Description
Crostini for every taste! Savory and sweet options to impress your guests.
Ingredients
Units
Scale
- 2 baguettes, thinly sliced (1/4"-1/2" thick)
- Extra virgin olive oil, for brushing and drizzling
- 1 clove garlic, peeled
- Kosher salt, to taste
- Freshly ground pepper, to taste
Nectarine and Lemon-Basil Sugar Crostini:
- 2 nectarines, thinly sliced
- 2 tbsp sugar
- 1/2-1 tsp fresh lemon zest
- 10 basil leaves, chiffonade (rolled up and cut into thin strips)
- About 4 oz (115 g) Weissbier Cheese (or another soft, buttery cheese), sliced
Roasted Grape and Thyme Crostini:
- 1 1/2 cups seedless red grapes
- Small handful thyme sprigs, leaves removed and roughly chopped
- About 4 oz (115 g) Hirten Cheese (or another semi-firm, nutty cheese), thinly sliced
Roasted Cherry Tomato and Pesto Crostini:
- 1 pint cherry tomatoes
- 2 cloves garlic
- 1 1/2-2 cups fresh basil
- 1/2-2/3 cup olive oil
- Kosher salt, to taste
- Freshly ground pepper, to taste
- 1/4 cup shredded Hirten Cheese, plus a little more thinly sliced for topping
Bacon, Caramelized Shallot, and Honey Crostini:
- A few slices thickly-sliced bacon
- 2 shallots, thinly sliced
- 1 tbsp olive oil
- Kosher salt, to taste
- Honey, for drizzling
- About 4 oz (115 g) Classic Cheese (or another mild, medium-soft cheese), sliced
Instructions
- Preheat oven to 375°F (190°C).
- Lightly brush baguette slices with olive oil and sprinkle with Kosher salt and freshly ground pepper.
- Toast in oven for approximately 3–4 minutes, then turn baguette slice over and toast another couple minutes.
- Brush several of the toasted baguette slices with the peeled garlic clove.
- For the Nectarine and Lemon-Basil Sugar Crostini
- In a small bowl, combine the sugar, lemon zest, and chiffonade of basil.
- Top toasted baguette slices with a slice of cheese, 2 nectarine slices, and a small spoonful of lemon-basil sugar.
- For the Roasted Grape and Thyme Crostini
- Preheat oven to 400°F (204°C).
- Spread grapes in a single layer on a foil-lined baking sheet.
- Drizzle and lightly coat with olive oil and sprinkle with Kosher salt.
- Roast in oven for approximately 20–25 minutes, until the skins have wrinkled and grapes have softened and collapsed slightly.
- Top toasted baguette slices with a few roasted grapes, a few shards of cheese, and a light sprinkle of fresh thyme.
- For the Roasted Cherry Tomato and Pesto Crostini
- Preheat oven to 400°F (204°C).
- Spread tomatoes in a single layer on a foil-lined baking sheet.
- Drizzle and lightly coat with olive oil and sprinkle with Kosher salt.
- Roast in oven for approximately 20–25 minutes, until the skins have wrinkled and tomatoes have softened and collapsed slightly.
- Meanwhile, in a small food processor, combine garlic and basil.
- Drizzle in olive oil (start with 1/2 cup and add more if needed) and purée.
- Stir in shredded cheese and season with Kosher salt and freshly ground pepper.
- Top toasted baguette slices with a few roasted cherry tomatoes, a spoonful of pesto and a few shards of cheese.
- For the Bacon, Caramelized Shallot, and Honey Crostini
- Heat 1 tablespoon of olive oil in a small skillet over medium/medium-low heat.
- Add shallots, season generously with Kosher salt, and cook, stirring occasionally, until very soft and caramelized, approximately 15 minutes.
- Meanwhile, cut bacon into 1/2″ pieces.
- Cook over medium-low heat in a skillet until golden brown and crispy.
- Drain bacon on a few paper towels.
- Top toasted baguette slices with a slice of cheese, a small spoonful of caramelized shallot, a few pieces of bacon, and drizzle very lightly with honey.
Notes
Toast the bread up to a day ahead and store in an airtight container. Add toppings no more than 30 minutes before serving so the crostini stay crisp.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 2 crostini
- Calories: 200
- Sugar: 5
- Sodium: 200
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 20
- Fiber: 2
- Protein: 5
- Cholesterol: 10