crostini

Recipe video above. Crostini - with 8 fabulous topping ideas, with an emphasis on festive holiday toppings! Think - colour, Christmas flavours, easy to make in large batches, and super economical.The crostini bread can be made days in advance, it stays crispy for ages!Quantity - specific for each Topping in ingredients list.

Crostini - 8 delicious ways!

artisan type baguette or French stick (,

tbsp extra virgin olive oil

Salt

garlic (,

400 grams/ 14 oz cherry tomatoes

basil leaves (, finely sliced)

salt

tbsp balsamic glaze (, store bought or homemade)

spreadable cream cheese

lemon

lemon juice

dill (, finely chopped)

500 grams/ 1 lb smoked salmon (,

baby capers

dill (,

olives

250 grams/ 8 oz ricotta (,

500 grams/1 lb prawns/shrimp (, peeled and deveined)

garlic (, minced)

salt and pepper

olive oil (, separated)

eschallots/French onions (, finely chopped)

coriander/cilantro leaves (, finely chopped)

lime juice

avocados (, halved and seed removed)

strawberries

thyme leaves

tbsp honey

cheese

/ 6 ounces rare roast beef (, shaved

tsp Hot English Mustard (or more, if you’re brave!)

baby rocket/arugula leaf (, for garnish)

parsley (, finely chopped)

cranberries

black olives (, finely chopped)

/ 5 ounces frozen peas

tbsp mint leaves (, finely chopped)

Extra virgin olive oil (,

tbsp parsley (, finely chopped)

red chilli (cayenne peppers) (, finely chopped)

Preheat oven to 160°C / 320°F (all oven types).

Brush bread with oil, sprinkle with salt, flip and repeat. Bake 5 minutes.

Remove, then rub the surface lightly with garlic. Bake for a further 5 minutes until completely crispy, then remove and cool fully before topping.

Crostini

Place all ingredient except balsamic glaze in a bowl and gently toss. Taste and add more salt &amp; pepper if desired. Spoon onto crostini, then drizzle with balsamic glaze. Done!

Caprese:

Mix cream cheese, lemon zest, lemon juice, dill, salt and pepper. Spread on crostini, then fold salmon on top. Top with 3 capers, sprig of dill. Serve!

Smoked Salmon with Dill Cream Cheese:

Finely chopped antipasto mix. Smear crostini with ricotta, pile of antipasto. Ready!

Mediterranean:

Cook prawns: Toss prawns with 1 tbsp oil, garlic, salt and pepper. Preheat large skillet over high heat with 1 tbsp olive oil. Add half the prawns and cook until just cooked. Remove, then repeat with remaining prawns.

Cool, then chop into 0.75cm / 1/3&quot; pieces and transfer to bowl. Add 1 tbsp olive oil, eschallots, coriander and lime. Toss, then add more salt and pepper to taste.

Assemble: Smear crostini with avocado, then spoon over shrimp. Transfer to serving platter.

Garlic Prawn/Shrimp Avocado:

Spread crostini with goats cheese. Top with layered strawberry slices. Drizzle with honey just before serving, sprinkle with thyme.

Strawberry Goats Cheese:

Spread crostini with as much English Mustard as you dare(!), then cream cheese. Drape with a piece of beef, top with sprig of rocket.

Rare Roast Beef with Hot English Mustard:

Mix Tapenade ingredients in a small bowl. Set aside for at least 30 minutes to let the flavours meld, then taste and add salt if required.

Spread crostini with goats cheese. Pile on Holiday Tapenade. Serve!

Holiday Tapenade:

Pea puree: Boil peas per packet directions until soft, then drain well. Transfer to small bowl. Add garlic, parmesan, olive oil, salt and pepper. Blitz with handheld blender stick until smooth. Stir through mint and lemon juice. Set aside to fully cool.

Prawns: Peel then chop meat into 0.75 - 1 cm pieces.

Assemble: Smear crostini with pea puree. Pile on prawn, drizzle with olive oil, sprinkle with parsley and chilli.

Chilli Mint Prawns on Parmesan Pea Puree:

The perfect Thanksgiving appetizer, these cranberry and prosciutto crostini are the perfect appetizer to get the holiday festivities started!&nbsp;

Cranberry & Prosciutto Crostini

baguette

olive oil

goat cheese

cranberry sauce

prosciutto

Cut baguette into thin slices (about 1/2") and brush both sides with olive oil. Bake at 425 degrees for 5 to 6 minutes or until golden brown. Remove from oven and allow to cool.&nbsp;

Spread each crostini with goat cheese.&nbsp;

Top goat cheese with a spoonful of cranberry sauce. Repeat for all crostini.&nbsp;

Finish off by topping crostini with a thinly sliced piece of prosciutto. Option: Garnish with fresh or dried thyme.&nbsp;

Learn how to make golden, toasted crostini in this simple recipe! They're easy to make in the oven (or on the grill, see note). Crostini are the perfect base for your party appetizers or a fun light meal with accompaniments. Recipe yields 16 to 24 little toasts, depending on the baguette length (demi or full size).

