Crostini – 8 Delicious Ways! Recipe

Name: Crostini – 8 Delicious Ways! Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 30
Cuisine: Italian-inspired with Mediterranean influences
Ingredients: 30 slices artisan type baguette or French stick (cut 0.5cm / 1/4-inch thick on the diagonal); 3 tbsp extra virgin olive oil; Salt, to taste; 1 garlic clove, cut in half; 350g/12 oz baby bocconcini (small ones), cut into 8; 400g/14 oz cherry tomatoes, cut into 8; 1/2 cup packed basil leaves, finely sliced; 3 tbsp extra virgin olive oil; 3/4 tsp salt and pepper each; 4 tbsp balsamic glaze (store bought or homemade); 250g/8 oz spreadable cream cheese or crème fraîche; 2 tsp lemon zest; 2 tbsp lemon juice; 1 tsp salt and pepper each; 1/3 cup dill, finely chopped; 500g/1 lb smoked salmon, cut into 2cm x 7.5cm strips; 75g/2.5 oz baby capers; 30 dill sprigs for garnish; 250g/8 oz ricotta or similar smooth cheese; 500g/1 lb antipasto mix – olives (pitted), peppers, sundried tomato, artichokes; 500g/1 lb prawns/shrimp, peeled and deveined; 2 garlic cloves, minced; 1/2 tsp salt and pepper each; 3 tbsp olive oil (separated); 2 eschallots/French onions, finely chopped; 1/4 cup coriander/cilantro leaves, finely chopped; 2 tbsp lime juice; 2 avocados, halved and seed removed; 160g/5.5 oz goat cheese, softened (or cream cheese, Danish feta, or smooth ricotta); 14-16 ripe strawberries, sliced 3mm / 1/8″ thick

fromeatwithjack.com eatwithjack.com/crostini-8-delicious-ways-recipe

Explore 8 delicious and easy crostini recipes featuring a variety of toppings including Caprese, smoked salmon with dill cream cheese, Mediterranean antipasto, garlic prawn with avocado, strawberry with goat cheese and honey, rare roast beef with hot English mustard, holiday tapenade, and chili mint prawns on parmesan pea puree. Perfect for appetizers or light snacks.

40 min

cook 15 min

Italian-inspired with Mediterranean influences

4.6 (56)

Ingredients

Instructions

Heat your oven to 160°C / 320°F (all oven types) to prepare for baking the bread slices.
Brush both sides of each baguette slice with extra virgin olive oil, sprinkle with salt, flip and repeat the oil and salt application. Arrange the slices on a baking tray and bake for 5 minutes.
Remove bread from oven, rub the surface lightly with the cut side of garlic, then bake for another 5 minutes until the crostini are completely crispy. Let them cool fully before topping.
In a bowl, gently toss baby bocconcini, cherry tomatoes, basil, olive oil, salt, and pepper. Adjust seasoning to taste. Spoon the mixture onto crostini and drizzle with balsamic glaze.
Combine cream cheese, lemon zest, lemon juice, dill, salt, and pepper. Spread mixture on crostini, fold salmon slices on top, then garnish each with 3 capers and a dill sprig.
Finely chop antipasto mix. Spread ricotta on crostini and pile on the antipasto mixture. Serve immediately.
Toss prawns with 1 tbsp olive oil, minced garlic, salt, and pepper. Heat a skillet over high heat with 1 tbsp olive oil and sauté half the prawns until just cooked. Remove and repeat with remaining prawns. Cool, chop into small pieces, then toss with remaining 1 tbsp olive oil, eschallots, coriander, and lime juice. Season with salt and pepper. Spread avocado on crostini, spoon shrimp mixture on top, then serve.
Spread goat cheese on crostini. Layer sliced strawberries on top. Drizzle with honey just before serving and sprinkle with fresh thyme leaves.
Spread each crostini with Hot English Mustard to desired heat, then a layer of cream cheese. Drape with a slice of rare roast beef and top with a baby rocket leaf.
Mix chopped parsley, dried cranberries, black olives, green olives, almonds, and olive oil in a small bowl. Let flavors meld for at least 30 minutes. Spread goat cheese on crostini and pile tapenade on top before serving.
Cook peas according to package directions until soft, drain well. Blend peas with garlic, parmesan, olive oil, salt, and pepper until smooth, then stir in mint and lemon juice. Cool completely. Chop cooked prawns into small pieces. Spread pea puree on crostini, top with prawns, drizzle with olive oil, and garnish with parsley and chopped red chili.