Basic Crostini Recipes

SIMPLE 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.

CROSTINI 8 WAYS

Steps:

• Preheat the oven to 400°F.
• Place the sliced baguette pieces in an even layer on a baking sheet.
• Brush the baguette slices with olive oil.
• Place in the oven for 5-7 minutes, or until lightly brown and crispy.
• Spread the hummus on the crostini.
• Top with sun dried tomatoes, feta cheese crumbles, a drizzle of olive oil and a pinch of dried oregano.
• Place a slice of mozzarella cheese on the crostini.
• Top with a piece of sliced prosciutto, sliced cherry tomatoes, chopped fresh basil and a drizzle of balsamic glaze.
• Place a slice of brie cheese on the crostini.
• Top with a piece of sliced prosciutto, chopped pistachios and a drizzle of honey.
• Spread goat cheese on a crostini.
• Top with chopped dates, chopped pistachios & a drizzle of maple syrup.
• Spread goat cheese on a crostini.
• Top with a slice of salame, sliced figs and 2-3 drops of truffle oil.
• Spread goat cheese on a crostini.
• Top with a fresh sliced jalapeno, blackberry and drizzle of honey.
• Place a piece of brie on a crostini.
• Top with hot pepper jam.
• Place a slice of mozzarella cheese on a crostini.
• Top with basil pesto and crushed red pepper flakes.

EASY CROSTINI

Steps:

• Preheat oven to 350 degrees. Lightly brush each bread slice on both sides with olive oil. Place on a baking sheet; toast until light golden, 5 to 6 minutes on each side. Remove from oven, and transfer to a wire rack to cool completely.

QUICK AND SIMPLE CROSTINI

Steps:

• Preheat oven to 350 degrees. Cut baguette into 1/2-inch-thick slices. On a rimmed baking sheet, toss with olive oil, and season with salt and pepper. Bake in a single layer until crostini are toasted and crisp, about 20 minutes, flipping halfway through.

BASIC CROSTINI

Steps:

• Preheat oven to 350 degrees. Brush both sides of bread slices with oil. Arrange slices on 2 baking sheets; season with 1 teaspoon salt and 1/2 teaspoon pepper.
• Bake until slightly dry on top, about 6 minutes. Flip slices, and continue baking until crisp and golden brown, 6 to 8 minutes more. Let cool.

RICK'S BASIC CROSTINI

Steps:

• 1. On a cutting board, finely chop the garlic and sprinkle the salt over it. Keep chopping and smashing the garlic and salt together to make a paste. Use a wide-bladed knife so you can smear the paste along its flat side. You can also do this with a mortar and pestle.
• 2. In a small bowl, mix the butter, lemon juice, and garlic paste. Fold the softened butter over and onto the garlic mixture, mashing it down with the back of a spoon or spatula. Season to taste with pepper and continue folding.
• 3. Lay a sheet of plastic wrap on a work surface. Scrape the butter onto the plastic and use the plastic wrap to shape butter into a log, encased in the plastic wrap. Refrigerate until ready to use. If not using within 3 days, you can freeze the garlic butter for up to 2 months. Let the butter soften before using.
• 4. Preheat the oven to 375°F.
• 5. Lay the bread on a baking sheet and brush both sides with garlic butter. Bake for 6 to 7 minutes, turning once, until golden brown but not too crispy. Let cool before using.
• Good Butter
• The difference between really good butter and all other butter lies with the butterfat content of the cream, which depends in large part on the cows and how the cream is handled before it is churned into butter. The best butter from Europe is made from raw or cultured cream and, particularly that made from raw cream, might not be imported to the United States. But never fear: At American companies such as the Vermont Butter & Cheese Company, the butter is made from high-grade cream (a high butterfat content) that is cultured and then churned. The butter is rich and flavorful and when it's salted, its salt content is significantly lower than typical salted butter. This is what I use in my crostini recipes, so depending on the salted butter you choose, you may not need to add any salt. As with all ingredients for these recipes, choose the best butter you can. It pays off in terms of taste.