Roasted Garlic Crostini Food

CREAM OF BROCCOLI SOUP WITH ROASTED GARLIC CROSTINI

Steps:

• Preheat oven to 400 degrees F.
• Arrange bread slices on a baking sheet. Bake for 6 minutes, until toasted.
• Meanwhile, in a large stock pot, heat olive oil over medium heat. Add onion, celery, garlic, carrot, and broccoli. Pour broth over vegetables and increase the heat to high. Bring to a boil, reduce heat to medium and simmer 5 minutes. Using an immersion blender, puree until smooth or you can use a blender. Add milk and simmer 1 minute to heat through. Puree again. Season, to taste, with salt and pepper. Using a fork, mash garlic cloves with a pinch each of salt and black pepper, making a thick paste. Spread mixture on toasted bread and serve with soup.

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.

ROASTED GARLIC SOUP WITH ASIAGO CROSTINI

Steps:

• Make the soup: Preheat the oven to 375 degrees F. Cut the tops off the garlic heads to expose the cloves and remove any excess papery skins. Place on a large sheet of foil; drizzle with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon each salt and pepper. Close the foil around the garlic, leaving a space between the tops and the foil, and place on a baking sheet. Roast until soft and fragrant, about 1 hour 15 minutes. Remove from the foil, let cool and squeeze out the garlic into a bowl.
• In a large heavy soup pot (preferably enameled cast iron) over medium-high heat, melt the butter. Add the roasted garlic and cook, stirring, until slightly thick, about 5 minutes. Add the flour and cook until a dark golden roux forms, stirring frequently, 5 to 6 more minutes. Add 1 cup chicken stock and stir to incorporate, then repeat until all of the stock has been added. Add 2 cups water in 1-cup increments, stirring after each. Add the Italian seasoning, 1 1/2 teaspoons salt and 1 teaspoon pepper, and stir to combine well. Bring to a simmer and cook 15 minutes.
• Meanwhile, make the crostini: Increase the oven temperature to 400 degrees F. In a small bowl, combine the olive oil, minced garlic, 1/4 teaspoon pepper, the paprika and oregano and mix well. Place the bread on a parchment-lined baking sheet and brush with the oil-spice mixture. Top each slice with about 1 teaspoon cheese and bake until the cheese is melted and the bread is starting to crisp, 8 to 10 minutes.
• Add the cream to the soup and cook at a very low simmer, stirring occasionally, 10 more minutes. Adjust the seasoning if needed. Ladle into small mugs or bowls; top with parsley and drizzle with olive oil. Serve with the crostini.

ROASTED GARLIC CROSTINI WITH ASSORTED TOPPINGS

Steps:

• 1. Preheat the oven to 375°F. Put the garlic in a roasting pan and drizzle on the olive oil. Toss to coat thoroughly. Bake for 50 to 60 minutes, or until the garlic bulbs are very tender but not overly brown. Test by carefully giving a bulb a gentle squeeze while protecting your hand with a folded kitchen towel or an oven glove. Remove from the oven and allow to cool.
• 2. Using a sharp serrated knife, cut each head of garlic crosswise in half, midway between its leaf and root ends, to expose all the cloves inside. Their pulp will be golden brown and as soft as butter. You can squeeze it out of each half by hand or scoop it out with a small spoon or knife. Transfer the roasted garlic to a small bowl, pour in any olive oil from the baking dish, and stir and mash with a fork to form a smooth purée. You'll have 1/3 to 1/2 cup of purée, depending on the size of the garlic heads.
• 3. To make the Roasted Garlic Crostini, preheat the oven to 375° F. Brush the bread slices with the olive oil and arrange them on a baking sheet. Bake them until golden, 12 to 15 minutes. Remove them from the oven and let them cool to room temperature. Spread the puréed roasted garlic evenly on the tops of the crostini. Top the crostini with any of the options listed above, or make an assortment. Spread some with 1 tablespoon each of goat cheese; then decorate the cheese with strips of roasted bell pepper or a mixture of sun-dried tomato strips and capers, or a smear of tapenade. In place of the goat cheese, top others with diced tomato tossed with some fresh basil, a pinch of crushed red pepper flakes, and a drizzle of balsamic vinegar; with prosciutto and Parmesan cheese; with anchovy fillets and freshly ground black pepper; or with slices of Roma tomato and fresh mozzarella, topped with fresh basil leaves.

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.

CROSTINI WITH ROASTED GARLIC, GOAT CHEESE, AND APPLE CHUTNEY

Steps:

• Stir sugar and vinegar in heavy large saucepan over medium heat until sugar dissolves.
• Add next 4 ingredients and simmer until mixture is syrupy and reduced to 1/2 cup, about 8 minutes.
• Mix in apples and raisins.
• Increase heat to high and boil until apples are tender, stirring frequently, about 10 minutes.
• Cool to room temperature. (Chutney can be made 3 days ahead; cover and refrigerate.)
• Mix in tomatoes and mint.
• Preheat oven to 450°F
• Arrange baguette slices on baking sheet and brush with olive oil.
• Bake until golden and crisp, about 8 minutes.
• Spread each toast with roasted garlic; top with goat cheese and chutney.

