Best Basic Crostini Recipes

RICK'S BASIC CROSTINI

Steps:

• 1. On a cutting board, finely chop the garlic and sprinkle the salt over it. Keep chopping and smashing the garlic and salt together to make a paste. Use a wide-bladed knife so you can smear the paste along its flat side. You can also do this with a mortar and pestle.
• 2. In a small bowl, mix the butter, lemon juice, and garlic paste. Fold the softened butter over and onto the garlic mixture, mashing it down with the back of a spoon or spatula. Season to taste with pepper and continue folding.
• 3. Lay a sheet of plastic wrap on a work surface. Scrape the butter onto the plastic and use the plastic wrap to shape butter into a log, encased in the plastic wrap. Refrigerate until ready to use. If not using within 3 days, you can freeze the garlic butter for up to 2 months. Let the butter soften before using.
• 4. Preheat the oven to 375°F.
• 5. Lay the bread on a baking sheet and brush both sides with garlic butter. Bake for 6 to 7 minutes, turning once, until golden brown but not too crispy. Let cool before using.
• Good Butter
• The difference between really good butter and all other butter lies with the butterfat content of the cream, which depends in large part on the cows and how the cream is handled before it is churned into butter. The best butter from Europe is made from raw or cultured cream and, particularly that made from raw cream, might not be imported to the United States. But never fear: At American companies such as the Vermont Butter & Cheese Company, the butter is made from high-grade cream (a high butterfat content) that is cultured and then churned. The butter is rich and flavorful and when it's salted, its salt content is significantly lower than typical salted butter. This is what I use in my crostini recipes, so depending on the salted butter you choose, you may not need to add any salt. As with all ingredients for these recipes, choose the best butter you can. It pays off in terms of taste.

BASIC CROSTINI

Steps:

• Preheat oven to 350 degrees. Brush both sides of bread slices with oil. Arrange slices on 2 baking sheets; season with 1 teaspoon salt and 1/2 teaspoon pepper.
• Bake until slightly dry on top, about 6 minutes. Flip slices, and continue baking until crisp and golden brown, 6 to 8 minutes more. Let cool.

BASIC CROSTINI WITH VARIATIONS

Steps:

• 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.

BASIC BAKED CROSTINI

Steps:

