Crostini Appetizer Recipes

14+ CROSTINI TOPPING RECIPES: BLACKBERRY BURRATA MINT CROSTINI

Steps:

• Pre-heat oven to 375°F. Spread baguette slices on a baking sheet. Drizzle with olive oil (don't drench them, dry areas are ok) and sprinkle with salt as desired. Flip slices over and repeat so both sides are lightly covered with oil. Bake for 5-7 minutes on each side until golden brown. Once toasted, remove from pan and set aside.
• Meanwhile, in a small bowl, mix together mint, lemon, olive oil, and a pinch of salt (to taste).
• Layer the following on top of each toasted crostini: 1-2 tablespoons of burrata, freshly ground black pepper, a pinch of salt flakes, 3-4 blackberries, a drizzle of the mint mixture, and a drizzle of honey. Top with additional mint leaves and salt flakes as desired. Serve immediately.

CROSTINI

Steps:

• Set the oven to broil at 425 degrees F (220 degrees C).
• In a small saucepan, combine the olive oil, butter and garlic. Set over medium heat, and cook until butter has melted and the mixture starts to bubble. Season with salt and pepper. Remove from the heat.
• Dip each slice of bread into the garlic mixture, turning to coat each side. Place Parmesan cheese on a plate. Press one side of each piece of bread into the cheese, and place cheese side up on a baking sheet.
• Broil on the middle rack of the preheated oven for about 8 minutes, or until golden brown.

THREE CHEESE CROSTINI APPETIZER

Steps:

• Position an oven rack 5 to 6 inches from the broiler element. Preheat the broiler to high. Line a baking sheet with heavy-duty aluminum foil.
• In a small bowl gently toss the tomatoes, shallots, 1/2 tablespoon of olive oil and vinegar together. Spread out the mixture on the prepared baking sheet. Set the baking sheet on a rack under the broiler element. Broil until the tomatoes begin to show a few black spots, about 4 minutes with oven door closed. Turn the mixture, using a spatula, and broil 3 minutes longer with the oven door closed. Remove from the oven and transfer the mixture with a slotted spoon to a small bowl; set the bowl aside until needed. Retain the broiler heat on high.
• While the tomatoes are broiling, combine the ricotta, blue cheese, pesto, 1/2 teaspoon salt, lemon juice and lemon peel in a medium bowl.
• Arrange the baguette slices on a large baking sheet and brush with the remaining 2 tablespoons of olive oil. Put the baking sheet on the rack under the broiler element and broil until golden, about 1 minute or so per side, watching carefully. Remove from oven.
• To assemble, season the tomato mixture with remaining 1/4 teaspoon salt and peppercorns, then stir in the basil. Spread some of the ricotta mixture over each crostini. Top with the tomato/onion mixture, then sprinkle with shredded cheese, dividing all the ingredients equally among the slices. Transfer to a serving plate and serve.

SIMPLE CROSTINI

Steps:

• Preheat oven to 350 degrees. Arrange baguette slices on two large rimmed baking sheets; brush both sides with oil, and season with salt and pepper.
• Bake, rotating sheets halfway through, until golden, 15 to 20 minutes (if undersides are not browning, turn crostini over once during baking). Let cool on baking sheets. Top crostini with desired toppings, and serve.

CROSTINI

Steps:

• Heat oven to 375°F. Place bread slices on ungreased cookie sheet. Drizzle 1 teaspoon oil over each bread slice.
• Mix tomato, basil, capers, salt and pepper. Spread half of the tomato mixture over bread slices; top each with cheese slice. Spread remaining tomato mixture over cheese.
• Bake about 8 minutes or until bread is hot and cheese is melted. Serve hot.