GARLIC BUTTER PARMESAN CROSTINI

Steps:

• Set oven to 250 degrees.
• Prepare a large baking sheet/s.
• Arrange the slices on the baking sheet.
• In a bowl combine the melted butter with minced garlic.
• Drizzle or brush the melted butter/garlic mixture over the top of the bread slices, then sprinkle lightly with kosher salt and black pepper.
• Bake for about 15 minutes, remove from oven, turn over the slices and brush again with butter, then kosher salt and pepper; return to oven and continue baking for 1 hour or until golden brown, turning every 15 minutes.
• Immediately after the slices are finished baking, sprinkle the top with grated Parmesan cheese.
• Store any leftovers in the fridge.

ROASTED WHOLE GARLIC CROSTINI

Steps:

• Preheat oven to 400 degrees F.
• Slice 1/2-inch off the pointed end of the garlic bulb to expose each clove. Place garlic on aluminum foil. Pour 1 teaspoon of olive oil over the top of each bulb and let it sink into the cloves.
• Wrap foil around garlic bulbs and bake for approximately 1 hour, or until exposed cloves are golden brown.
• In a dry saute pan over medium-high heat, toast pine nuts for approximately 5 minutes, or until golden brown.
• Toast baguette slices in oven or toaster oven.
• To serve, place garlic, cheese, pine nuts and parsley on a serving plate along side crostinis. Instruct guests to extract individual garlic cloves from bulb with a small fork, spread on toast, and top with goat cheese, pine nuts and parsley leaves.

ROASTED GARLIC, BRIE AND GRAPE CROSTINI

Steps:

• Preheat oven to 325°F. Combine garlic and oil in small baking dish. Bake until garlic is tender, about 30 minutes. Drain, reserving 3 tablespoons oil. Transfer garlic to processor. Add thyme and reserved oil; puree. (Can be made 1 day ahead. Chill. Bring to room temperature before using.)
• Mix grapes, Port and 1 teaspoon rosemary in bowl. Let stand 15 minutes.
• Spread each toast slice with 1 teaspoon garlic. Spread 2 teaspoons Brie over. Top with grapes and herb sprigs.

14+ CROSTINI TOPPING RECIPES: BLACKBERRY BURRATA MINT CROSTINI

Steps:

• Pre-heat oven to 375°F. Spread baguette slices on a baking sheet. Drizzle with olive oil (don't drench them, dry areas are ok) and sprinkle with salt as desired. Flip slices over and repeat so both sides are lightly covered with oil. Bake for 5-7 minutes on each side until golden brown. Once toasted, remove from pan and set aside.
• Meanwhile, in a small bowl, mix together mint, lemon, olive oil, and a pinch of salt (to taste).
• Layer the following on top of each toasted crostini: 1-2 tablespoons of burrata, freshly ground black pepper, a pinch of salt flakes, 3-4 blackberries, a drizzle of the mint mixture, and a drizzle of honey. Top with additional mint leaves and salt flakes as desired. Serve immediately.

GARLIC CROSTINI

Steps:

• Mix olive oil and minced garlic in a heat-proof measuring cup. Microwave at half power for 30 seconds. Set aside.
• Note: depending on the size of your baguette, you may have to double the garlic oil ingredients.
• Preheat oven to 375*. Line a large baking sheet with parchment paper.
• Slice the baguette, on the diagonal, into 1/4" to 1/2" thick slices.
• Using a pastry brush lightly wipe both sides of the bread slices with garlic oil. Arrange on the baking sheet.
• Sprinkle (one side only), lightly with kosher salt and black pepper (if using).
• Bake for 10 minutes. Turn slices over and continue to bake for another 5 - 10 minutes or until golden in colour and crispy. The baking time will depend on the thickness of the slices and the amount of garlic oil used.
• Remove from the baking sheet and let cool in a single layer on a cooling rack.
• You can use these immediately, or allow to cool completely for storage in an airtight container.

ROASTED GARLIC AND BRIE CROSTINI

Steps:

• Cut the root off the garlic to expose the cloves. Drizzle with olive oil and sprinkle with salt and pepper, then wrap tightly with foil and roast at 375 for about 45 minutes. Remove from oven and set aside.
• Spread baguette slices out on a baking sheet. Drizzle with olive oil. Bake at 375 for 5-6 minutes until lightly browned. Remove from oven.
• Unwrap garlic and pull out roasted cloves with a knife or small fork. Roasted garlic is soft, and spreads very easily. Spread a bit of roasted garlic (use however much you want!) over each piece of toasted bread.
• Top each crostini with a thick slice of brie. Place baking sheet back in the 375 degree oven for 5 minutes, until the cheese melts.
• Remove crostini from oven and top with parsley garnish (optional, but it adds a nice bit of color). Serve immediately.