Crostini Four Ways

crostiniThere is something about small bites of food that I just love.  Part of it is that you don’t have to commit to a huge portion, you can try a lot of different options.  I love that crostini toppings have so many different flavors and textures.  Also who doesn’t love toast, did you know that crostini means “little toast” in Italian?

For the baby shower I hosted I wanted to do crostini, but I couldn’t decide on just one, so I opted for four different toppings.  All of the recipes make 2 dozen, maybe even a few more depending on how you slice the bread.

These first two recipes are from my uncle, he is a fabulous cook, he’s been making these for years and once you try them you will see why, they are delicious.

Smoked Salmon Dijon Dill Crostini  salmon

baguette sliced 1/4 inch, brushed with olive oil and baked at 350 for 10-20 minutes flipping over halfway

1/2 cup goat cheese

6 oz. smoked salmon

dill for garnish

Dijon sauce: 2 tbsp. red onion finely chopped, 2 tbsp. Dijon mustard, 4 tbsp. honey mustard, 4 tsp. chopped dill  (can be made ahead of time, I made it the night before).

Toast crostini, spread with goat cheese, dollop the sauce onto the goat cheese, place small piece of smoked salmon on top.  Put a small piece of dill on top for garnish.

Tapenade Crostini  tapenade

baguette sliced 1/4 inch, brushed with olive oil and baked at 350 for 10-20 minutes flipping over halfway

1 cup kalamata olives

1/4 cup drained and rinsed capers

1/2 cup sun-dried tomatoes in oil

1 tsp. Italian seasoning

3 – 4 tbsp. olive oil (add in while mixing)

Put all ingredients into a food processor and pulse till it is a coarse mix.

Spread on crostini.

The Balsamic Strawberry Crostini was a Pinterest find, however, I modified it a little bit, but here is where the idea started.

Balsamic Strawberry Crostini   cro

baguette sliced 1/4 inch, brushed with olive oil and baked at 350 for 10-20 minutes flipping over halfway

1/2 cup goat cheese

2 cups strawberries chopped into small pieces

3 tbsp. balsamic vinegar

1/4 cup basil chopped

coat strawberries in balsamic vinegar and bake at 350 for about 10 -15 minutes on a baking sheet.  Spread crostini with goat cheese and put strawberries on top, add basil as a garnish on top.

This recipe was originally an open face sandwich form, but it was so good, why not make it into a smaller bite.

Pesto Prosciutto Egg Crostini  proscuitto

baguette sliced 1/4 inch, brushed with olive oil and baked at 350 for 10-20 minutes flipping over halfway.

classic pesto sauce (or make your own)

6 slices of prosciutto

4-5 hard-boiled eggs sliced ( I don’t use the end pieces because they lack the yolk)

So easy to make, you can use any type of pesto you like or you can make your own. Put a layer of pesto, a small piece of prosciutto and a hard-boiled egg slice.  This is an amazing sandwich too, but such a delicious bite as a crostini.

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One thought on “Crostini Four Ways

  1. Pingback: Let’s Go…Travel Themed Party | The Petite Stag

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