Recipes for "crostini"

Set the oven to broil at 425 degrees F (220 degrees C).

In a small saucepan, combine the olive oil, butter and garlic. Set over medium heat, and cook until butter has melted and the mixture starts to bubble. Season with salt and pepper. Remove from the heat.

Dip each slice of bread into the garlic mixture, turning to coat each side. Place Parmesan cheese on a plate. Press one side of each piece of bread into the cheese, and place cheese side up on a baking sheet.

Broil on the middle rack of the preheated oven for about 8 minutes, or until golden brown.

Chop the olives in a food processor. Transfer to medium bowl. With machine running, drop garlic through the feed tube of the food processor and mince.

Add Parmesan, butter, and olive oil, and process into a paste. Add butter mixture to bowl with olives. Fold in jack cheese and parsley.

You can make the olive mixture in advance and spread right before you put in the oven.

Spread each slice generously with olive mixture.

Cook under broiler until bubbly and lightly browned—about 2 minutes.

Serve right out of oven.

Set the oven rack to the middle position and heat it to 350ºF.

In a small bowl, whisk together the vinegar and honey. Add the sliced cucumbers, toss to coat them in the marinade, and set them aside for at least 15 minutes. Stir them once halfway through.

Simply Recipes / Jessica Gavin

Simply Recipes / Jessica Gavin

Using a pastry brush, brush each side of the bread slices with olive oil. Arrange them in a single layer on a rimmed baking sheet. Bake them until dry, lightly browned, and crisp, about 10 minutes.

Flip the bread over halfway through baking. Remove them from the oven and cool them on the baking sheet.

Simply Recipes / Jessica Gavin

Simply Recipes / Jessica Gavin

In a medium bowl, combine the cream cheese, lemon zest, lemon juice, capers, chives, and dill. If not using right away, cover it with plastic wrap and refrigerate it.

Simply Recipes / Jessica Gavin

Simply Recipes / Jessica Gavin

Drain the pickled cucumbers in a colander over the sink. Using a butter knife, smear a thin layer of the cream cheese spread over each piece of crostini.

Top each with three pickled cucumbers and a slice of smoked salmon. Garnish each with chopped dill and black pepper. Arrange them on a platter and serve.

Did you love the recipe? Give us some stars and leave a comment below!

Simply Recipes / Jessica Gavin

Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).

Slice baguette crosswise into 1/4-inch thick slices.

Mix butter, garlic, and olive oil in a small bowl until combined. Spread butter mixture on one side of each slice of bread.

Arrange bread slices, butter-side up, in a single layer on an ungreased cookie sheet.

Bake in the preheated oven until lightly toasted and hard, about 8 to 10 minutes.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Brush bread slices lightly with olive oil; place on a baking sheet. Broil until toasted, about 3 minutes. Watch carefully. Rub each crostini with cut-side of a halved garlic clove.

Toss tomatoes in a bowl with a drizzle of olive oil; season with salt and black pepper.

Place crostini on a serving tray. Top each with 1 slice mozzarella cheese, spoonful of tomatoes, and fresh basil.

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.

Arrange tomato slices on the prepared baking sheet; top with 3 tablespoons oil, salt, and black pepper.

Roast in the preheated oven until tomatoes wilted, wrinkly, and scorched in places, 25 to 30 minutes. Set aside to cool.

Heat butter in a large skillet over medium heat. Add bread slices to skillet, in batches if necessary; cook until crisp and golden in places, 2 to 3 minutes per side.

Transfer crostini to a work surface; rub garlic on each slice and sprinkle with salt.

Divide mozzarella among crostini; top with avocado, salt, squeeze of lemon, tomato, and dill. Drizzle remaining 1 tablespoon oil over crostini; sprinkle with flaked salt.

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

Using a serrated knife, slice baguette into 1/2-inch-thick slices on an angle. Place slices on the prepared baking sheet; brush both sides lightly with olive oil. Bake until crisp and golden brown, 5 to 8 minutes; no need to flip.

Mash goat cheese in a small bowl with a fork. Stir in sherry, parsley, basil, and garlic until well incorporated; season with salt and black pepper.

Heat olive oil and butter In a skillet over medium heat. Add mushrooms and red onion, and cook, stirring occasionally, until mushrooms are golden and onions are soft and translucent, 6 to 8 minutes. Stir in soy sauce and thyme and cook until fragrant, 30 to 60 seconds. Season with salt and pepper.

Spread goat cheese mixture on crostini, top with a spoonful of mushrooms and a sprinkle of thyme leaves, and serve at room temperature.

