Best Crostini With Block Olive Caviar Recipes

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SUPER SIMPLE SMOKED SALMON CROSTINI



Super Simple Smoked Salmon Crostini image

Make and share this Super Simple Smoked Salmon Crostini recipe from Food.com.

Provided by LifeIsGood

Categories     Scandinavian

Time 25m

Yield 24 crostinis

Number Of Ingredients 8

24 slices baguette (thin slices, from 1 small loaf)
2 tablespoons olive oil
4 ounces cream cheese
2 tablespoons chopped fresh dill
1 tablespoon prepared horseradish
kosher salt
black pepper, to taste
4 ounces smoked salmon

Steps:

  • Heat oven to 400°F Place the baguette slices on a baking sheet and brush both sides of the bread with the oil. Bake until golden brown, 4 to 5 minutes per side.
  • In a small bowl, combine the cream cheese, horseradish, and 1 tablespoon dill; season with ¼ teaspoon each salt and pepper.
  • Dividing evenly, spread the cream cheese mixture on the toasted baguette slices. Top with the salmon and sprinkle with the remaining tablespoon of dill.

Nutrition Facts : Calories 217.3, Fat 4.1, SaturatedFat 1.4, Cholesterol 6.4, Sodium 384.9, Carbohydrate 36.4, Fiber 1.6, Sugar 1.8, Protein 8.7

TOMATO AND OLIVADA CROSTINI



Tomato and Olivada Crostini image

Categories     Olive     Tomato     Appetizer     Bake     Vegetarian     Parmesan     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 50 crostini

Number Of Ingredients 9

a 16-inch thin loaf Italian or French bread, cut into 1/4-inch-thick slices
1/3 cup freshly grated Parmesan cheese
two 28-ounce cans Italian whole tomatoes, seeded and drained
1/4 cup extra-virgin olive oil
1 small garlic clove, chopped and mashed to a paste with 1/2 teaspoon salt
2 teaspoons minced fresh parsley leaves
1/2 teaspoon sugar
about 1/3 cup olivada or other bottled black olive paste(Olivada or other bottled black olive paste available at specialty foods shops and some supermarkets)
Garnish: about 50 small fresh parsley leaves

Steps:

  • Preheat oven to 350°F.
  • Arrange bread slices in one layer on 2 baking sheets and sprinkle half with Parmesan. Toast slices in upper and lower thirds of oven until crisp and golden, 8 to 12 minutes, and cool. Crostini may be made 2 weeks ahead and kept in an airtight container at room temperature.
  • In a colander or sieve drain tomatoes well, pressing gently on solids to squeeze out as much liquid as possible, and blot with paper towels. Chop tomatoes fine. In a bowl stir together tomatoes, oil, garlic paste, parsley, sugar, and salt and pepper to taste.
  • Put a heaping teaspoon tomato mixture on each Parmesan crostino and top with 1/4 teaspoon olive paste. Spread each plain crostino with 1/2 teaspoon olive paste. Spread each plain crostino with 1/2 teaspoon olive paste and top with a heaping 1/2 teaspoon tomato mixture.
  • Garnish crostini with parsley leaves.

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

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

ROASTED GARLIC CROSTINI WITH ASSORTED TOPPINGS



Roasted Garlic Crostini with Assorted Toppings image

Because its texture is buttery and rich, I like to spread it on crostini. Once you've spread the roasted garlic over your toasts you can choose from a number of toppings.

Provided by Wolfgang Puck

Categories     Garlic     Appetizer     Roast     Cocktail Party     Oscars     Fall     Winter

Yield Makes 4 servings

Number Of Ingredients 21

For the roasted garlic:
4 heads garlic
1/4 cup olive oil
For the crostini:
12 slices of baguette or country-style Italian bread, sliced at a 45-degree angle about 1/2 inch thick
1/4 cup extra-virgin olive oil
Pureed garlic from 4 whole roasted heads of garlic (see above)
Assorted topping options:
Shaved Parmesan, dry jack or Gruyère cheese
Fresh, creamy goat cheese, at room temperature
Roasted red bell peppers, home-roasted or bottled, cut into thin strips
Prepared tapenade (black olive and anchovy paste)
Oil-packed sun-dried tomatoes, cut into thin strips
Capers, drained
Roma tomatoes, thinly sliced, or halved, seeded, and diced
Fresh basil leaves, cut into fine julienne strips or left whole
Crushed red pepper flakes
Balsamic vinegar
Thinly sliced prosciutto
Anchovy fillets packed in olive oil, drained
Fresh mozzarella cheese, sliced

