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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.
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.
Because they use modernist ingredients, these amounts are given in metric by weight. For more information on how to measure modernist ingredients check out this article.
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.
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.
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.