CREAM CHEESE CRAB SPREAD WITH HOMEMADE CROSTINI
Provided by Valerie Bertinelli
Categories appetizer
Time 1h15m
Yield 18 servings
Number Of Ingredients 10
Steps:
- Combine the cream cheese and all but 1/2 cup of the crabmeat in a medium bowl. Mix until thoroughly combined. Roll into an 8-inch log and refrigerate until firmed up slightly, about 1 hour. Refrigerate the remaining 1/2 cup crabmeat until serving.
- Meanwhile, combine the ketchup, horseradish, lemon juice, salt and some pepper in a medium bowl. Taste and adjust to your liking.
- Place the log on a serving platter. Spoon some of the sauce over it, reserving the remaining sauce in a small bowl to serve on the side. Sprinkle the reserved 1/2 cup crabmeat on top and garnish with the chives. Rub the garlic onto one side of each slice of bread and arrange the bread on the serving platter.
CROSTINI WITH OLIVES AND FETA SPREAD
This is a fantastic weekend appetizer. This can be prepared up to two days ahead, covered, and refrigerated until ready to use, actually it tastes even better if prepared ahead of time. The recipe may be doubled if desired. Prep time includes baking the crostini.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 20m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- To make crostini: partially freeze the unsliced bread loaf.
- Cut into 40 (1-inch-thick) slices.
- Arrange on a cookie sheets.
- Drain the tomatoes, reserving oil.
- Lightly brush one side of each slice with the reserved tomato oil or olive oil.
- Bake in a 300 degree oven for 6 minutes; turn over the slices; bake for another 6 minutes more, or until golden brown.
- Finely chop the drained tomatoes; stir in the olives and the minced garlic; set aside.
- In a small bowl, beat the cream cheese until softened.
- Beat in the feta cheese and milk until smooth.
- Spread the feta/cream cheese mixture on top of the oiled side of the baked crostini.
- Top with a small dollop of tomato mixture.
- Garnish the crostini with shredded fresh basil.
Nutrition Facts : Calories 112.3, Fat 4.5, SaturatedFat 2.1, Cholesterol 10.2, Sodium 248.8, Carbohydrate 14.6, Fiber 1.1, Sugar 0.3, Protein 3.7
CROSTINI WITH FIG SPREAD & BUBBLED BRIE
I found this recipe in a local town newspaper. After having an amazing appetizer with brie at a restaurant last weekend. We thought we'd give this a shot at home. It came out amazing. the sweetness of the figs and wine coupled with the creamy brie and crusty bread was to die for!
Provided by Kozmic Blues
Categories Cheese
Time 50m
Yield 24 crostini
Number Of Ingredients 8
Steps:
- Combine figs, wine, honey and lemon slices in medium suacepan.
- Bring to boil, then reduce heat and cook, covered over low heat for about 30 minutes.
- Let cool, remove lemon slices, then puree in blender.
- Brush baguette slices with olive oil, and place oil side down on large baking sheet.
- Spread about 1/2 tbsp fig spread on each baguette, top with brie slices, and sprinkle with fresh thyme.
- Bake at 450 degrees for 10-12 minutes or until cheese is melted and bubbly.
Nutrition Facts : Calories 115.3, Fat 4.4, SaturatedFat 1.9, Cholesterol 9.4, Sodium 175.1, Carbohydrate 14.2, Fiber 1.1, Sugar 3.4, Protein 3.8
CROSTINI WITH OLIVES AND FETA SPREAD
I made this recipe from a 2001 Better Homes & Gardens "Holiday Inspirations" book that I have. The magazine suggests substituting goat cheese for the Feta. I hope you enjoy.
Provided by Alice C
Categories Cheese Appetizers
Time 30m
Number Of Ingredients 8
Steps:
- 1. For Crostini, partially freeze bread. Cut forty 1/4 inch thick slices; arrange on baking sheets. Drain tomatoes, reserving oil. Lightly brush one side of each slice with some oil. Bake at 300 F for 6 minutes. Turn slices over and bake another 6 minutes or until golden brown.
- 2. Finely chop tomatoes. Stir in olives and garlic. Set aside.
- 3. Beat cream cheese in a small mixing bowl. Add feta and milk. Beat until smooth.
- 4. At this point you can refrigerate cheese mixture and tomato/olive mixture up to 2 days. Bring to room temperature before spreading.
- 5. Spread feta mixture on oiled side of crostini. Top with a small dollop of tomato/olive mixture. Garnish crostini with shredded basil.
OLIVE BREAD CROSTINI WITH RED PEPPER SPREAD
Keep a loaf of olive bread in the freezer and a jar of roasted peppers in your pantry, and you can whip up this simple, savory appetizer anytime.
Provided by RuthE
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Mash garlic and salt into a paste using a mortar and pestle; transfer to a food processor. Add roasted red peppers and 1 tablespoon oil; pulse just until a coarse puree forms. Transfer red pepper spread to a bowl and stir in basil, vinegar, sugar, and pepper.
- Preheat oven to 350 degrees F (175 degrees C).
- Brush both sides of bread slices with remaining 2 tablespoons oil. Arrange bread in a single layer on a baking sheet.
- Bake bread slices in the preheated oven, turning once, until golden, about 25 minutes. Cool crostini on a rack.
- Top each crostini with 3/4 tablespoon red pepper spread just before serving.
Nutrition Facts : Calories 55.6 calories, Carbohydrate 5 g, Fat 3.7 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 0.5 g, Sodium 521.5 mg, Sugar 0.3 g
PARMESAN ARTICHOKE CROSTINI SPREAD (WITH LEMON ZEST)
Number Of Ingredients 9
Steps:
- 1. In a mediuum bowl, stir together cream cheese, Parmesan cheese, and sour cream. Stir in artichoke hearts, olives, peppers, parsley and lemon peel. Spread on toasted baguette slices. Makes 1-1/4 cups or 20 (1-tablespoon) servings.
CROSTINI WITH FETA-CHILE SPREAD
Provided by Jamie Purviance
Categories Food Processor Cheese Dairy Pepper Appetizer Vegetarian Backyard BBQ Summer Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Prepare barbecue (medium heat). Char poblano and jalapeño chiles until blackened all over. Wrap chiles in paper bag and let stand 15 minutes. Peel, seed, and coarsely chop 2 poblano chiles and jalapeño chile; transfer to processor. Add feta cheese, sour cream, chopped fresh dill, and lemon juice to processor; puree until smooth. Season with salt and pepper. Cover and chill until firm enough to spread, about 2 hours. Peel, seed, and thinly slice remaining poblano chile. DO AHEAD Can be made 1 day ahead. Keep spread chilled. Cover and chill sliced chile.
- Prepare barbecue (medium-high heat). Brush 1 side of baguette slices with extra-virgin olive oil. Grill oiled side of bread until toasted, about 2 minutes. Transfer toasts to platter. Spoon about 2 teaspoons chile spread over each toast, top with thinly sliced poblano chile, and serve.
CRANBERRY AND POMEGRANATE SPREAD WITH CROSTINI
Categories Condiment/Spread Berry
Number Of Ingredients 14
Steps:
- Place the cranberries, ginger, sugar honey and Sriracha in the bowl of the food processor. Pulse on and off several times till cranberries are coarsely chopped. Don't process too much. Add cilantro and pulse a few more times. Not too much, you want cilantro bits to be visible and mixture to be a bit chunky. Transfer to a storage container and add pomegranate seeds (arils) and orange zest. Refrigerate for at least 2 hours or till ready to use. For the crostini, preheat oven to 350 degrees. Line 2 sheet pans with parchment paper, if desired for easy clean up. Place baguette slices on prepared pans. Brush lightly with oil. Sprinkle lightly with salt and a grind of pepper. Bake 14 - 18 minutes or until golden. Rotate pans half way through baking time. To assemble whisk cream cheese until creamy. Spread about 1/2 -1 tablespoon on each crostini. Top with a scoop of cranberry mixture and garnish with a bit of orange zest and cilantro if desired.
CROSTINI WITH BLUEBERRIES & HONEY PECAN CREAM CHEESE SPREAD
Toasted French bread and honey-pecan cream cheese spread make this brunchtime crostini an easy option whether you're going for fancy or casual. Sweet!
