Crosstini

About Crosstini

Ingredients

• Boneless chicken breasts 2
• Salt to taste
• Oil to shallow-fry
• French bread loaf 1
• Butter 2 tbsps
• Parmesan cheese, grated 2 tbsps
• Processed cheese, grated 2 tbsps
• Honey 9 tbsps
• Mustard paste 2 tbsps
• Seedless black olives, chopped 2 to 3 tbsps
• Lemon rind, grated 1 tsp
• Lemon juice ½ tbsp
• Medium pear 1
• Celery 3 sticks
• Fresh parsley, chopped to garnish
• Walnuts, chopped 2 tbsps

How to Make Crosstini (Stepwise Photos)

Method

1. Preheat oven to 180º C. Line a baking tray with butter paper.
2. Cut the bread into 8 slices, spread them on the baking tray and toast in the preheated oven till crisp.
3. Cut the chicken breasts into smaller pieces, Sprinkle salt over them. Heat sufficient oil in non-stick pan, add the chicken pieces and shallow fry. Drain on absorbent paper and let them cool.
4. For spread 1, mix together butter and Parmesan cheese together in a small bowl keep aside.
5. For spread 2, mix processed cheese and 2 tbsps honey in another bowl and keep aside
6. For spread 3, mix 2 tbsps mustard paste with 3 tbsp honey in a third bowl and keep aside.
7. For spread 4, mix chopped seedless olives, 3 tbsps honey, lemon rind and lemon juice in a fourth bowl and keep aside.
8. Remove toasts from the oven. Spread each type of spread on 2 toasted bread slices.
9. Slice the pear into cubes and cut the celery into diamonds.
10. Slice chicken and keep them on the toasts with mustard spread and garnish with parsley.
11. Make 2 fans of the pear slices and place them on the toasts with Parmesan cheese spread. Garnish with walnuts.
12. Cut segments of lemon and place them on the toasts with olive spread and garnish with celery diamonds.
13. Mix 1 tbsp honey and walnuts in a fifth bowl and mix well. Put this mixture on the toasts with the processed cheese spread.
14. Keep all the crosstinis on a serving platter and serve immediately.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps