Christmas Crostini Food

CHRISTMAS CROSTINI

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Line a baking sheet with parchment paper and place prosciutto on there. Bake for 5 to 6 minutes or until prosciutto is crispy.
• Carefully remove prosciutto. Once cool enough to handle, break into small pieces (to fit onto bread) and set aside. Discard parchment paper.
• Place bread onto baking sheet and brush with olive oil. Bake for 8 to 10 minutes or until bread reaches your desired doneness. You want it golden brown with a little crunch, but still slightly tender in the middle.
• Once bread is done, carefully remove from the oven and top each with a slice of Brie. Bake for a few minutes, or until cheese is starting to melt a little. Carefully remove from oven.
• Top Brie with pomegranate arils. Next, top with clementine slices, prosciutto and a leaf of arugula. Drizzle with balsamic reduction. Serve and enjoy!

CROSTINI

Steps:

• Set the oven to broil at 425 degrees F (220 degrees C).
• In a small saucepan, combine the olive oil, butter and garlic. Set over medium heat, and cook until butter has melted and the mixture starts to bubble. Season with salt and pepper. Remove from the heat.
• Dip each slice of bread into the garlic mixture, turning to coat each side. Place Parmesan cheese on a plate. Press one side of each piece of bread into the cheese, and place cheese side up on a baking sheet.
• Broil on the middle rack of the preheated oven for about 8 minutes, or until golden brown.

CHRISTMAS CROSTINI

Steps:

• Slice baguette into 36 (1/4 to 1/2 inch) slices; place, cut side down, on an aluminum foil-lined baking sheet.
• Bake at 400 degrees for 5 minutes or until lightly browned.
• Combine cream cheese and next 3 ingredients; spread mixture evenly on bread slices.
• Bake at 400 degrees for 5 minutes or until cheese melts. Garnish, if desired, and serve immediately.

CHRISTMAS CROSTINI WITH SMOKED TROUT

Steps:

• Preheat oven to 375 degrees. In a food processor, pulse the trout fillets until broken up into small pieces. In a medium bowl, whisk together the cream cheese, creme fraiche, horseradish, and lemon juice. Fold processed trout into cream-cheese mixture, and season with pepper.
• Using a long serrated knife, trim off top of loaf to make level. Cut bread vertically into 3/4-inch-thick slices, keeping loaf intact. Brush the top of the loaf with oil. Transfer loaf to a baking sheet, and toast in oven until golden brown, about 12 minutes. Let cool.
• Transfer loaf, keeping shape intact, to a round serving platter or cake stand. Gently spread trout mixture over loaf (so it rests atop slices). Arrange watercress, alternating with groupings of the cherry tomato halves and cucumber slices on top, and serve immediately.

CRUNCHY CHRISTMAS CROSTINI

Steps:

• Up to a day ahead, heat oven to 200C/fan 180C/gas 6. Slice the ciabatta into about 25 thin slices. Lay them on a couple of baking trays and brush with the oil. Toast in the oven for 10 mins until they begin to go golden, checking after 5 mins as the trays may need turning.
• Up to an hour ahead, cut the stilton into slices a little smaller than the toasts (this is easier to do if the cheese is cold from the fridge), keep covered.
• Before serving, heat oven to 200C/fan 180C/gas 6. Spoon a little pile of beetroot onto the end of each piece of bread. Prop a slice of cheese up against each pile of beetroot and bake for 3-4 minutes until the cheese is starting to melt. You don't want it too melty - try to catch it just as it's starting to ooze over the edge.
• Top each cheesy canapé with a little sprig of celery leaves and serve immediately.