How to Make Crostini

baguette (crusty French bread)

extra-virgin olive oil, as needed

Flaky sea salt

Preheat the oven (or a gas grill*) to 450 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy clean-up, if desired. If your baking sheet is smaller than mine, you may need to make the toast in two batches.

Slice your baguette on the diagonal into pieces no wider than ½-inch. I can usually fit 20 to 24 slices on my large baking sheet; you might have some bread left over. Lightly brush both sides of each slice with olive oil (this will require about 2 to 3 tablespoons oil).

Place the slices in a single layer on your prepared baking sheet and bake them on the middle rack for 6 to 9 minutes, until they’re crisp and nicely golden on top. Sprinkle the toasts lightly with salt. Transfer the toasts to a serving platter, if desired, and use as desired.

I love these suggestions.  Being a new widow, Ilike simple, healthy and easy.

I LOVE crostini so thanks for leaving a lot of topping/appetizer ideas with it. All I've ever used crostini for so far is your bruschetta recipe. Because the crusts of crostini make the top of my mouth raw, I like to cut them off after toasting and use them for a panzanella. It turns my crostini more into "bites", but hey, it still tastes awesome. I've been following your blog for awhile and am always impressed with your recipes.

This was great! I made the roasted pepper and feta dip as well!

I made a small batch to see if I could make it as yummy looking as your looks.  My teen son and husband ate all 10, before I got a chance to take a picture or taste them.  I had prepared some different toppings.  I could not believe they did this to me.  So all I can say, I guess they were amazing, since I did not get to taste  them.  By the way, I bbq them on the grill instead of baking them in the oven.  I must add, for me( who is not good on the grill), so at first I burned a few crostini.

Pretty sure this is the ultimate soup for the week leading up to Christmas!

Winter Vegetable Chicken Noodle Soup with Asiago Crostini.

onion

leek (halved + sliced)

carrots (chopped)

celery

salt + pepper (to taste)

garlic (minced

ginger

chicken broth

thyme

chicken thighs

swiss chard (chopped)

egg noodles (use a gluten free noodle if needed)

butter

parsley + basil

bread

olive oil (for drizzling)

asiago cheese (shredded)

herbs (for topping)

Heat a large dutch oven or soup pot over medium-high heat. Add the olive oil. Once hot, add the onion and leek. Cook until the onion is soft, fragrant and beginning to caramelize. Add the carrots and celery. Season with salt + pepper and continue cooking 3-5 minutes or until the carrots have a little browning on the edges. Stir in the garlic + ginger and cook a minute longer.

Slowly pour in the chicken broth. Add the thyme, bay leaves and chicken thighs. Cover the pot and simmer for 25-30 minutes or until the chicken is cooked through and shreds easily.

After 25 minutes, shred the chicken and remove any bones that may be in the chicken. Add the swiss chard, lemon juice and lemon zest. Cook until the chard has wilted slightly, about 5-10 minutes. Taste and adjust the salt + pepper to your liking.

Bring a large pot of salted water to a boil. Boil the egg noodles according to package directions. Drain and toss the noodles with the butter, parsley and basil.

Divide the egg noodles among bowls and ladle the soup over the noodles. Serve with the crostini (recipe below).

Preheat the oven to 350 degrees F.

Arrange the bread slices on a large baking sheet with sides. Rub each slice with olive oil and sprinkle with salt + pepper. Add the asiago cheese evenly over each slice.

Bake for 10-15 minutes or until the bread is toasted and golden brown. Sprinkle with fresh herbs and serve along side the soup.

Asiago Crostini

These Peach Toasts with Basil and Feta are the perfect easy appetizer for summer! Toasted bread, juicy peaches, fresh basil and feta are delicious together in one bite!

Peach Basil & Feta Toast

whole grain baguette (, sliced)

extra virgin olive oil

peaches (, diced)

feta

basil leaves

Slice baguette into 1/2 inch pieces on the diagonal.

Preheat oven to 350 degrees. Place baguette slices on a baking sheet in a single layer. Brush each side with olive oil. Bake 7- 10 minutes, until lightly toasted. Remove and let cool.

Top the toasts evenly with the diced peaches, feta and basil. Serve immediately.

This recipe for Blue Cheese, Pear, and Honey Crostini makes my tummy happy. The pear slice and drizzle of honey are the perfect complement for the blue cheese and toasted baguette slice.

Blue Cheese, Pear, and Honey Crostini

Salt and pepper

blue cheese

pears (sliced)

walnuts (chopped)

honey

sage leaves (chopped)

Begin by slicing the baguette on the diagonal. Then, lay the slices in a single layer on a baking sheet. Brush them with olive oil and sprinkle with salt and pepper. Place the baking sheet on the top rack of your oven and broil for 4-5 minutes until the bread is golden brown. Set aside to cool.

In a small bowl, toss the sliced pears with the lemon juice to prevent browning.