Preheat the oven to 450 degrees F (230 degrees C).

Cut baguette into 30 slices; brush slices with 2 tablespoons olive oil on both sides. Arrange on a baking sheet; sprinkle with salt.

Toast in the preheated oven until light golden brown and crisp, about 5 minutes.

Meanwhile, cut each tomato into 6 slices.

Flip bread slices; top each with 1 slice each tomato and mozzarella. Sprinkle with salt.

Bake in the preheated oven until tomato is warmed through and mozzarella is melted, about 5 minutes.

Transfer crostini to a serving platter; sprinkle with basil. Drizzle with remaining 2 tablespoons olive oil; sprinkle lightly with salt and black pepper.

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and set aside.

Toss grapes, 1 tablespoon olive oil, thyme, and oregano together in a medium bowl. Spread grapes out evenly on the prepared baking sheet and sprinkle with salt and pepper.

Bake in the preheated oven until grapes are tender and their skins start to wrinkle, 12 to 15 minutes.

Meanwhile, brush baguette slices lightly with remaining olive oil and place on another baking sheet.

Toast in the preheated oven until lightly browned, 3 to 4 minutes. Remove grape mixture and crostini from the oven and let cool slightly.

Mix ricotta cheese and lemon zest together in a bowl. Spread onto each crostini and top with grape mixture. Drizzle with balsamic glaze and serve.

Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.

Pile the diced pumpkin on the prepared baking sheet. Drizzle with 1 tablespoon oil and toss with your hands to lightly coat. Spread evenly and sprinkle with sage, salt, and pepper.

Bake in the preheated oven until tender, about 20 minutes.

Meanwhile, melt butter in a medium frying pan over medium heat. Add leek and cook until softened and beginning to caramelize, 5 to 7 minutes. Remove roasted pumpkin from the oven, add to the pan, and stir to combine.

Preheat an outdoor grill for high heat and lightly oil the grate.

Slice the baguette at an angle into 1/2-inch slices. Brush 1 side of each slice with remaining oil.

Cook on the preheated grill until lightly browned, about 1 1/2 minutes per side.

Remove from the grill and rub the garlic clove over the oiled side of each baguette slice 3 to 4 times. Spread goat cheese over each slice and top with a spoonful of the pumpkin-leek mixture. Drizzle lightly with balsamic glaze and serve immediately.

Preheat oven to 350 degrees F (175 degrees C). Slice the baguette into 24 rounds. Brush bread rounds lightly with olive oil. Place bread rounds on a baking sheet.

Toast the bread rounds in the preheated oven just until crisp, 5 to 8 minutes. Meanwhile, slice Brie cheese into 24 equal pieces. Remove toasted bread from oven; top each round with a slice of Brie cheese. Return the crostini to the oven to melt the cheese, about 5 minutes.

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. In an ovenproof casserole, stir together the oysters, butter, any remaining olive oil, salt, and pepper.

Broil in the preheated oven until the oysters begin to curl at the edges, about 5 minutes. Remove the oysters; place one oyster on top of each crostini. Top the crostini with red pepper strips; serve warm.

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with parchment paper or a silicone baking mat.

Arrange baguette slices in a single layer on the baking sheet. Place under broiler until golden, 2 minutes. Turn each slice over and broil 2 minutes. Turn off broiler.

Turn each slice over again; drizzle with olive oil. Push chocolate piece into the center of each slice and return baking sheet to oven for 2 more minutes. Remove from oven and lightly sprinkle each chocolate piece with sea salt.

Preheat the oven to 425 degrees F. Line 2 baking sheets with Reynolds Wrap® Aluminum Foil. Set aside.

Cut the squash in half lengthwise and remove the seeds. Brush the flesh with a thin coat of olive oil. Set the squash cut side up on the prepared tray. Sprinkle with salt and pepper and roast for 40 minutes until the squash is fork tender. Remove to cool completely.

Once cool, scoop the flesh into a bowl. Add the creme fraiche, paprika, and a pinch each of salt and pepper. Mash with a fork until completely smooth. This much can be done up to three days in advance.

Cut the baguette into 1/2-inch slices on a diagonal. Spread them on the second foil-lined baking sheet. Brush the tops with a thin coat of olive oil. Bake on the middle rack for 6 minutes until the edges are just browned.

Cut the radicchio into thin ribbons. Toss with olive oil, balsamic glaze and a pinch of salt and pepper. Adjust seasoning and dressing to taste. Spread a couple tablespoons of the squash mash on top of each crostini. Top with the radicchio slaw and a sprinkle of blue cheese for garnish.