• Prep time: 15 minutes
• Preheat oven to 350°F. Lightly brush or spray both sides of each bread slice, then arrange on a baking sheet.
• Season each piece with salt and pepper. Place the baking sheet in the oven and bake for 10-12 minutes, or until the bread is golden brown and crisp. Remove from the oven and let cool before topping with ingredients.
• Tip: After your party, if you have extra crostinis on hand, store them in an airtight container for up to 5 days. Try chopping them into quick and easy croutons for a salad or as a garnish for homemade soup.
• Snack: 3 Easy Crostinis
• December 1, 2010
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• In search of an appetizer that will impress every guest? Forego ordinary dips and finger foods, opting for something sophisticated and impossibly easy to make. Start with our steps for perfectly sliced and baked bread, then explore the endless topping possibilities and showcase your favorite winter flavors.
• Basic Baked Crostini
• Prep time: 15 minutes
• INGREDIENTS
• French baguette, sliced into 16 pieces, approximately 1/3" thick
• 3 tablespoons olive oil or olive oil spray
• Salt and pepper, to taste
• INSTRUCTIONS
• Preheat oven to 350°F. Lightly brush or spray both sides of each bread slice, then arrange on a baking sheet.
• Season each piece with salt and pepper. Place the baking sheet in the oven and bake for 10-12 minutes, or until the bread is golden brown and crisp. Remove from the oven and let cool before topping with ingredients.
• Tip: After your party, if you have extra crostinis on hand, store them in an airtight container for up to 5 days. Try chopping them into quick and easy croutons for a salad or as a garnish for homemade soup.
• Quick Tip
• Savor mealtime, knowing you have help with clean-up. Cascade Complete® Pacs combine the best of powder and gel in one pac to conquer tough food cleaning and greasy messes, leaving you more time to enjoy the company of family.
• Variations on Basic Crostini
• Grilled Crostini:
• Instead of baking your crostinis, toss them on the grill to achieve a rustic, slightly smoky flavor that's just right for winter. Follow the same instructions, but instead of placing your bread slices in the oven, toast them for 2-3 minutes on each side on a grill over medium-high heat.
• Angle-Cut Crostini:
• Create instant elegance when you slice your baguette on a dramatic diagonal, as opposed to straight across. It's quick, easy and creates major impact at any gathering.
• Brie & Bacon Crostini with Fruit Chutney
• Oozing with mild, melted cheese and accented with chutney, this savory yet sweet snack is always a crowd favorite.
• Makes 16 pieces
• Prep time: 10 minutes
• Cook time: 1 minute
• crostinis
• slices thick-cut bacon, cooked and roughly chopped
• ounces Brie cheese, sliced into 16 pieces
• 4 cup store-bought fruit chutney, flavor of your choice
• bunch fresh parsley, finely chopped
• INSTRUCTIONS
• Heat broiler to high. Arrange crostini on a baking sheet and top each with a slice of Brie. Top cheese with 4-5 bacon pieces.
• Place baking sheet in the oven and broil very quickly, about 1 minute, or once the Brie begins to melt.
• Remove from the oven and let cool for 1-2 minutes. Drizzle approximately 1 teaspoon chutney on each. Garnish with fresh parsley, then serve.
• Tip: Use your favorite chutney to finish your crostinis-in the winter, we love flavors like apple-cranberry, blackberry or our homemade Mango Chutney. Create multiple batches and top with different kinds to create more variety for your guests!
• Crostinis with Roasted Red Peppers, Golden Raisins & Blue Cheese
• Instead of topping each crostini individually, combine the toppings into a mixture and use your crostinis for dipping. Set out this colorful combo of ingredients, then decoratively fan your bread around it.
• Serves 4
• Prep time: 10 minutes
• INGREDIENTS
• jar (15-17 oz.) roasted red peppers, drained and roughly chopped
• tablespoons pine nuts, lightly toasted
• tablespoons golden raisins
• tablespoons crumbled blue cheese
• Salt and pepper, to taste
• bunch fresh parsley, finely chopped
• crostinis, for dipping
• INSTRUCTIONS
• Combine the peppers, pine nuts, raisins and blue cheese in a medium-size bowl. Season to taste with salt and pepper.
• Garnish with parsley. Serve with crostinis.
• Tip: Toasting nuts releases their natural oils, intensifying both the aroma and flavor. Before you combine your ingredients, pour the pine nuts into a sauté pan and let sit over medium-low heat for 2-4 minutes, until golden brown and fragrant.
• Party Presentation Idea: We think beautiful, colorful food can double as tabletop décor at any party. For an easy, inexpensive centerpiece, pile citrus fruits like lemons, limes, clementines and pomegranates in a large glass vase or bowl.
• Goat Cheese with Spicy Tomato Sauce & Rosemary
• Blend together creamy, tangy cheese and marinara sauce for a one-of-a-kind dip that's bubbling over with big flavor. Accented with rustic herbs and spices, it's perfect for winter entertaining.
• Serves 4
• Prep time: 10 minutes
• Bake time: 20 minutes
• INGREDIENTS
• 8-ounce log goat cheese
• cup marinara sauce
• 2 teaspoon crushed red pepper flakes
• teaspoon black pepper
• teaspoons fresh rosemary, chopped
• crostinis, for dipping
• INSTRUCTIONS
• Heat oven to 350°F. Place goat cheese log in a small gratin or baking dish.
• In a small mixing bowl, combine marinara sauce with crushed red pepper flakes, then pour over the goat cheese. Top with black pepper.
• Place dish in the oven and bake until sauce is bubbling and goat cheese is soft, about 20 minutes. Garnish with rosemary and serve immediately with crostinis for dipping.

RICK'S BASIC CROSTINI RECIPE | EPICURIOUS.COM

Steps:

• On a cutting board, finely chop the garlic and sprinkle the salt over it. Keep chopping and smashing the garlic and salt together to make a paste. Use a wide-bladed knife so you can smear the paste along its flat side. You can also do this with a mortar and pestle.
• In a small bowl, mix the butter, lemon juice, and garlic paste. Fold the softened butter over and onto the garlic mixture, mashing it down with the back of a spoon or spatula. Season to taste with pepper and continue folding.
• Lay a sheet of plastic wrap on a work surface. Scrape the butter onto the plastic and use the plastic wrap to shape butter into a log, encased in the plastic wrap. Refrigerate until ready to use. If not using within 3 days, you can freeze the garlic butter for up to 2 months. Let the butter soften before using.
• Preheat the oven to 375°F.
• Lay the bread on a baking sheet and brush both sides with garlic butter. Bake for 6 to 7 minutes, turning once, until golden brown but not too crispy. Let cool before using.
• Good Butter
• The difference between really good butter and all other butter lies with the butterfat content of the cream, which depends in large part on the cows and how the cream is handled before it is churned into butter. The best butter from Europe is made from raw or cultured cream and, particularly that made from raw cream, might not be imported to the United States. But never fear: At American companies such as the Vermont Butter & Cheese Company, the butter is made from high-grade cream (a high butterfat content) that is cultured and then churned. The butter is rich and flavorful and when it's salted, its salt content is significantly lower than typical salted butter. This is what I use in my crostini recipes, so depending on the salted butter you choose, you may not need to add any salt. As with all ingredients for these recipes, choose the best butter you can. It pays off in terms of taste.