Olive Mozzarella And Garlic Crostini Appetizer Food

GARLIC CROSTINI WITH FRESH MOZZARELLA

Steps:

• Heat oven to 425°F. On ungreased cookie sheet, place bread slices. Brush oil on slices of bread. Bake 4 to 5 minutes or until very light golden brown. Cool 5 minutes.
• Meanwhile, stir together all remaining ingredients except garlic.
• Cut garlic cloves in half. Rub cut sides of garlic over toasted bread slices. Spoon mixture onto bread slices. Serve immediately.

MIXED OLIVE CROSTINI

Steps:

• In a small bowl, combine the first six ingredients; stir in mozzarella cheese and parsley. Cut baguette into 24 slices; place on an ungreased baking sheet. Spread with olive mixture., Broil 3-4 in. from the heat for 2-3 minutes or until edges are lightly browned and cheese is melted.

OLIVE MOZZARELLA AND GARLIC CROSTINI APPETIZER

Steps:

• 1. In medium bowl, mix black and green olives, Parmesan cheese, butter, olive oil and garlic until blended. Stir in shredded cheese and parsley.
• 2. Cut bread into 24 thin slices. Arrange bread slices on baking sheet(s) and spread with olive mixture.
• 3. Broil 2-3 minutes or until bread is toasted at edges and olive mixture is bubbly.

BUFFALLO MOZZARELLA TOMATO BASIL APPETIZERS

Steps:

• Mix 4 tablespoons with the garlic if using in a small bowl. Reserve the rest of the olive oil for drizzle. Cut the bread into ½ to ¾ inch rounds. Brush with the olive oil and toast in a toaster oven or preheated oven until crispy on the outside and soft on the inside. Top the bread rounds (crostinis) with sliced tomato. Sprinkle with sea salt. Then top with generous slices of mozzarella (boccaccini if you have it) cut to fit. Broil in the toaster oven or oven until the cheese just starts to melt. Top with basil cut into long thin slices. Drizzle with the remaining olive oil and serve. You can use regular ingredients but the simple flavors really shine and become truly spectacular if you use a very high quality olive oil (it's worth the extra price) and a really nice flaky sea salt (eg. fleur de sel). For the photo I used Kangaroo Paw Australian Extra-Virgin olive oil with mountain pepper and Fleur de Sel sea salt. Outstanding crisp and fresh flavors. The baguette was also home-made based upon Julia Childs method outlined in the second volume of Mastering the Art of French Cooking. I'm slowly gaining ground on making a near perfect loaf of french bread.

3 INGREDIENT OLIVE DIP

Steps:

• With a fork mix the cream cheese and mayo together.
• Stir in olives and any other ingredients.
• Chill for at least 1 hour.

MOZZARELLA CROSTINI

Steps:

• Cut bread into 36 slices.
• Place on an aluminum foil lined baking sheet.
• Bake at 400º for 5 minutes or until lightly browned.
• Combine olive oil and next 3 ingredients and brush on bread slices.
• Top evenly with sliced green onions and one or two tomato slices.
• Sprinkle evenly with cheese.
• Bake for 5 to 7 minutes or until cheese is melted.
• If desired, garnish with green onions slices.

QUICK AND EASY PARMESAN GARLIC CROSTINI

Steps:

• Brush the top of the baguette slices with olive oil. Sprinkle with garlic powder, dried parsley and cheese and broil for 4 minutes on high.
• Garnish crostini's with more freshly grated parmesan cheese before serving.