Steps:

  • 1. Preheat the oven to 375°F. Put the garlic in a roasting pan and drizzle on the olive oil. Toss to coat thoroughly. Bake for 50 to 60 minutes, or until the garlic bulbs are very tender but not overly brown. Test by carefully giving a bulb a gentle squeeze while protecting your hand with a folded kitchen towel or an oven glove. Remove from the oven and allow to cool.
  • 2. Using a sharp serrated knife, cut each head of garlic crosswise in half, midway between its leaf and root ends, to expose all the cloves inside. Their pulp will be golden brown and as soft as butter. You can squeeze it out of each half by hand or scoop it out with a small spoon or knife. Transfer the roasted garlic to a small bowl, pour in any olive oil from the baking dish, and stir and mash with a fork to form a smooth purée. You'll have 1/3 to 1/2 cup of purée, depending on the size of the garlic heads.
  • 3. To make the Roasted Garlic Crostini, preheat the oven to 375° F. Brush the bread slices with the olive oil and arrange them on a baking sheet. Bake them until golden, 12 to 15 minutes. Remove them from the oven and let them cool to room temperature. Spread the puréed roasted garlic evenly on the tops of the crostini. Top the crostini with any of the options listed above, or make an assortment. Spread some with 1 tablespoon each of goat cheese; then decorate the cheese with strips of roasted bell pepper or a mixture of sun-dried tomato strips and capers, or a smear of tapenade. In place of the goat cheese, top others with diced tomato tossed with some fresh basil, a pinch of crushed red pepper flakes, and a drizzle of balsamic vinegar; with prosciutto and Parmesan cheese; with anchovy fillets and freshly ground black pepper; or with slices of Roma tomato and fresh mozzarella, topped with fresh basil leaves.

MIXED OLIVE CROSTINI



Mixed Olive Crostini image

"These little toasts are pretty and irresistible-they're always a big hit. Even though they look like you fussed, the ingredients are probably in your pantry." -Laurie LaClair, North Richland Hills, Texas

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 2 dozen.

Number Of Ingredients 9

1 can (4-1/4 ounces) chopped ripe olives
1/2 cup pimiento-stuffed olives, finely chopped
1/2 cup grated Parmesan cheese
1/4 cup butter, softened
1 tablespoon olive oil
2 garlic cloves, minced
3/4 cup shredded part-skim mozzarella cheese
1/4 cup minced fresh parsley
1 French bread baguette (10-1/2 ounces)

Steps:

  • In a small bowl, combine the first six ingredients; stir in mozzarella cheese and parsley. Cut baguette into 24 slices; place on an ungreased baking sheet. Spread with olive mixture., Broil 3-4 in. from the heat for 2-3 minutes or until edges are lightly browned and cheese is melted.

Nutrition Facts : Calories 102 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 221mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.

CROSTINI ALLA ROMANA



Crostini Alla Romana image

Provided by Giada De Laurentiis

Categories     appetizer

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 7

12 1/2-inch thick slices ciabatta bread
12 slices thinly sliced prosciutto (about 6 ounces)
1 pound fresh mozzarella, cut into thin slices
3 tablespoons butter
6 sage leaves
Pinch salt
Pinch freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the slices of ciabatta on a parchment lined baking sheet. Bake until crisp and golden around the edges, about 8 minutes. Remove the bread from the oven. Place the prosciutto slices and mozzarella on the crostini toast and return to the oven to melt the cheese, about 8 more minutes.
  • Meanwhile combine the butter and the sage leaves in a small saucepan over medium heat. Cook until the butter is melted and starting to brown in spots and the sage leaves are crisp, about 5 minutes. Add the salt and pepper.
  • Remove the baking sheet from the oven. Transfer the crostini to a serving plate. Drizzle the crostini with the sage butter and serve immediately.

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