It's amazing what you can do with toasted bread and a few toppings. These four easy crostini recipes using store-bought ingredients will help you get appetizers on the table in no time.
Crostini with Sun Dried Tomato Mascarpone and Basil
8oz mascarpone cheese
½cupsun-dried tomatoespacked in oil
1tablespoonoil from jar of sun-dried tomatoes
1pinchkosher salt
fresh basilcut into thin strips (chiffonade)
Crostini with Hummus and Gremolata
8ozhummus
½ cupparsleychopped
1clovegarlicfinely minced
2teaspoonlemon zest
olive oilfor drizzling
Crostini with Sweet Whipped Ricotta, Figs and Balsamic Glaze
15ozwhole-milk ricotta
1tablespoonhoneyplus more for drizzling
dried figssliced into small wedges
balsamic glazefor drizzling
kosher salt and cracked pepper to taste
Crostini with Goat Cheese, Olive Tapenade and Fresh Thyme
1loggoat cheesespreadable, such as chevre
1jarolive tapenade
fresh thyme
Toasted Baguette
1baguettesliced into ¼ inch slices
olive oil
kosher salt
Instructions
Toasted Baguette
Turn broiler on.
Slice baguette or other bread into ¼ inch slices (further divide into smaller bite-sized portions if using a larger loaf.)
Place slices on a baking sheet and drizzle both sides with olive oil and sprinkle with salt.
Place under the broiler and toast lightly. Then flip slices and toast on the other side.
Broiling note: This will happen VERY quickly. Be sure to leave the oven door open slightly and to monitor the bread as it toasts. Do NOT walk away.
Once bread is toasted and ready, go ahead with any of the recipes for toppings.
Sun Dried Tomato Mascarpone with Basil
Reserve 1 tablespoon of sun dried tomato oil and set aside, then drain the tomatoes and dice. Combine diced tomatoes, salt, and tomato oil to softened mascarpone. Stir until fully incorporated. Spread onto bread and top with basil strips.
Hummus with Gremolata
Mix chopped parsley, garlic and lemon zest in a bowl. Spread hummus onto bread. Top with gremolata and drizzle a bit of olive oil on top
Sweet Whipped Ricotta with Figs and Balsamic Glaze
Place ricotta and 1 tablespoon honey in food processor. Pulse until smooth and blended. (If you don’t have a food processor, just stir the honey into the ricotta. The texture will be different, but it will still taste delicious.) Spread ricotta onto bread. Top with figs. Drizzle honey over the top and dot with balsamic glaze.
Goat Cheese with Olive Tapenade and Fresh Thyme
Spread softened goat cheese onto bread, top with tapenade and sprigs of thyme leaves.
Notes
Do ahead: You can toast the bread for the crostini ahead of time. They will keep in an airtight storage container for up to three days.
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