Best Mini Crostini Appetizers Recipe 445 Recipes

MINI CROSTINI APPETIZERS RECIPE - (4.4/5)

Mini Crostini Appetizers Recipe - (4.4/5) image

Provided by vpitts2004

Number Of Ingredients 34

Ingredients

SMOKED SALMON WITH DILL:
1 (8-ounce) can Pillsbury® refrigerated crescent dinner rolls
64 toothpicks
Dab cream cheese
Thin slice smoked salmon, cut into quarters
Fresh dill weed sprig
SHRIMP AND CUCUMBER:
Very thin slice English cucumber, cut in half, folded
Fresh dill weed sprig
Small cooked shrimp, tail shell removed
CAPRESE:
Slice small fresh mozzarella ball or string cheese
Half grape tomato
Tiny basil leaf or fresh basil leaf strip
ANTIPASTO:
Half slice hard salami, folded into thirds
Slice sweet banana pepper (from a jar)
Kalamata or black olive
DRIED FIG & MASCARPONE:
Dried fig, cut in half lengthwise
Mascarpone cheese star (using softened cheese)
Grated orange peel
ROAST BEEF ROLL-UPS:
Rare roast beef slice (spread with below)
Garden vegetable cream cheese spread
Fresh parsley sprig or tiny dill pickle slice
CHEESE AND PIMENTO OLIVE:
Swiss cheese cube
Half pimiento-stuffed green olive
TURKEY CLUB:
Lettuce
Crisply cooked bacon
Turkey breast slice, rolled up, sliced
Grape tomato slice

Steps:

Preheat oven to 375°F. Unroll dough onto cutting board. Cut in half crosswise and lengthwise on perforated lines to make 4 rectangles. Press diagonal perforations to seal. Starting with long side of 1 rectangle, roll dough tightly into 6 1/4-inch roll; press seam to seal. Repeat with remaining dough rectangles. Spray thin serrated knife with cooking spray. Cut each roll into 16 slices. On ungreased large cookie sheet, place 32 slices about 1/2 inch apart. Place remaining 32 slices on second ungreased large cookie sheet. Bake 1 cookie sheet at a time 8 to 9 minutes or until slices are light golden brown. Top baked slices using all 8 toppings and making 8 appetizers of each, or choose your favorite topping options and make as many of each as you'd like. All toppings are quick to assemble, taking only about 4 to 8 minutes to make 8 appetizers.

SIMPLE CROSTINI

Simple Crostini image

Crostini are perfect spooned high with your pick of toppings.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Time 30m

Yield Makes 60

Number Of Ingredients 10

Ingredients

1 baguette (8 to 10 ounces), sliced 1/4 inch thick (about 60 slices)
3/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
White-Bean and Caper Crostini
Tomato-Basil Crostini
Artichoke-Dill Crostini
Salami-Ricotta Crostini
Pesto-Bocconcini Crostini
Goat Cheese and Sun-Dried Tomatoes Crostini
Goat Cheese and Sun-Dried Tomatoes Crostini

Steps:

Preheat oven to 350 degrees. Arrange baguette slices on two large rimmed baking sheets; brush both sides with oil, and season with salt and pepper.
Bake, rotating sheets halfway through, until golden, 15 to 20 minutes (if undersides are not browning, turn crostini over once during baking). Let cool on baking sheets. Top crostini with desired toppings, and serve.

Nutrition Facts : Calories 36 g, Fat 3 g, Protein 1 g

MINI MEATBALL CROSTINI

Mini Meatball Crostini image

Provided by Food Network

Categories appetizer

Time 50m

Yield about 24 crostini

Number Of Ingredients 13

Ingredients

1/4 cup extra-virgin olive oil
1 medium shallot, finely chopped
Kosher salt
1/2 cup buttermilk
2 thick slices stale white bread, crusts removed
1 large egg, beaten
1/4 cup freshly grated parmesan cheese
1 tablespoon roughly chopped fresh parsley
3/4 pound 80/20 ground beef
3/4 pound loose mild Italian sausage
3 cups tomato sauce
1 baguette, cut on the bias into twenty-four 1/4-inch slices
Small basil leaves, for topping

Steps:

Preheat the broiler with a rack in the middle position. Heat 2 tablespoons olive oil in a small saute pan over medium heat. Add the shallot, a small pinch of salt and a splash of water and cook until softened, about 5 minutes. Turn off the heat and let cool slightly.
Pour the buttermilk over the stale bread in a large bowl and let sit at room temperature until the bread soaks up most of the buttermilk, about 5 minutes. Lightly squeeze the excess buttermilk from the bread; discard the buttermilk but keep the bread in the bowl. Add the egg, parmesan, parsley, cooled cooked shallots and 1 teaspoon salt to the bowl with the bread. Use your hands to stir the bread mixture together until it is well combined with no large pieces of bread. Add the ground beef and sausage and gently mix all the ingredients with your hands until just combined. (Do not overwork the mixture or the meatballs will be tough.) Using a 1-ounce ice cream scoop or 2 leveled tablespoons as a measurement, scoop and form 24 meatballs and transfer to a baking sheet.
Broil the meatballs until they are browned all over, 4 to 8 minutes, depending on your broiler. Lower the heat of the oven to 375 degrees F.
Meanwhile, pour the tomato sauce into a medium saucepan and bring to a low simmer over medium heat. Gently nestle the browned meatballs in the sauce, cover and cook until just cooked through, about 5 minutes. Turn off the heat but keep the meatballs covered to stay warm while you make the crostini.
Arrange the baguette slices on a baking sheet. Lightly brush the remaining 2 tablespoons olive oil on both sides of the bread slices. Bake until light golden brown around the edges and crispy throughout, 12 to 15 minutes, turning the bread slices halfway through the baking time.
To serve, smear each crostini with a bit of the warm tomato sauce, then top with a meatball and basil.