These are just too good to keep for myself!! Spaghetti is one of my oldest daughter’s very favorite meals. My husband, on the other hand, can take it or leave it. Don’t get me wrong…..when I make it, he always goes back for seconds, and declares it an incredible meal. But he’s just the type of guy that has stand out cravings like ribs, wings, steak, fried chicken…well, you get the picture…a meat and potatoes type of guy. So last week when we had leftover pasta, I remembered this creation from the fall of 2009. He’s a sucker for garlic bread so I knew this was a win-win.
When hubby saw me pull these out of the broiler…he could barely contain his appetite. He and I were saving our dinner for later, when the kids went to bed so we could have an at-home date…something we frequently do. It involves a movie, and sometimes a glass of wine. Usually we have steak kebabs or something along those lines…you know man-pleasing (you’ve worked hard all week, honey), but I have to say that these met and exceeded hubby’s expectations, and will definitely make an appearance at date night again. And what an easy meal to pull together, and a great way to repurpose leftovers! Especially since the taste of pasta sauce always improves over time.
Spaghetti Garlic Crostini
Leftover spaghetti (originally make enough for 2 nights)
Fresh mozzarella, about 10-12 ounces
Fresh basil, chopped, optional
Large fresh baguette, Italian or French
1 1/4 sticks butter, melted
Melt butter in small saucepan while slicing baguette in thin diagonal slices (about 1/4 inch thick). After slicing bread, set the oven to preheat with the broiler on high. Using a pastry brush, spread butter on each slice as you lay them on a cookie sheet. I used 2 cookies sheets. Afterward, sprinkle all slices with a bit of garlic salt and garlic powder. Put into oven to toast to a golden brown. I toasted 1 cookie sheet at a time, so that while one was toasting…I was buttering the next pan. Keep a close eye on the crostini so that you don’t burn them. Put the second pan in when you take the first one out.
Next spoon spaghetti on each crostini slice. When I make spaghetti, I usually mix my sauce with the pasta before serving so we can melt fresh mozzarella throughout (think baked spaghetti). If yours are separate, just make sure to mix them before spooning onto bread slices. After each slice has pasta, dot it with a bit of fresh mozzarella and sprinkle with fresh basil. Place back under broiler long enough to melt cheese and warm the pasta (about 3-5 minutes). Rotate pans again. To serve vegetarians, just leave out the meat when making your sauce.
These were such a huge hit that my family has now requested that this meal always follows our spaghetti nights. In fact, even today (3 days later), I was asked if there were anymore left. What dishes have you invented using leftovers at your house? Were they a hit?
This recipe shared at Real Food Wednesday.