Crostini.....(meaning "little toasts" in Italian) is an Italian appetizer consisting of small slices of grilled or toasted bread and toppings. The toppings may include a variety of different cheeses, meats, and vegetables, or may be presented more simply with a brush of olive oil and herbs or a sauce. Crostini is typically made using French or Italian baguettes...Yummy for your tummy and many ways to serve it and they are all good!!!
My favorite way to enjoy Crostini is with Pesto......follow this link for some great Pesto Recipes!!!
My Gardner Guy...Grow, Create, Cook and Eat...: Oh the Pesto!!! Making good use of those greens!!!
Tomato and Avocado Crostini
Ingredients:
One small baguette, sliced diagonally into 1/2 inch slices
Olive oil
One ripe avocado
One tablespoon lemon juice
Coarse salt and pepper
1 pint cherry tomatoes, chopped
Directions:
1. Preheat oven to 350. Brush the bread slices with some olive oil, arrange in a single layer on a cookie sheet and bake until golden, about 8 minutes. Don't worry if the center isn't browned - as long as the edges are golden you are in good shape!
2. Peel and pit the avocado and mash with a fork with the lemon juice and a pinch of salt and pepper.
3. When the crostini are cool enough to handle, spread with avocado and top with tomatoes and whatever other garnish catches your fancy!
Roasted Cauliflower and Raisin Crostini
Ingredients:
24 thin slices baguette (from 1 small loaf)
1/4 cup olive oil
1/4 head cauliflower, cut into small pieces
kosher salt and black pepper
1/4 cup golden raisins
2 tablespoons capers
4 ounces goat cheese
Directions:
1. Heat oven to 400° F. Place the baguette slices on a baking sheet and brush both sides of the bread with 2 tablespoons oil. Bake until golden brown, 4 to 5 minutes per side.
2. On a rimmed baking sheet, toss the cauliflower with the remaining 2 tablespoons oil; season with ¼ teaspoon each salt and pepper. Roast until tender, 25 to 30 minutes. Add the raisins and capers and toss to combine.
3. Dividing evenly, spread the goat cheese on the toasted baguette slices and top with the cauliflower mixture.
Roast Beef and Pomegranate Crostini
Ingredients:
24 thin slices baguette (from 1 small loaf)
2 tablespoons olive oil
4 ounces thinly sliced roast beef
1/4 cup sour cream
1/4 cup pomegranate seeds
1 scallion, thinly sliced
kosher salt and black pepper
Directions:
1.Heat oven to 400° F. Place the baguette slices on a baking sheet and brush both sides of the bread with the oil. Bake until golden brown, 4 to 5 minutes per side.
2.Dividing evenly, top the toasted baguette slices with the roast beef, sour cream, pomegranate seeds, and scallion; season with ½ teaspoon each salt and pepper.
Artichoke and Olive Crostini
Ingredients:
24 thin slices baguette (from 1 small loaf)
5 tablespoons olive oil
1 14-ounce can artichoke hearts (rinsed and chopped)
1⁄2 cup pitted kalamata olives chopped
1 tablespoon chopped fresh flat-leaf parsley
kosher salt and black pepper
2 ounces Parmesan, shaved
Directions:
1. Heat oven to 400° F. Place the baguette slices on a baking sheet and brush both sides of the bread with 2 tablespoons oil. Bake until golden brown, 4 to 5 minutes per side.
2. In a small bowl, toss together the artichoke hearts, olives, and parsley with the remaining 3 tablespoons of olive oil; season with ¼ teaspoon each salt and pepper.
3.Dividing evenly, top the crostini with the artichoke mixture, then the Parmesan.
Salami and Fennel Crostini
Ingredients:
24 thin slices baguette (from 1 small loaf)
3 tablespoons olive oil
1/2 fennel bulb, thinly sliced, plus 1 tablespoon chopped fronds
1/2 teaspoon grated orange zest
2 tablespoons fresh orange juice
kosher salt and black pepper
3 ounces thinly sliced salami
Directions:
1. Heat oven to 400° F. Place the baguette slices on a baking sheet and brush both sides of the bread with 2 tablespoons oil. Bake until golden brown, 4 to 5 minutes per side.
2. In a medium bowl, toss together the fennel with the orange juice and zest and the remaining 1 tablespoon of olive oil; season with ¼ teaspoon each salt and pepper.
3. Dividing evenly, top the toasted baguette slices with the salami and fennel mixture; sprinkle with the fennel fronds.
Smoked Salmon Crostini
Ingredients:
24 thin slices baguette (from 1 small loaf)
2 tablespoons olive oil
4 ounces cream cheese
2 tablespoons chopped fresh dill
1 tablespoon prepared horseradish
kosher salt and black pepper
4 ounces smoked salmon
Directions:
1. Heat oven to 400° F. Place the baguette slices on a baking sheet and brush both sides of the bread with the oil. Bake until golden brown, 4 to 5 minutes per side.
