Best Crostini With Cannellini Chard And Bread Crumbs Recipes

CANNELLINI CROSTINI

Cannellini Crostini image

This is my version of crostini served at my favorite Mediterranean/Middle Eastern restaurant in town. What I noticed about the restaurant's version of crostini was the absence of an overly aggressive garlic flavor. So, I assumed they used roasted garlic as I've indicated in the recipe. It is strongly recommended for best results as well that you use the finest quality French baguette in this recipe-either homemade or bought from an established artisan bakery. Canned beans are certainly acceptable to substitute, although you'll need to be careful as canned beans have added sodium. Adapted from spacelingcafe.com. Smooth and creamy!

Provided by COOKGIRl

Categories European

Time 1h25m

Yield 1 loaf

Number Of Ingredients 11

Ingredients

1 loaf French baguette, day old, thinly sliced
15 ounces cooked cannellini beans, save some cooking liquid (or equivalent amount drained canned beans, liquid reserved)
6 roasted garlic cloves, minced (read *NOTE)
1 tablespoon sherry wine vinegar or 1 tablespoon white wine vinegar
1 tablespoon lemon juice
salt, to taste
1 -2 tablespoon extra virgin olive oil, to taste plus additional
extra virgin olive oil, for toasting and garnish
spanish paprika
fresh Italian parsley, very finely minced
red onion ring, thinly sliced (use the smaller inner rings)

Steps:

*NOTE: A word of advice: Using roasted garlic mellowed the flavor. Using unroasted garlic will in my opinion overpower the flavor however. DO NOT use jarred roasted garlic.
In a mixing bowl, combine the white beans, garlic, sherry vinegar, lemon juice and olive oil. Add a little bit of the cooking bean liquid if necessary to help in blending. Be careful not to add too much liquid though!
Mash the bean mixture with a fork until very smooth. If you think it is necessary to add again a very small amount of the bean cooking liquid to help in mashing, then do so.
Cover the bean mixture and allow to sit at least 1 hour. I recommend tasting and adjusting seasonings after standing time.
Heat a skillet over medium-high heat. Brush each slice of bread with olive oil on both sides, and toast in the skillet until it is lightly browned on both sides; approximately 2 minutes per side. (Alternatively, you can broil the baguette slices, but you need to be [[really]] careful not to burn the bread!).
Top each slice with some of the bean mixture.
Arrange the crostini slices on a pretty platter. Add a sprinkle of paprika over the slices, very lightly drizzle a small amount of olive oil on top of the toasted slices, garnish artfully with the fresh parsley and a smattering of red onion rings.
Serve immediately.
Prep and cooking times are estimated.

Nutrition Facts : Calories 2144, Fat 30.4, SaturatedFat 5.5, Sodium 3147.1, Carbohydrate 379.7, Fiber 42.6, Sugar 3.3, Protein 87.6

CROSTINI D'EMILY

Crostini D'Emily image

Tiny toasts to serve with a festive dip or baked garlic!

Provided by emily

Categories Appetizers and Snacks Canapes and Crostini Recipes

Time 15m

Yield 6

Number Of Ingredients 4

Ingredients

1 day old baguette
¼ cup butter, softened
1 tablespoon olive oil
3 cloves garlic, chopped

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Slice the baguette crosswise into 1/4 inch thick slices
In a small bowl, stir together the butter, olive oil, and chopped garlic. Spread the butter mixture onto each slice of the bread. Place the slices onto a cookie sheet buttered side up.
Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes, or until lightly toasted, and hard.

Nutrition Facts : Calories 308.6 calories, Carbohydrate 43.2 g, Cholesterol 20.3 mg, Fat 11.3 g, Fiber 1.8 g, Protein 9.1 g, SaturatedFat 5.5 g, Sodium 546.6 mg, Sugar 2 g

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

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

Ingredients

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.