Eesha Kulkarni

Florence Pugh, acclaimed for her unforgettable performances in movies like Midsommar, Little Women, and Don’t Worry Darling, has not only dazzled us on the big screen but also revealed her culinary talents. Her viral garlic crostini recipe is a delightful fusion of Italian bruschetta and Spanish pan con tomate, elevated with a feta-kissed twist.

Pugh, besides being an actress, has a strong love for cooking. She mentions that her family has many skilled cooks, with her father being the only one who pursued it professionally. Growing up in such a household, the Oppenheimer actress has acquired valuable tips and tricks that she likes to share while preparing a recipe.

Pugh’s passion for cooking provides a refreshing escape from the intense characters she portrays, allowing her to reconnect with her true self. Join us as we dive into the delectable world of Flo’s garlic crostini.

Ingredients

1 Baguette

Olive oil

4-5 ripe Tomatoes, preferably on the vine

2 Cloves of Garlic

1/2 Chili Pepper

2 tbsp Olive Oil

1 tbsp White Wine Vinegar

Salt, to taste

Fresh Cilantro (coriander) leaves

Feta Cheese

Anchovies (optional)

Method

1. Preheat your oven to 200-300 degrees Fahrenheit or 180 degrees Celsius.
2. Slice the baguette diagonally into 1-inch thick slices.
3. Place the bread slices on a lined baking sheet and generously drizzle olive oil over each piece. Smudge the oil around to coat the bread evenly.
4. Bake the bread in the preheated oven on the middle rack. Keep a close eye on it and flip the pieces when the bottoms turn golden brown. Continue baking until both sides are evenly toasted.
5. While the bread is baking, prepare the tomato mixture. Cut the tomatoes in half three times to create smaller pieces. Roughly chop the garlic cloves, and finely chop half of the chilli pepper.
6. In a bowl, combine the chopped tomatoes, garlic, and chilli pepper. Include the juices from the cutting board to enhance the flavours. Add 2 tablespoons of olive oil and 1 tablespoon of white wine vinegar to the bowl. Season with salt to taste.
7. Let the tomato mixture sit for a while to allow the flavours to combine.
8. Once the bread is toasted, take a clove of garlic, cut it in half, and rub the flat side against the bread slices to infuse them with garlic-y goodness.
9. Spoon the tomato mixture onto each piece of bread, ensuring that the bread is well-covered. Add some of the juice from the tomato bowl to each slice.
10. If desired, crumble feta cheese on top of the crostini.
11. Pugh’s ideal bite consisted of a crostini topped with the tomato mixture, feta cheese, one anchovy and some cilantro, and et voila!