OLIVE ROSEMARY CROSTINI
Provided by Rachael Ray : Food Network
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat 2 cloves garlic in oil over low heat in a small skillet. Char bread slices under hot broiler to brown on both sides. Dab charred bread with garlic oil using a pastry brush. Place reserved oil in a small bowl with chopped olives. Place garlic cloves on a cutting board and pile together with capers, red pepper flakes and rosemary leaves. Finely chop garlic and herb mixture. Combine garlic-herb mixture with olives and oil in a small bowl. To assemble crostini, spread olive tapenade on toasts and enjoy!
PISTACHIO PARMESAN CROSTINI
Steps:
- Preheat oven on low broil. Have the rack about 8 inches from the broiling element. Slice the sourdough bread on the diagonal, about 1/2 inch thick slices. Lightly spread the pieces with the butter, then add the pistachios and the parmesan cheese, sprinkling evenly. Place under broiler and cook for 2 minutes, keeping a careful eye. When cheese just starts to melt and bread just starts to lightly tan, remove and crack the fresh pepper on top, then drizzle with the olive oil and serve.
MIXED OLIVE CROSTINI
"These little toasts are pretty and irresistible-they're always a big hit. Even though they look like you fussed, the ingredients are probably in your pantry." -Laurie LaClair, North Richland Hills, Texas
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first six ingredients; stir in mozzarella cheese and parsley. Cut baguette into 24 slices; place on an ungreased baking sheet. Spread with olive mixture., Broil 3-4 in. from the heat for 2-3 minutes or until edges are lightly browned and cheese is melted.
Nutrition Facts : Calories 102 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 221mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
TOMATO AND OLIVADA CROSTINI
Categories Olive Tomato Appetizer Bake Vegetarian Parmesan Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 50 crostini
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Arrange bread slices in one layer on 2 baking sheets and sprinkle half with Parmesan. Toast slices in upper and lower thirds of oven until crisp and golden, 8 to 12 minutes, and cool. Crostini may be made 2 weeks ahead and kept in an airtight container at room temperature.
- In a colander or sieve drain tomatoes well, pressing gently on solids to squeeze out as much liquid as possible, and blot with paper towels. Chop tomatoes fine. In a bowl stir together tomatoes, oil, garlic paste, parsley, sugar, and salt and pepper to taste.
- Put a heaping teaspoon tomato mixture on each Parmesan crostino and top with 1/4 teaspoon olive paste. Spread each plain crostino with 1/2 teaspoon olive paste. Spread each plain crostino with 1/2 teaspoon olive paste and top with a heaping 1/2 teaspoon tomato mixture.
- Garnish crostini with parsley leaves.
PARMESAN GARLIC CROSTINI
This is a super simple, tasty variation of crostini. I found this in the Chicago Tribune and love how fast I can whip it up to go along with a quick, after work, soup or stew.
Provided by Hey Jude
Categories Breads
Time 25m
Yield 8 slices
Number Of Ingredients 4
Steps:
- Heat oven to 400°.
- Brush one side of each slice of bread with the olive oil; toast in the oven until lightly golden, about 5 minutes; remove from oven and rub the cut side of garlic on the oiled sides of slices; sprinkle with cheese.
- Return to oven; bake until cheese melts, about 5 minutes.
Nutrition Facts : Calories 219.2, Fat 6.2, SaturatedFat 1.4, Cholesterol 2.8, Sodium 437.7, Carbohydrate 33.5, Fiber 1.9, Sugar 0.2, Protein 6.9
PARMESAN CROSTINI
A great accompaniament to many meals. Adding a dash of garlic powder and thyme will give another delicious version. My grocery store will slice the baguette for me to make this recipe even easier.
Provided by Lvs2Cook
Categories Breads
Time 12m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Brush baguette slices lightly with the olive oil.
- Arrange slices on an ungreased baking sheet.
- Sprinkle 1 teapoon Parmesan cheese on each slice.
- Place baking sheet under broiler, about 6 inches from heat, for 1 to 2 minutes, until the cheese begins to melt.
Nutrition Facts : Calories 122.5, Fat 2.9, SaturatedFat 0.8, Cholesterol 1.8, Sodium 262.1, Carbohydrate 19.7, Fiber 1.1, Sugar 0.1, Protein 4.1
VICTOR'S PARMESAN AND OLIVE OIL CROSTINO
_La Merenda di Victor_ When my husband was a schoolboy in Bologna, his favorite afternoon merenda was a crusty slice of grilled bread that his grandmother would top with Parmesan cheese and olive oil. It doesn't need a recipe, just a description.
Provided by Marcella Hazan
Number Of Ingredients 0
Steps:
- Cut slices from very good, crusty white bread. Grill them to a light brown.
- Place the slices on a plate or a tray, keeping one or two aside.
- Blanket thickly with freshly grated Parmigiano-Reggiano cheese, letting some cheese drop onto the plate or tray.
- Pour enough olive oil over the cheese to soak it thoroughly, letting some oil spill onto the plate or tray.
- When you have eaten the cheese and oil crostini, use the reserved slices to wipe the plate or tray clean. These may taste even better than the first.
- Your fingers will get sticky handling this. Italian children lick theirs clean.
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