Best Mediterranean Crostini Recipe By Tasty Recipes

CROSTINI - 8 DELICIOUS WAYS!

Crostini - 8 delicious ways! image

Recipe video above. 8 fabulous Crostini topping ideas, with an emphasis festive holiday vibes! These irresistible party bites have it all: Colour, Christmas flavours, are easy to make in large batches, and are economical.The Crostini bread can be made days in advance; they stays crispy for ages!Quantity - specific for each Topping in ingredients list.

Provided by Nagi

Number Of Ingredients 52

Ingredients

30 slices artisan type baguette or French stick (, cut 0.5cm / 1/4-inch thick on the diagonal (Note 1))
3 tbsp extra virgin olive oil
salt
1 garlic clove (, cut in half)
350g/ 12 oz baby bocconcini ((small ones), cut into 8 (Note 2))
400g/ 14 oz cherry tomatoes (, cut into 8 (Note 3))
1/2 cup (packed) basil leaves (, finely sliced)
3 tbsp extra virgin olive oil
3/4 tsp salt and pepper (, each)
4 tbsp balsamic glaze (, store bought or homemade)
250g/ 8oz spreadable cream cheese ((or creme fraiche, Note 4))
2 tsp lemon zest
2 tbsp lemon juice
1 tsp salt and pepper (, each)
1/3 cup dill (, finely chopped)
500g/ 1 lb smoked salmon (, cut into 2cm / 4/5" x 7.5cm / 3" strips)
75g/ 2.5oz baby capers
30 dill sprigs (, for garnish)
250g/ 8 oz ricotta (, or similar (smooth easiest to spread))
500g/ 1 lb antipasto mix - olives ((pitted), peppers, sun dried tomato, artichokes)
500g/1 lb prawns/shrimp (, peeled and deveined)
2 garlic cloves (, minced)
1/2 tsp each salt and pepper
3 tbsp olive oil (, separated)
2 eschallots/French onions (, finely chopped)
1/4 cup coriander/cilantro leaves (, finely chopped)
2 tbsp lime juice
2 avocados (, halved and seed removed)
160g / 5.5 oz goats cheese (, softened (or cream cheese, Danish feta or a good smooth ricotta))
14 - 16 ripe strawberries (, sliced 3mm / 1/8" thick)
2 tbsp honey
2 tsp fresh thyme leaves
2 tsp Hot English Mustard (or more, if you're brave!)
160g / 5.5 oz goats cheese (, softened (or cream cheese, Danish feta or a good smooth ricotta))
180g / 6oz rare roast beef (, shaved or finely sliced)
16 baby rocket/arugula leaf (, for garnish)
1/2 cup parsley (, finely chopped)
1/2 cup dried cranberries (, separated (they tend to stick together))
1/4 cup pitted black olives (, finely chopped)
1/4 cup pitted green olives (, finely chopped)
1/4 cup almonds (preferably blanched) (, finely chopped)
2 tbsp extra virgin olive oil
150g / 5oz frozen peas
1/2 small garlic clove (, minced)
2 tbsp parmesan (, finely grated)
1/4 tsp each salt and pepper
250g / 8oz cooked peeled prawns/shrimp ((500g/1lb cooked whole, Note 5))
2 tbsp mint leaves (, finely chopped)
2 tsp lemon juice
extra virgin olive oil (, for drizzling)
1 tbsp parsley (, finely chopped)
1 tbsp large red chilli (cayenne peppers) (, deseeded and finely chopped)

Steps:

Preheat oven to 160°C / 320°F (all oven types).
Brush bread with oil, sprinkle with salt, flip and repeat. Bake 5 minutes.
Remove, then rub the surface lightly with garlic. Bake for a further 5 minutes until completely crispy, then remove and leave to cool fully before adding toppings.
Place all ingredients except balsamic glaze in a bowl and gently toss. Taste and add more salt & pepper if desired. Spoon onto crostini, then drizzle with balsamic glaze. Done!
Mix cream cheese, lemon zest, lemon juice, dill, salt and pepper. Spread on crostini, then fold salmon pieces on top. Top with 3 capers and sprig of dill each. Serve!
Finely chop antipasto mix. Smear crostini with ricotta, pile on antipasto. Ready!
Cook prawns: Toss prawns with 1 tbsp oil, garlic, salt and pepper. Preheat large skillet over high heat with 1 tbsp olive oil. Add half the prawns and sauté until just cooked. Remove, then repeat with remaining prawns.
Cool, then chop into 0.75cm / 1/3" pieces and transfer to bowl. Add 1 tbsp olive oil, eschallots, coriander and lime. Toss, then add more salt and pepper to taste.
Assemble: Smear crostini with avocado, then spoon on shrimp. Serve! No, wait - Eat one yourself, then serve. Because they'll be gone before you can even put the plate down, trust me! ????
Spread crostini with goats cheese. Layer strawberry slices. Drizzle with honey just before serving and sprinkle with thyme leaves.
Spread crostini with as much English Mustard as you dare(!), then cream cheese. Drape with a slice of beef, top with sprig of rocket.
Mix chopped tapenade ingredients in a small bowl. Set aside for at least 30 minutes to let the flavours meld, then taste and add salt if required.
Spread crostini with goats cheese. Pile on tapenade. Serve!
Pea puree: Boil peas per packet directions until soft, then drain well. Transfer to small bowl with high sides. Add garlic, parmesan, olive oil, salt and pepper. Blitz with handheld blender stick until smooth. Stir through mint and lemon juice. Set aside to fully cool.
Prawns: Peel then chop meat into 0.75 - 1 cm pieces.
Assemble: Smear crostini with pea puree. Pile on prawn, drizzle with olive oil, sprinkle with parsley and chilli.

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.