Crostini Alla Caprese Food

CAPRESE CROSTINI (CANAPES)

Steps:

• Slice bread and brush both sides lightly with extra virgin olive oil. Bake 5 minutes at 350˚F to lightly toast it (toasting the bread keeps the bread from getting moist from the cheese).
• Top with a slice of mozzarella and a slice of tomato. Sprinkle the tops with salt and pepper and bake at 350˚F for 8-10 minutes or until cheese is melted.
• A few minutes before the crostini are finished baking, in a small ramekin, mix together 1 Tbsp balsamic vinegar and 1 Tbsp extra virgin olive oil until well combined. Toss in the sliced fresh basil and stir gently. Top each crostini with the marinated basil.

CAPRASE CROSTINI

Steps:

• Brush each slice of bread with some olive oil, then toast the bread on a skillet until brown. Once the bread is toasted, rub the bread with some garlic.
• While the bread is toasting prepare the tomatoes. Cut the tomatoes into thin slices and then dice them into smaller ones.
• Slice or cut the mozzarella cheese into about the same size as the tomatoes were. Then top the bread with tomatoes and mozzarella. Garnish with a drizzle of olive oil, basil, and some pepper.
• Serving size: 1 crostini.

MOZZARELLA CAPRESE CROSTINI

Steps:

• Begin by diagonally slicing the baguette. Then, lay the slices in a single layer on a baking sheet. Brush them with olive oil and sprinkle with salt and pepper.
• Place the baking sheet on the top rack of your oven and broil the bread 4-5 minutes until it is golden brown. Set aside to cool.
• In a small bowl, gently toss together the cherry tomatoes, basil, olive oil, and a bit of salt and pepper.
• To finish, layer the ingredients on the toast. Begin with mozzarella, then add tomatoes, and finally, drizzle with balsamic glaze.

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.

FUSILLI ALLA CAPRESE BY GIADA DE LAURENTIIS

Steps:

• In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes.
• Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes.
• Transfer the tomato sauce to the bowl with the pasta.
• Toss to combine.
• Add the basil leaves and mozzarella. Stir to combine.
• Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.

CAPRESE CROSTINI

Steps:

• Preheat oven to 350.
• Heat balsamic vinegar on low heat, and maintain a light simmer.
• Slice bread into toast points.
• Drizzle EVOO on each toast point.
• Sprinkle Italian seasoning on each toast point.
• Add mozzarella to each toast point, and top with sliced tomatoes.
• Bake toast points for about 10 minutes.
• Cook balsamic reduction until it reaches a syrup like consistency.
• Top toast points with basil, and a heavy handed drizzle of the balsamic reduction. Enjoy!

CAPRESE CROSTINI BOARD RECIPE

Steps:

• On a large platter, fill a bowl of mozzarella cheese balls in the center. Arrange the fruit around it. Cut the heirloom tomatoes and peaches into large chunks.
• Serve with crostini crackers or make your own crostini bread.
• Garnish with fresh basil.
• Make bites by placing cheese, fruit, and basil leaf on crostini. Drizzle with balsamic glaze and ENJOY!

CROSTINI ALLA CAPRESE

Steps:

• Cut bread into 1/2 inch rounds and place, in a single layer, on a baking sheet.
• In a small skillet, heat oil, over medium low heat; add garlic and saute 5 minutes to infuse the oil with garlic flavor.
• Very lightly brush bread with the garlic flavored oil.
• Toast lightly under the broiler.
• Top each crostini with a tomato slice, fresh basil leaf, and half a mozzarella ball.
• Lightly drizzle all with vinegar and sprinkle with crushed red pepper flakes, if desired.
• ALTERNATIVELY: You can skewer the ingredients on small 4-inch skewers, then drizzle with vinegar and red pepper flakes, if desired.

CAPRESE CROSTINI

Steps:

• Slice your tomato into thick chunks. Slice the burrata into similar sized chunks.
• On a plate arrange the toast with thick slices of tomato, burrata cheese, and sprigs of basil.
• Drizzle with olive oil, balsamic glaze, and flake salt. Enjoy!

SPAGHETTI ALLA CAPRESE

Steps:

• Cook the spaghetti in salted boiling water until al dente, about 6 minutes. While the spaghetti is cooking, begin to make the sauce.
• Mix the tomatoes and mozzarella in a large bowl.
• Add the best available extra-virgin olive oil, oregano, basil leaves, and salt, to taste.
• When the spaghetti is ready, remove it from the water and add it to the bowl with approximately 1/2 cup of pasta water.
• Mix well, and serve immediately.

CROSTINI - 8 DELICIOUS WAYS!

Steps:

• Preheat oven to 160°C / 320°F (all oven types).
• Brush bread with oil, sprinkle with salt, flip and repeat. Bake 5 minutes.
• Remove, then rub the surface lightly with garlic. Bake for a further 5 minutes until completely crispy, then remove and leave to cool fully before adding toppings.
• Place all ingredients except balsamic glaze in a bowl and gently toss. Taste and add more salt & pepper if desired. Spoon onto crostini, then drizzle with balsamic glaze. Done!
• Mix cream cheese, lemon zest, lemon juice, dill, salt and pepper. Spread on crostini, then fold salmon pieces on top. Top with 3 capers and sprig of dill each. Serve!
• Finely chop antipasto mix. Smear crostini with ricotta, pile on antipasto. Ready!
• Cook prawns: Toss prawns with 1 tbsp oil, garlic, salt and pepper. Preheat large skillet over high heat with 1 tbsp olive oil. Add half the prawns and sauté until just cooked. Remove, then repeat with remaining prawns.
• Cool, then chop into 0.75cm / 1/3" pieces and transfer to bowl. Add 1 tbsp olive oil, eschallots, coriander and lime. Toss, then add more salt and pepper to taste.
• Assemble: Smear crostini with avocado, then spoon on shrimp. Serve! No, wait - Eat one yourself, then serve. Because they'll be gone before you can even put the plate down, trust me! ????
• Spread crostini with goats cheese. Layer strawberry slices. Drizzle with honey just before serving and sprinkle with thyme leaves.
• Spread crostini with as much English Mustard as you dare(!), then cream cheese. Drape with a slice of beef, top with sprig of rocket.
• Mix chopped tapenade ingredients in a small bowl. Set aside for at least 30 minutes to let the flavours meld, then taste and add salt if required.
• Spread crostini with goats cheese. Pile on tapenade. Serve!
• Pea puree: Boil peas per packet directions until soft, then drain well. Transfer to small bowl with high sides. Add garlic, parmesan, olive oil, salt and pepper. Blitz with handheld blender stick until smooth. Stir through mint and lemon juice. Set aside to fully cool.
• Prawns: Peel then chop meat into 0.75 - 1 cm pieces.
• Assemble: Smear crostini with pea puree. Pile on prawn, drizzle with olive oil, sprinkle with parsley and chilli.