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.

Preheat oven to 400 degrees F. Lightly brush both sides of baguette slices with oil and place slightly spaced on rimmed baking pans. Bake for 10-12 minutes or until lightly browned and crisp.

Top each slice with ham and Brie and bake for an additional 5-8 minutes or until Brie has just begun to melt. Top each crostini with fig jam and serve warm for best flavor.

Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.

Brush both sides of each baguette slice with olive oil, and place on the prepared pan.

Bake in the preheated oven until brown and crispy, 10 to 12 minutes. Remove from the oven to cool on a rack.

Meanwhile, combine feta cheese, Greek yogurt, honey, and red pepper flakes, in a blender or small food processor. Pulse several times, then purée until smooth, about 2 to 3 minutes.

Spread each crostini with about 1 tablespoon feta spread. Sprinkle the tops with pomegranate arils and shelled, unsalted pistachios. Add snipped rosemary, and garnish with additional rosemary stems.

Preheat oven to 350 degrees F.

Using a serrated knife cut baguette into 16 slices. Lightly spray both sides with olive oil cooking spray and place on baking sheets.

Bake for 8 minutes, or until light golden brown. Remove from oven and let cool.

Coat each crostini with Dietz & Watson Stone Ground Mustard.

Place 2 strips of roast port and 1 slice of Swiss cheese on top of crostini and top with a few slices of dill pickles. Season with salt and pepper.

Preheat an outdoor grill for medium heat and lightly oil the grate. Slice pears into half-moons.

Cook pears on the preheated grill until nicely browned, about 5 minutes per side. Set aside.

Cut blue cheese slices into 8 equal pieces.

Spread cream cheese over bread slices. Top with grilled pear slices and blue cheese. Sprinkle with walnuts, mint, and pepper. Drizzle with honey.

Set the oven rack to the middle position. Heat oven to 350ºF.

Using a pastry brush, brush both sides of the bread slices with 2 tablespoons of olive oil or more as needed. Arrange them in a single layer on a rimmed baking sheet.

Bake until dry, lightly browned, and crisp, about 10 minutes. Flip the bread over halfway through baking. Cool on the baking sheet.

Simply Recipes / Jessica Gavin

Simply Recipes / Jessica Gavin

Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon of olive oil, butter, brown sugar, and 1/4 teaspoon salt and stir to combine. Immediately add the onions and stir to coat.

Cook, stirring frequently, until the onions begin to soften and lightly brown, about 5 minutes. Reduce the heat to medium heat, and cook the onions, stirring frequently, until caramelized, 10 to 12 minutes.

Simply Recipes / Jessica Gavin

Add the sliced mushrooms and cook until tender, stirring frequently, about 5 minutes.

Add the garlic and sauté until fragrant, about 30 seconds.

Add the balsamic vinegar, soy sauce, the remaining 1/4 teaspoon salt, and black pepper. Sauté for 1 minute. Season to taste with more salt and pepper. Set aside.

Simply Recipes / Jessica Gavin

In a medium bowl, combine the goat cheese, chives, garlic powder, and onion powder. Cover with plastic wrap and refrigerate if not using immediately.

Simply Recipes / Jessica Gavin

Using a butter knife, spread about 2 teaspoons of the goat cheese mixture over each slice of toasted bread.

Top each with about 2 tablespoons of the caramelized onion and mushroom mixture. Sprinkle with black pepper and more chives, if you’d like. Arrange the crostini on a platter and serve.

Did you love the recipe? Give us some stars and leave a comment below!

Simply Recipes / Jessica Gavin

1. Preheat the oven to 425 degrees F.

2. In a large oven safe pot, combine the tomatoes, onion, garlic, thyme, 5 sage leaves, olive oil, red pepper flakes, and a pinch each of salt and pepper. Transfer to the oven and roast for 20-30 minutes or until the tomatoes begin to char and release their juices. Let cool slightly.

3. Transfer the roasted tomato mix and their juices to a blender, puree until smooth. Return the soup to the pot and place over medium heat on the stove. Stir in the milk and cheddar cheese. Cook 5-10 minutes, until warmed. Stir in the basil and season the soup with salt and pepper.

4. Meanwhile, make the crostini. Finely chop the remaining 3 sage leaves. Place the bread on a baking sheet and rub with olive oil. Transfer to the oven and cook 5 minutes. Flip the bread, sprinkle with sage, and add a slice of brie to each. Return to the oven and cook 5 more minutes or until the brie is melted.

