Four crostini ideas!
Crostini is the subject today. I have four really yummy options. This is my version of a wedge salad on crostini bread. Most people don't think to put a salad on crostini, but, if you think about it, we love croutons in our salads, so why not! This can make for a healthy meal too! Enjoy!
1 bag of european mixed greens
1 small tomato chopped
1/4 c. fresh crumbled bleu cheese
chopped red onion to taste
olive oil and balsamic vinegar to taste
chopped bacon to taste
1/2 small french baguette
1/4 c. olive oil
salt and pepper to taste
Preheat oven to 400 degrees. Slice bread in half length wise and then slice into desired pieces. Brush olive oil onto bread on both sides and place on a cookie sheet. Bake bread until golden brown on both sides. Salad is hard to keep on the bread, so make it good sized pieces. Mix together salad greens, tomatoes, onion, bacon, and bleu cheese crumbles. Salt and pepper to taste and dress with olive oil and balsamic vinegar to taste. After bread is browned top it with the salad mixture and serve. Enjoy!
This is the second crostini of the day. It is made with Pesto, roasted red pepper and sharp provolone cheese. This is full flavored and easy because you buy everything made. Talk about a simple dish.
1/2 french baguette
1 medium jar of roasted red pepper
1 small jar of pesto sauce
1 small chunk of sharp provolone cheese grated
1/2 c. olive oil
Cut baguette into 1 inch rounds. Brush olive oil on each side of bread and bake on 400 degrees until each side is golden brown. Brush on pesto first, then add a slice of a roasted red pepper. Top with sharp provolone cheese. Heat to melt cheese and serve. Enjoy!
This is the most simple of crostini that you will ever make. We all love Brie cheese with fruit. How simple is it to do the crostini bread as we have in all the above recipes and simply top with a slice of creamy brie cheese and top with a red raspberry preserve, heat and serve. Talk about yummy! You could use any preserve or even honey with toasted pecans. Be creative, and enjoy!
Now, this is our Final Four! This one is a big hitter though. I believe in going out with a bang! So I combined artichokes and lump crab to create this amazing crostini topper. This could also be a dip if you prefer!
1/2 c. olive oil
8 oz. cream cheese
1 c. whole artichoke hearts from a jar in water
2 cloves of garlic
salt and pepper to taste
1/2 c. mayonnaise
8 oz. lump crab meat
1 T. chives or green onions
1 T. worcestershire sauce
2 t. hot sauce
2 T. fresh lemon juice
1/2 c. grated parmegiano cheese
In cuisinart mix all ingredients together. Cut baguette in 1 inch rounds and brush with olive oil on both sides and bake on 400 until golden brown. After bread rounds are golden brown remove them and top with mixture. Heat one more time to heat up the topping. Serve and enjoy!
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