CROSTINI - 8 DELICIOUS WAYS!
Recipe video above. 8 fabulous Crostini topping ideas, with an emphasis festive holiday vibes! These irresistible party bites have it all: Colour, Christmas flavours, are easy to make in large batches, and are economical.The Crostini bread can be made days in advance; they stays crispy for ages!Quantity - specific for each Topping in ingredients list.
Provided by Nagi
Categories Finger Food Party Food
Number Of Ingredients 52
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.
SPINACH AND GOAT CHEESE CROSTINI
Top a small toast with a garlicky spinach mixture, then sprinkle with goat cheese and bake.
Provided by Food Network
Time 30m
Yield 6 servings (3 per person)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Use 2 tablespoons of the oil to brush both sides of the bread slices. Arrange on a baking sheet and sprinkle lightly with salt and pepper. Bake until golden, flipping halfway through, about 7 minutes. While the toasts are hot, rub both sides with the whole garlic clove and return the bread to the baking sheet.
- Toast the pine nuts in a large skillet over medium heat, swirling, until lightly golden, about 3 minutes. Transfer to a medium bowl. Add the remaining 2 tablespoons olive, minced garlic and red pepper flakes to the skillet and cook, over medium heat and stirring frequently, until the garlic is soft, about 1 minute. Add the spinach, in batches, sprinkling with salt after each new addition, until wilted and tender. Transfer to the bowl with the pine nuts, add the lemon zest and toss well. Drain the mixture in a colander and then roughly chop it.
- Divide the spinach mixture among the toasts and top each with some crumbled goat cheese. Bake just until cheese starts to melt, 3 to 5 minutes. Sprinkle with more red pepper flakes if using and serve warm.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
SPINACH AND PARMESAN CROSTINI
Looking for an Italian appetizer made using spinach? Then surprise your guests with these parmesan crostini that are ready in just 20 minutes.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 20m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 325°F. In medium bowl, stir together spinach, cream cheese, Parmesan cheese, mayonnaise, garlic and pepper.
- Spoon 2 tablespoons cheese mixture on each bread slice. Sprinkle with pine nuts. Place on ungreased cookie sheet.
- Bake 10 minutes or until thoroughly heated and nuts are toasted. Serve warm.
Nutrition Facts : Calories 210, Carbohydrate 12 g, Fat 2, Fiber 1 g, Protein 7 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 300 mg
TAPENADE CROSTINI
Provided by Ree Drummond : Food Network
Categories appetizer
Time 15m
Yield About 24 servings
Number Of Ingredients 10
Steps:
- Add the red peppers, kalamata and pimento-stuffed olives, garlic, red pepper flakes and some salt and pepper to the bowl of a food processor. Pulse a few times, adding enough olive oil to loosen the mixture to a loose paste. Taste and adjust the seasoning, adding more garlic or red pepper flakes if desired.
- Spread the crostini with a bit of pesto and spoon on a big dollop of the tapenade. Garnish with fresh parsley and serve immediately.
TAPENADE CROSTINI
These terrific Mediterranean-inspired crostinis will be a hit as an appetizer or snack at your next get together.
Provided by Ree Drummond
Categories appetizer,bread,Olives,Party Favourites,snack
Time 15m
Yield 24 servings
Number Of Ingredients 10
Steps:
- Add the red peppers, kalamata and pimento-stuffed olives, garlic, red pepper flakes and some salt and pepper to the bowl of a food processor. Pulse a few times, adding enough olive oil to loosen the mixture to a loose paste. Taste and adjust the seasoning, adding more garlic or red pepper flakes if desired.
- Spread the crostini with a bit of pesto and spoon on a big dollop of the tapenade. Garnish with fresh parsley and serve immediately.
CROSTINI WITH TUNA TAPENADE
Provided by Ina Garten
Time 1h27m
Yield 36 appetizers
Number Of Ingredients 14
Steps:
- Drain all but a tablespoon of olive oil from the tuna and then flake the fish into the bowl of a food processor fitted with the steel blade. Add the anchovy paste, thyme, parsley, lemon zest, and garlic and pulse a few times. Add the lemon juice, 3 tablespoons of olive oil, and the mascarpone and process until almost smooth. Add the olives, capers, salt, and pepper and pulse just to incorporate. Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour.
