Southwest Blt Crostini Food

BLT CROSTINI

Steps:

• Heat oven to 375°F. In small bowl, mix cheese, mayonnaise and onions. Spread about 1 teaspoon cheese mixture on each bread slice; place on ungreased cookie sheet. Top each with half slice of bacon.
• Bake 10 to 12 minutes or until edges of bread are golden brown and cheese is melted.
• Garnish each crostini with lettuce and tomato slice.

BLT CROSTINI

Steps:

• 1. Soak four 6-inch bamboo skewers in water for 30 minutes and preheat grill to medium.
• 2. Cut escarole lengthwise, through core, into 4 wedges. Season with salt and pepper. Wrap each wedge tightly with 2 slices of bacon; secure with skewers and brush with 1/4 cup olive oil. Place bundles skewered side down and covered with a disposable aluminum pan on grill. Cook, turning occasionally until bacon is crisp, about 12 minutes.
• 3. Lightly brush bread with additional olive oil, season with salt and black pepper to taste and char on grill, about 1 minute per side. Remove and rub bread with cut side of tomato halves until toasts are saturated with tomato's juices.
• 4. Top each crostini with an escarole bundle and serve with a lemon wedge.

MEATBALL CROSTINI

Steps:

• Preheat the oven to 375 degrees F, and line a sheet pan with parchment paper
• Prepare the herb butter by combining all the ingredients together in a small bowl.. (Herb butter will keep well, wrapped tightly, in the refrigerator for a week or in the freezer for up to a month.)
• Slice the baguette on the bias about 1/2-inch thick. Spread the herb butter on both sides of the baguette slices and arrange in 1 layer on the prepared sheet pan. Toast in the oven until golden brown and crisp on both sides, flipping halfway through, about 15 minutes.
• Cover each crostini with 1 tablespoon pasta sauce. Top each with a slice of mozzarella and a meatball. Finish with another tablespoon of pasta sauce. Bake in the oven until the meatballs are warmed through and the cheese has melted, about 15 minutes. Top with a sprinkle of Parmesan and serve hot.

SOUTHWEST BLT CROSTINI

Steps:

• Start out by chopping up your baguette into 3/4" slices.
• Brush the olive oil over the top of the pieces and sprinkle them with your cumin and chili powder.
• Next up, you'll mix together the mayo. salsa, and the chili pepper.
• Spread your mixture over the top of your baguette bites.
• Now it's time to add your shredded cheese.
• Now, take your cheesed up crostinis and throw them into the oven at 350 for about 5 minutes; just long enough to get the cheese good and melted.
• While they're in the oven, grab your bacon and fry it up.
• Pull out the cooked up pieces, let them cool and drain, and then cut them into thirds.
• Now, take your cooked up crostinis and place a piece of bacon, then the arugula and finally the chopped tomatoes.
• Finish them off by sprinkling a couple leaves of fresh cilantro over the top.

RICOTTA PROSCIUTTO CROSTINI

Steps:

• Preheat oven to 375 degrees.
• Slice bread into 1/4 inch rounds on a diagonal.
• Lightly coat bread with extra virgin olive oil.
• In a glass or plastic bowl add the zest of entire lemon & mix ricotta cheese, rosemary, the parmesan cheese and add the juice of the half the lemon. Add salt and pepper to taste.
• Spoon Ricotta mixture onto bread.
• Cut prosciutto into half.
• Place the prosciutto slices onto top of the Ricotta mixture.
• Slice the Roma tomatoes into small rounds.
• Place 1 slice of tomato on top of the crostini.
• Bake at 375 degrees for 15-20 minutes or until bread is golden brown and mixture is set.
• Right before serving garnish sprinkle with the cut fresh basil leaves Lightly Drizzle with Extra Virgin Olive Oil & Balsamic.

CRAB CROSTINI

Steps:

• Preheat broiler and line pan with foil.
• Mix stuff.
• Spread on bread.
• Broil.

SOUTHWEST BLT WRAP

Steps:

• Mix together mashed avocado, lime juice, mayonnaise, and cilantro in a bowl.
• Season with salt, and chill until needed.
• Mix salsa with corn in a small dish.
• On each tortilla, place 3 slices bacon (broken up), 1/2 cup lettuce, and some corn salsa.
• Spoon some of the avocado mayo on top.
• Fold up bottom of tortilla and roll up burrito-style, securing with a toothpick if you need to.

SOUTHWESTERN PULLED PORK CROSTINI

Steps:

• Place roast in a 3-qt. slow cooker. In a small bowl, whisk lime juice, marinade mix, sugar and oil until blended; pour over roast. Cook, covered, on low 6-8 hours or until meat is tender., For salsa, in a small bowl, combine corn, beans, tomato and jalapeno. Stir in lime juice, oil and seasonings. In a small saucepan, combine sauce ingredients; cook and stir over low heat until blended., For crostini, preheat broiler. Brush bread slices on both sides with oil; place on ungreased baking sheets. Broil 3-4 in. from heat 1-2 minutes on each side or until golden brown., Remove roast from slow cooker; cool slightly. Shred pork with 2 forks. To serve, layer toasts with salsa, pork and cheese. Top with sauce. If desired, serve with lime wedges.