BRIE, FIG, AND PROSCIUTTO CROSTINI
Inspired by a charcuterie, the wonderful flavors of this Brie, Fig, and Prosciutto Crostini will delight you and your guests, whether you're hosting a large gathering or an intimate dinner.
Provided by Michael Wurm, Jr.
Categories Appetizer
Time 15m
Number Of Ingredients 9
Steps:
- Begin by diagonally slicing the baguette. Then, place the slices in a single layer on a baking sheet. Brush them with olive oil and sprinkle with salt and pepper. Place the baking sheet on the top rack of your oven and broil the bread 4-5 minutes until it is golden brown. Set aside to cool.
- In a small bowl, gently toss together the arugula, olive oil, and a little salt and pepper.
- Begin by spreading the toast with fig jam. Top with a slice of brie and prosciutto. Finish it off with a few pieces of arugula.
Nutrition Facts : Carbohydrate 9 g, Protein 4 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 157 mg, Fiber 1 g, Sugar 2 g, Calories 118 kcal, ServingSize 1 serving
PROSCIUTTO AND BRIE CROSTINI
Top slices of baguette with Brie and broil. Then add honey and prosciutto for a creamy, sweet and savory toast.
Provided by Food Network Kitchen
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the broiler. Line a baking sheet with foil.
- Arrange the baguette slices on the prepared baking sheet. Cut the Brie into 1/4-inch-thick slices and put 1 slice on each piece of baguette. Broil until the cheese is melted, 1 to 2 minutes.
- Drizzle the toasts with the honey and then top with some prosciutto and a sprinkle of thyme leaves if using.
FIG AND SALAMI CROSTINI
Provided by Giada De Laurentiis Bio & Top Recipes
Categories appetizer
Time 30m
Yield 14 crostini
Number Of Ingredients 12
Steps:
- For the crostini: Preheat the oven to 450 degrees F.
- Brush the slices of baguette with the olive oil and place on a rimmed baking sheet. Season with the salt and bake until golden brown and crispy, 5 to 8 minutes. Remove the crostini to a wire rack to cool.
- For the topping: In a small saucepan, combine the honey, lemon zest, cinnamon and 1/2 cup water. Bring to a simmer over medium heat. Remove from the heat and stir in the figs. Allow the figs to steep for 5 minutes.
- Using a slotted spoon, transfer the softened figs to the bowl of a food processor. Pulse until smooth. Add the ricotta, salt and 2 tablespoons of the olive oil. Puree until light, fluffy and smooth.
- Heat a small skillet over medium-high heat. Add the remaining tablespoon olive oil and the chopped salami. Cook, stirring often, until the salami is golden brown and crispy. Drain well on a paper towel-lined plate.
- To assemble, spread some fig ricotta over each crostini. Top with a sprinkling of crispy salami and a few basil leaves if desired.
FIG AND RICOTTA CROSTINI
For this appetizer, toasted rounds of baguette are topped with delicious, fresh summer ingredients.
Provided by Rachel Wolkofsky Pollack
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 35m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place the baguette slices on an ungreased, foil-lined baking sheet.
- Bake the bread in the preheated oven until the bottoms are brown, about 5 minutes; flip and bake until crisp, 5 minutes. Remove the pan from the oven.
- Spread 1 tablespoon of ricotta on each slice of toasted bread. Place a few ribbons of basil on each, arrange a slice of fig on top, and drizzle the finished crostini with balsamic vinegar.
Nutrition Facts : Calories 186.4 calories, Carbohydrate 30.4 g, Cholesterol 11 mg, Fat 3.6 g, Fiber 1.9 g, Protein 8.8 g, SaturatedFat 2 g, Sodium 291.9 mg, Sugar 7.2 g
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