Crostini Appetizer Ideas Food

EASY HOMEMADE CROSTINI (WITH TOPPING SUGGESTIONS)

Easy Homemade Crostini (With Topping Suggestions) image

Skip the store-bought and make these Easy Crostini Appetizers at home. Check out the great selection of crostini toppings. Have fun creating delicious oil and vinegar pairings!

Provided by Gloria Duggan | Homemade & Yummy

Time 23m

Number Of Ingredients 2

Ingredients

1 255 gm baguette
¼ cup olive oil ((infused EVOO))

Steps:

Heat the oven to 425º F.
Place either parchment or a silicone mat on a baking sheet. This makes cleanup much easier.
Slice the bread on a diagonal about ½ of an inch thick. Place them ln the baking sheet.
Brush each slice with olive oil.
Place in the oven. Bake until nicley toasted (about 6-8 minutes).
Remove from oven. Top with your desired crostini toppings.
Transfer to a serving platter and ENJOY!

Nutrition Facts : Calories 24 kcal, Carbohydrate 1 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

THREE CHEESE CROSTINI APPETIZER

Three Cheese Crostini Appetizer image

Provided by Food Network

Categories appetizer

Time 25m

Yield 16 servings

Number Of Ingredients 14

Ingredients

1 1/2 cups quartered cherry tomatoes
3 tablespoons thinly sliced shallots
2 1/2 tablespoons extra-virgin olive oil, divided
1/2 tablespoon balsamic vinegar
3/4 cup ricotta cheese
1/4 cup crumbled blue cheese, loosely measured
1/4 cup prepared basil pesto
3/4 teaspoon salt, divided
1 teaspoon fresh lemon juice
1 teaspoon grated lemon peel, loosely measured
16 slices French or artisan type baguette, cut 1/4-inch thick on the diagonal
2 to 3 grinds black peppercorns (using handheld grinder)
3 tablespoons finely chopped fresh basil leaves
1/4 cup finely shredded fresh Pecorino Romano cheese, loosely measured

Steps:

Position an oven rack 5 to 6 inches from the broiler element. Preheat the broiler to high. Line a baking sheet with heavy-duty aluminum foil.
In a small bowl gently toss the tomatoes, shallots, 1/2 tablespoon of olive oil and vinegar together. Spread out the mixture on the prepared baking sheet. Set the baking sheet on a rack under the broiler element. Broil until the tomatoes begin to show a few black spots, about 4 minutes with oven door closed. Turn the mixture, using a spatula, and broil 3 minutes longer with the oven door closed. Remove from the oven and transfer the mixture with a slotted spoon to a small bowl; set the bowl aside until needed. Retain the broiler heat on high.
While the tomatoes are broiling, combine the ricotta, blue cheese, pesto, 1/2 teaspoon salt, lemon juice and lemon peel in a medium bowl.
Arrange the baguette slices on a large baking sheet and brush with the remaining 2 tablespoons of olive oil. Put the baking sheet on the rack under the broiler element and broil until golden, about 1 minute or so per side, watching carefully. Remove from oven.
To assemble, season the tomato mixture with remaining 1/4 teaspoon salt and peppercorns, then stir in the basil. Spread some of the ricotta mixture over each crostini. Top with the tomato/onion mixture, then sprinkle with shredded cheese, dividing all the ingredients equally among the slices. Transfer to a serving plate and serve.

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