Provided by My Food and Family
Categories Home
Time 10m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Spread toast slices with cream cheese spread.
- Top with remaining ingredients.
Nutrition Facts : Calories 120, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 110 mg, Carbohydrate 21 g, Fiber 1 g, Sugar 16 g, Protein 2 g
CROSTINI WITH SUNDRIED TOMATO-FETA SPREAD
Make and share this Crostini With Sundried Tomato-Feta Spread recipe from Food.com.
Provided by ScrappieDoo
Categories Healthy
Time 20m
Yield 40 crostini
Number Of Ingredients 9
Steps:
- Drain the tomatoes, reserving oil; set aside. Bias-slice the bread into forty 1/2" slices. Lightly brush 1 side of each slice with some of the reserved oil. Bake in a 400 degree oven 4-5 minutes each side or until light brown.
- Meanwhile, finely chop the tomatoes. In a small bowl stir together the tomatoes, onion, capers, olives and garlic: set aside. In a small mixing bowl beat the cream cheese and milk with electric mixer on medium speed until smooth. Stir in the feta or goat cheese cheese till nearly smooth.
- To serve, spread cheese mixture on oiled side of toasts. Top with a small amount of tomato mixture. Serve immediately.
Nutrition Facts : Calories 80.8, Fat 2.3, SaturatedFat 1.2, Cholesterol 5.8, Sodium 190.7, Carbohydrate 12.2, Fiber 0.7, Sugar 0.3, Protein 2.7
CROSTINI SPREAD
Keep these simple ingredients on hand so you can create this flavorful spread for toasted French bread slices at a moment's notice.
Provided by My Food and Family
Categories Home
Time 2h10m
Yield 18 servings
Number Of Ingredients 6
Steps:
- Beat cream cheese and sour cream in medium bowl with whisk until blended. Stir in artichokes and onions.
- Refrigerate 2 hours or until chilled.
- Spread toast slices with cream cheese mixture; top with tomatoes.
Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 210 mg, Carbohydrate 16 g, Fiber 1 g, Sugar 2 g, Protein 4 g
CROSTINI WITH FETA-CHILE SPREAD
Steps:
- Prepare grill on medium heat. Char poblano and jalapeno chiles until blackened all over. Wrap chiles in paper bag and let stand 15 minutes. Peel, seed, and coarsely chop 2 polblano chiles and jalapeno chile; transfer to processor.
- Add feta cheese, sour cream, chopped fresh dill and lemon juice to process. Puree until smooth. Season with salt and pepper. Cover and chill until firm enough to spread, about 2 hours. Peel, seed, and thinly slice remaining chile.
- Prepare grill on medium-high heat. Brush 1 side of baguette slices with extra-virgin olive oil. Grill oiled side of bread until toasted, about 2 minutes. Transfer to plate. Spoon about 2 teaspoons chile spread over each toast, top with thinly sliced poblano chile and serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BUTTERNUT SQUASH SPREAD WITH ASIAGO CROSTINI RECIPE - (5/5)
Provided by Bins
Number Of Ingredients 13
Steps:
- Cut squash in half lengthwise; remove and discard seeds. Place squash, cut side down, in a 13" x 9" baking dish. Add hot water to dish to depth of 1". Bake, uncovered, at 350° for 1 hour or until squash is tender. Remove squash pulp, discarding shells. Mash pulp, and place in a large bowl. Sauté garlic in butter in a small skillet over medium-high heat until golden. Add garlic to squash pulp in bowl. Add cream cheese, 1/2 cup Asiago cheese, and next 3 ingredients to bowl; mash until blended. Stir in pecans. Place baguette slices on 2 large ungreased baking sheets; brush or drizzle olive oil over baguette slices. Sprinkle with salt and pepper. Bake at 400° for 4 minutes. Sprinkle baguette slices with remaining 1 cup Asiago cheese. Bake 2 more minutes or until cheese melts. Spoon 1 tablespoon squash mixture onto each cheese crouton. Place on a serving tray, and garnish, if desired.
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