Basic Crostini With Variations
"Multiple variations for every palate"
photo by JackieOhNo!
- Ready In:
- 20mins
- Ingredients:
- 2
- Yields:
-
24 pieces
ingredients
directions
- Heat oven to 400 degrees. Place the baguette slices on a baking sheet and brush both sides of the bread with the oil.
- Bake until golden brown, 4-5 minutes per side. Top as desired. The crostini can be toasted up to 3 days in advance. Keep at room temperature using an airtight container.
- Using one batch of this crostini, you can make the following.
- For Artichoke and Olive Crostini, toss 1 (14 oz.) can artichoke hearts (rinsed and chopped) with 1/4 cup chopped kalamata olives, 3 T. olive oil, and 1 T. chopped flat-leaf parsley; season with salt and pepper. Dividing evenly, top 24 crostini with the artichoke mixture, then shaved parmesan.
- For Smoked Salmon Crostini, combine 4 oz. cream cheese, 1 T. chopped dill, and 1 T. prepared horseradish; season with salt and pepper. Dividing evenly, spread the cream cheese mixture on 24 crostini. Top with 4 oz. smoked salmon and sprinkle with more dill.
- For Mushroom and Herb Crostini, cook 12 oz. thinly sliced assorted mushrooms in olive oil in a skillet over medium-high heat until tender, 4-5 minutes. Add 1/2 cup white wine and simmer until evaporated, 3-4 minutes; season with salt and pepper. Dividing evenly, top 24 crostini with the mushrooms and sprinkle with chopped chives.
- For Ricotta and Roasted Tomato Crostini, on a rimmed baking sheet, toss 4 cups grape tomatoes with 3 T. olive oil; season with salt and pepper. Roast at 400 degrees until beginning to burst, 20-25 minutes. Dividing evenly, spread 1 cup ricotta on 24 crostini. Top with the tomatoes and sprinkle with thyme.
- For Blue Cheese and Fig Crostini, dividing evenly, spread 1/4 cup fig chutney on 24 crostini. Top with 4 oz. thinly sliced blue cheese.
- For Peppered Roast Beef, combine 1 T. horseradish with 1/4 cup sour cream. Place a dollop on each crostini, topping with 4 oz. thinly sliced roast beef. Sprinkle freshly cracked pepper over each crostini.
- For Caesar Salad, combine 2 cups finely chopped romaine lettuce with 2 T. Caesar salad dressing. Spoon mixture onto crostini and sprinkle with freshly grated parmesan cheese.
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Reviews
-
A great basic recipe! I tried the mushroom and herb topping and enjoyed it. The artichoke and olive topping sounds yummy, may try that next. Thanks! Made for PRMR game.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