- Meanwhile, heat a gas or charcoal grill or preheat the oven to 375 degrees. Brush the bread lightly on one side with olive oil. Grill the crostini on both sides until lightly browned or arrange the bread on a sheet pan and bake for 6 to 8 minutes. Allow to cool slightly.
- Mound the tapenade on each toast, sprinkle with parsley, and serve.
TAPENADE AND ASIAGO CROSTINI
Steps:
- Preheat oven to 350 degrees F.
- Slice the baguette into 1/3-inch rounds. Lightly toast in the oven, about 10 minutes. Cool and rub with cut end of garlic clove.
- Brush with olive oil. Lightly toast again until oil sizzles. Spread cheese on crostini and heat in oven until cheese bubbles. Remove from oven. Spread with tapenade and sprinkle with a few thyme leaves.
- Serve immediately
SPINACH TAPENADE CROSTINI
An updated version on the famous Provencal appetizer. Fresh vegetables such as peppers, cucumber slices, fennel pieces can also be served with this spread. This is also excellent as a condiment or as an accompaniment to grilled chicken or fish.
Provided by Chef mariajane
Categories < 15 Mins
Time 10m
Yield 16-20 appetizers
Number Of Ingredients 10
Steps:
- Cook spinach according to package directions. Drain and squeeze out excess moisture.
- Place olives, garlic, anchovies, and capers in food processor. Process until finely chopped. Add spinach, lemon juice and olive oil and process until mixture is smooth. Remove from processor and stir in basil and peppers.
- Serve tapenade with toasted bread.
- MAKE AHEAD: Tapenade can be prepared, cover and refrigerated up to one day ahead, Bring to room temperature before serving.
- TIPS: Good quality pitted olives are available in many supermarkets and specialty food shops. If unavailable, select good flavored olives and pit. To pit, tap firmly with a small saucepan or meat pounder to open the flesh, and then remove the pit.
TAPENADE ON CROSTINI
Provided by Food Network
Categories appetizer
Time 20m
Yield 50 to 60 slices
Number Of Ingredients 7
Steps:
- Place the rack in the upper third of the oven and turn on the broiler. Spread both sides of each slice of bread lightly with the herb oil. Arrange the slices on 2 baking sheets. Broil 1 sheet at a time for about 1 to 2 minutes until the slices are golden brown. Turn the slices over and toast the other side of the bread. Spread the tapenade onto the crostini and serve.
- Place the rosemary and the olive oil in a blender and cover. Blend on high speed until the rosemary has been ground into small pieces. Add the tarragon and thyme and continue blending until all the herbs have been broken down into small pieces. Pour into an airtight container and store in the refrigerator.
BACON-WRAPPED SPINACH DIP CROSTINI
These trendy crostini have bacon belts. And not only do they look fashionable, but the bread soaks up the bacon drippings as they bake, making it golden and crunchy. Eat them warm, no dipping required.
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 8 to 12 servings (24 crostini)
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Toss the bacon with the brown sugar in a medium bowl until evenly coated. Arrange the bacon on a baking sheet and bake until light golden around the edges but still very soft, about 7 minutes. Transfer to a plate. Wipe the baking sheet clean, then spray with cooking spray.
- Stir together the spinach, cream cheese, Parmesan, mayonnaise, garlic and 1/4 teaspoon pepper in a medium bowl.
- Spoon 1 tablespoon of the spinach mixture onto each slice of bread and wrap it with a piece of bacon so that the ends are tucked under the bread (it should look a bit like a belt). Arrange the crostini on the prepared baking sheet and bake until the bacon is dark golden, about 15 minutes. These are best served warm.
OLIVE TAPENADE AND GOAT CHEESE CROSTINI
A good-quality jarred tapenade -- a salty olive paste -- makes these hors d'oeuvres a breeze to put together.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 6
Steps:
- In a small bowl, combine tapenade, thyme leaves, walnuts, and currants. Spread 1 to 2 teaspoons goat cheese onto each crostini. Place 1 to 2 teaspoons olive mixture on top, and garnish each with thyme tips. Serve.
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