I love crostini... anything that tops this crunchy bread is something I can eat anytime of the day. I decided to make my top four quick and simple crostini. If you try one, the skies the limit of endless possibilities. If you haven't had them give one of these a try, leftovers are perfect to make a great crostini! Perfect for pick foods before that big game, family get together, or even a perfect brunch!
To start, preheat over to 350 degree oven. Arrange baguette slices around 1/4 inch thick, on a large baking sheet.
Brush both sides of the baguettes with olive oil, season with salt, pepper and rub each piece with a fresh cleaned piece of garlic clove. Bake around 15 minutes rotating halfway through if undersides are not browning.
Turn crostini just once.
Let cool on baking sheets. You can place in a plastic bag up to 1 week or freeze. Top with any desired toppings with cheese pop in the oven until the cheese melts and there you have it!. Here are some suggestions below.
White Bean Garlic and Basil Crostini
2 cups of white beans, navy, cannellini or great northern, fresh or canned rinsed and drained.
2 cloves minced garlic
1/4 teaspoon oregano, parsley and basil (fresh basil and parsley if you have it)
1/4 teaspoon garlic powder
1 tablespoon extra virgin olive oil
1 teaspoon white wine
Mix all ingredients together mashing beans slightly, season with kosher salt and white pepper to taste with a dash of cayenne pepper. Spread on toasted crostini. For a hot version top with provolone, broil until cheese melts.
Fresh Tomato Basil Insalata Caprese Crostini
In a bowl combine 1 cup of chopped plum tomatoes, cherry or grape. Add 1/2 cup chopped fresh basil with 1 tablespoon olive oil, 1 teaspoon balsamic vinegar, season with oregano, parsley, salt and pepper to taste mix together. Slice thin pieces of mozzarella and assemble. Place on cheese on top of crostini, top with tomato basil mixture for this cold style crostini. For hot add the same ingredient topping with mozzarella cheese last and bake until the cheese melts.
Bacon Lettuce and Tomato Crostini
(Just spread with mayonaise, top with crumbled bacon, chopped lettuce and tomato)
Three Olive Spread
1 cup pitted black olives
1 cup pitted green olives
1 cup pitted kalamata olives
3 cloves garlic, peeled
2 tablespoons balsamic vinegar
3 tablespoons olive oil
1/4 teaspoon oregano, black pepper, cayenne pepper
1 teaspoon chopped parsley
Combine the black olives, green olives, kalamata olives, and garlic in the container of a food processor. Pulse to chop with food processor, or by hand, then add balsamic vinegar and olive oil, add spices and herb. Process leaving little chunks or smooth which ever you prefer. Refrigerate for at least one hour, or overnight if possible, before spreading on pre baked crostini.
Steak Parmesan Marsala Crostini
1 boneless sirloin steak cut into small slices (leftovers work great)
1/4 cup Marsala wine
1/2 teaspoon garlic powder
1 tablespoon olive oil
grated parmesan cheese long strands
fresh parsley or dried for garnish
Marinate the steak in a bowl for at least 1 hour. In a medium size fry pan, heat oil, saute steak until desired doneness. Sprinkle crostini with parmesan and garlic powder, top with cooked steak, add more parmesan. Garnish with parsley.
Optional Cubed mozzarella