2. In a small bowl, combine the cream cheese, horseradish, and 1 tablespoon dill; season with ¼ teaspoon each salt and pepper.
3. Dividing evenly, spread the cream cheese mixture on the toasted baguette slices. Top with the salmon and sprinkle with the remaining tablespoon of dill.
Mushroom and Herb Crostini
Ingredients:
24 thin slices baguette (from 1 small loaf)
3 tablespoons olive oil
12 ounces assorted mushrooms, thinly sliced
1/2 cup white wine
kosher salt and black pepper
1 tablespoon chopped fresh chives
Directions:
1. Heat oven to 400° F. Place the baguette slices on a baking sheet and brush both sides of the bread with 2 tablespoons oil. Bake until golden brown, 4 to 5 minutes per side
2. Heat the remaining tablespoon of oil in a large skillet over medium-high heat and add the mushrooms. Cook until tender, 4 to 5 minutes. Add the wine and simmer until the liquid has evaporated, 3 to 4 minutes; season with ¼ teaspoon each salt and pepper.
3. Dividing evenly, top the toasted baguette slices with the mushrooms and sprinkle with the chives.
Shrimp and Tarragon Crostini
Ingredients:
24 thin slices baguette (from 1 small loaf)
2 tablespoons olive oil
12 ounces cooked peeled and deveined medium shrimp, chopped
1/3 cup mayonnaise
2 tablespoons chopped fresh tarragon
1 tablespoon fresh lemon juice
kosher salt and black pepper
Directions:
1. Heat oven to 400° F. Place the baguette slices on a baking sheet and brush both sides of the bread with the oil. Bake until golden brown, 4 to 5 minutes per side
2. In a medium bowl, combine the shrimp, mayonnaise, tarragon, and lemon juice; season with ¼ teaspoon each salt and pepper.
3. Dividing evenly, top the toasted baguette slices with the shrimp mixture.
Pesto, Radish, and Sea Salt Crostini
Ingredients:
24 thin slices baguette (from 1 small loaf)
2 tablespoons olive oil
1/2 cup pesto
8 radishes, thinly sliced
flaky sea salt
Directions:
1. Heat oven to 400° F. Place the baguette slices on a baking sheet and brush both sides of the bread with the oil. Bake until golden brown, 4 to 5 minutes per side.
2.Dividing evenly, spread the pesto on the toasted baguette slices, top with the radishes, and sprinkle with the salt.
Ricotta and Roasted Tomato Crostini
Ingredients:
24 thin slices baguette (from 1 small loaf)
4 cups grape tomatoes
5 tablespoons olive oil
kosher salt and black pepper
1 cup ricotta
1 tablespoon fresh thyme leaves
Directions:
1. Heat oven to 400° F. On a rimmed baking sheet, toss the tomatoes with 3 tablespoons of the olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast until the tomatoes are beginning to burst, 20 to 25 minutes
2. Meanwhile, place the baguette slices on a baking sheet and brush both sides of the bread with the remaining 2 tablespoons of oil. Bake until golden brown, 4 to 5 minutes per side.
3. Dividing evenly, spread the ricotta on the toasted baguette slices, top with the tomato mixture, and sprinkle with the thyme.
Blue Cheese and Fig Crostini
Ingredients:
24 thin slices baguette (from 1 small loaf)
2 tablespoons olive oil
3/4 cup fig chutney
4 ounces blue cheese, thinly sliced
Directions:
1. Heat oven to 400° F. Place the baguette slices on a baking sheet and brush both sides of the bread with the oil. Bake until golden brown, 4 to 5 minutes per side.
2. Dividing evenly, spread the chutney on the toasted baguette slices and top with the cheese.
Grilled Corn, Bacon and Chile Crostini
Ingredients:
2 ears corn, shucked
Extra-virgin olive oil, for brushing and drizzling
Kosher salt
4 strips bacon, julienned
2 Fresno chile peppers, cut into thin rounds
3 to 4 tablespoons red wine vinegar
4 scallions, thinly sliced on the bias
6 thick slices baguette
2 cloves garlic
Directions:
Preheat a grill to medium. Lightly brush the corn with olive oil and season with salt. Grill, turning occasionally, until the corn is charred on all sides and the kernels are soft, 10 to 15 minutes. Remove and set aside until cool, then cut the kernels off the cobs.
Drizzle a saute pan with olive oil; add the bacon and bring to medium heat. When the bacon is browned and crispy, add the chiles and saute for 2 to 3 minutes. Add the corn kernels and toss to combine. Season with salt and stir in the vinegar. Toss in the scallions and remove from the heat.
Toast the baguette slices on the grill until lightly charred. Remove the toasts and rub with the garlic. Drizzle with olive oil and top with the corn-bacon mixture.
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