To assemble, layer the ingredients onto the toast, beginning with a pear slice. Follow that with a few crumbles of blue cheese and a sprinkle of walnuts. Finally, drizzle with honey and top with fresh sage.

Inspired by a charcuterie, the wonderful flavors of this Brie, Fig, and Prosciutto Crostini will delight you and your guests, whether you’re hosting a large gathering or an intimate dinner.

Brie, Fig, and Prosciutto Crostini

Brie

prosciutto (thinly sliced)

fig jam

baby arugula

Begin by diagonally slicing the baguette. Then, place the slices in a single layer on a baking sheet. Brush them with olive oil and sprinkle with salt and pepper. Place the baking sheet on the top rack of your oven and broil the bread 4-5 minutes until it is golden brown. Set aside to cool.

In a small bowl, gently toss together the arugula, olive oil, and a little salt and pepper.

Begin by spreading the toast with fig jam. Top with a slice of brie and prosciutto. Finish it off with a few pieces of arugula.

This knife-and-fork sandwich can be the centerpiece of an elegant summer luncheon. Serve with assorted pickles, cherry tomatoes, melon wedges and fresh grapes.

Grilled Pork and Goat Cheese Crostini

boneless pork chops 3/4-inch thick

garlic and herb flavored goat cheese

oregano

lettuce

italian salad dressing

Step 1: Prepare a medium-ho…

Prepare a medium-hot fire in kettle-style grill, banking coals. Grill chops directly over heat for 3-4 minutes on each side until internal temperature on a thermometer reads  145 degrees Fahrenheit, followed by a 3-minute rest time. Thinly slice pork chops across grain, cover and keep warm.

Step 2: Brush cut side of b…

Brush cut side of bread with olive oil, grill bread cut side over coals, about 45 seconds, to brown. Spread 1 ounce goat cheese on each toasted bread slice and sprinkle with oregano. Return bread to grill, cheese side up, away from fire. Cover grill for 2-3 minutes, until cheese is heated through. Place bread on serving plates; top cheese with lettuce and then with slices of pork. Drizzle with dressing and serve with knife and fork. 

How to make crostini with a baguette or artisan bread loaf. Skip the packaged crostini and make your own! Make crostini for bruschetta, soups, dips, salads, or snacks.

Baked Crostini

Baguette Bread

Extra Virgin Olive Oil

Preheat oven to 375°F.

Slice bread diagonally into 1/4” thick slices or to desired thickness.

Lightly brush both sides of bread with OLIVE OIL or use olive oil spray.Arrange on a baking sheet. (optional) sprinkle with SALT.

Bake 5-7 minutes, remove from oven, flip crostini and bake another 5-7 minutes until crispy and browned to your liking.

Serve warm or at room temperature.

To store, allow crostini to cool completely and store in an airtight container up to 5 days at room temperature.

https://embed.mediavine.com/videos/akk2p3a0kw3eqjxehd9g

How to make crostini with a baguette or artisan bread loaf. Skip the packaged crostini and make your own! Perfect for bruschetta, soups, salads, or snacks.

How To Make Crostini

Looking for new crostini recipes? These crispy crostini topped with smoked trout and basil pesto cream cheese are an elegant light bite to start your party or dinner with!

Smoked Trout and Basil Pesto Cream Cheese Crostini

oz Reduced Fat Philadelphia Cream Cheese (1/2 block | 125 g)

tbsp basil pesto (I highly recommend homemade)

oz smoked trout (or smoked salmon | 300 g)

basil leaves (to serve (optional))

Start by toasting the bread. You can do this using a toaster (that's what I did) or using an oven.

&nbsp;Preheat oven to 350F/170°C. Line 2 baking trays with non-stick baking paper. Place the bread on the trays. Spray with a little olive oil. Bake, turning once, for 15 minutes or until crisp. Set aside to cool completely.

Meanwhile, prepare pesto cream cheese. In a bowl, stir cream cheese with a fork to soften it up. Add pesto and mix well to incorporate.

Spread the crostini with pesto cream cheese. Top with trout and basil leaves.

Try this Smoked Salmon Crostini with Whipped Goat Cheese made with slightly sweet honey-lemon goat cheese and smoked salmon when you need an easy appetizer.

Smoked Salmon Crostini with Whipped Goat Cheese

oz goat cheese

oz low-fat cream cheese

tbsp liquid honey

salmon

baguette, (sliced (12 slices) *gluten-free if necessary))

olive oil (extra virgin)

fresh dill, (for garnish)

Beat

Beat goat cheese, cream cheese, honey and lemon zest until well combined.

Brush

Brush baguette slices with olive oil. Toast in 375°F oven for 7-8 minutes, turning once half way through.

Top and garnish

Top slices with a smear of whipped goat cheese, and add a few pieces of smoked salmon. Garnish with fresh dill. Serve immediately.

This is a simple crostini recipe that shows you how to make crostini at home. It is easy and quick. It makes the perfect base for all kinds of toppings.

Medium

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