5. To serve, ladle the soup among bowls and top with fresh basil. Serve alongside the brie crostini. Enjoy!

1. Preheat the oven to 400 degrees F.

2. Arrange the prosciutto on a baking sheet, bake until crispy, 8-10 minutes.

3. On a separate baking sheet, drizzle olive oil over the sliced bread. Bake 5 minutes. Spread each piece with fig preserves, then add a slice of prosciutto and brie to each. Bake 8-10 minutes, until the cheese is melted.

4. Serve the crostini drizzled with olive oil, sea salt, and fresh thyme or basil.

1. Preheat the oven to 400° F.

2. On a baking sheet mix the parmesan, pecorino, garlic, thyme, 2 tablespoons butter, and a pinch of pepper. Spread in an even layer. Place the bread over the cheese. Brush with 2 tablespoons of butter. Arrange the prosciutto on top/around the pan. Bake until crispy, 15-20 minutes.

3. Arrange the cheesy bread on a serving platter/board. Break the burrata over the bread. Top with peaches, prosciutto, basil, and hot honey. We love these warm, but they're great at room temp too.

1. To make the dressing. Combine all ingredients except the bacon in a glass jar and whisk until smooth.

2. Cook the bacon in a large skillet over medium heat until crisp. Drain onto a paper towel. Stir the bacon into the dressing.

3. Preheat your grill to high heat or preheat your oven to 400° F.

4. To make the crostini. Mix the olive oil, garlic, and a pinch of salt. Place the bread on a baking sheet and rub/drizzle with the garlic oil. Place the bread on the grill and grill both sides for 2-3 minutes per side or until lightly toasted. Remove from the grill.

5. Toss the peaches and tomatoes with a few tablespoons of dressing. Spread the goat cheese over the warm bread. Top with the dressing, peaches/tomatoes, and fresh basil. Drizzle over the remaining dressing.

1. To make the vinaigrette. Heat a large skillet over medium heat. Add the olive oil, tomatoes, garlic, thyme, and a pinch each of red pepper flakes, salt, and pepper. Cook until the tomatoes just begin to burst about 10 minutes. Remove from the heat and let cool slightly, then stir in the vinegar.

2. Preheat your grill to high heat or preheat your oven to 400° F.

3. Place the bread on a baking sheet and drizzle with olive oil on both sides of each slice, season with salt. Place the bread on the grill and grill both sides for about 2-3 minutes per side or until lightly toasted. Remove from the grill.

4. Break the burrata over the bread. Top with a layer of peaches, then spoon over the tomato vinaigrette. Top with fresh basil and enjoy! We love these warm, but they're great at room temp too.

1. Arrange the goat cheese slices in a square baking dish. Sprinkle over the basil, red pepper flakes, salt, and pepper. Add the thyme. Drizzle the olive oil over the goat cheese. Let sit at room temperature for 30 minutes or refrigerate for up to 24 hours.

2. Preheat your grill to high heat or preheat your oven to 400 degrees F.

3. Place the bread on a baking sheet and drizzle with olive oil on both sides of each slice, season with salt. Place the bread on the grill and grill both for about 2-3 minutes per side or until lightly toasted. Remove from the grill.

4. Spread the goat cheese over the bread. Top with strawberries, basil, and honey. Sprinkle with sea salt. Serve and enjoy!

1. Preheat your grill to high heat or preheat your oven to 400 degrees F.

2. In a medium bowl, stir together the goat cheese, lemon juice and thyme.

3. Place the bread on a baking sheet and drizzle with olive oil on both sides of each slice, season with salt and pepper. Place the bread on the grill and grill both for about 2-3 minutes per side or until lightly toasted. Remove from the grill.

4. Spread the goat cheese over the bread and top with peaches. Season with salt and pepper. Top with basil and walnuts. Drizzle with honey and balsamic. Serve and enjoy!

1. Preheat your oven to 400 degrees F.

2. Place the slices of bread on a baking sheet and drizzle with olive oil on both sides. Sprinkle the toast with salt. Transfer to the oven and cook 5 minutes and then flip the bread and add the brie to each piece. Return to the oven and cook 5 more minutes.

3. Transfer the bread to a serving board. Top with raspberries, drizzle with honey and basil oil (recipe below). Top with watercress. EAT.

1. Combine all ingredients in a blender and pulse until smooth. Taste and adjust salt as needed. Serve with the crostini.