokey crustinis are simple to make but packed with flavor thanks to the Arteflame grill's unique cooking style. Whether you're hosting a party or just want an elevated snack, these crustinis will be the perfect canvas for any topping you can dream up.