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Chile Foam Crostini Recipe

This crostini infuses the heat, smokiness and flavor of dried chiles into canola oil, which is then thickened into a foam. It is also a good topping for grilled meats or as a spicy spread for fresh bread. This process of infusing oil with flavors before thickening it leads to countless variations you can adapt to any dish.

I really enjoy ancho peppers for a fruity flavor, chipotle for a more smokey flavor, or for more spice something like arbol, Tien Tsin, or cayenne peppers. Feel free to use any chile peppers you prefer.

Chile pepper oil foam.jpg

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the chile foam crostini recipe you can check out the following.

If you like this recipe you can get it and more than 100 other recipes that will help you create remarkable cocktails, hors d'oeuvres and small plates that will amaze your friends. It's all in my book Modernist Cooking Made Easy: Party Foods - Get Your Copy Today!

Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.

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Chile Foam Crostini Recipe

  • Published: January 27, 2015
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 3 Hours
  • Makes: Tops 30-50 crostini

Chile Foam Crostini Ingredients

For the Chile Oil

300g canola oil
2-4 dried chile peppers, seeds removed, coarsely chopped
100g onion, coarsely chopped
15g garlic, coarsely chopped
Salt and pepper

For the Foam

300g chile oil, from above
15g mono and diglyceride (glycerin) flakes, 5.0%

To Assemble

Basic Crostini Base
Dried chile peppers, sliced
Basil leaves

Chile Foam Crostini Instructions

For the Chile Oil

Combine the canola oil, chile peppers, onion, and garlic in a pot set over medium heat. Salt and pepper them then cook for 15 minutes, until the onions soften. If you want a more flavorful oil you can now puree the mixture with a blender.

Strain the canola oil to remove the solids.

For the Foam

Return the oil to the pot and place back on medium heat. Add the glycerin flakes and stir until they have melted. Remove the pot from the heat and carefully pour into a heat resistant whipping siphon. If you prefer, you can let the oil cool to room temperature before pouring.

Seal and charge the whipped siphon then refrigerate it for several hours. Once cold, the oil will be ready to dispense but it will last in the refrigerator for several days.

To Assemble

Place the crostini base on a serving plate, or individual plates. Dispense a line of chile foam on the crostini then top with basil leaves and dried chile pepper slices.

Want a Create More Great Dishes?

If you like this recipe you can get it and more than 100 other recipes that will help you create remarkable cocktails, hors d'oeuvres and small plates that will amaze your friends. It's all in my book Modernist Cooking Made Easy: Party Foods! Get your copy today
and get ready to amaze your friends!
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
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Chile Foam Crostini Recipe

PT03H Ingredients: 300g canola oil 2-4 dried chile peppers seeds removed coarsely chopped 100g onion coarsely chopped 15g garlic coarsely chopped Salt and pepper 300g chile oil from above 15g mono and diglyceride (glycerin) flakes 5.0% To Assemble Basic Crostini Base Dried chile peppers sliced Basil leaves