CROSTINI - 8 DELICIOUS WAYS!
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
Categories Finger Food Party Food
Number Of Ingredients 52
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 WITH SMOKED WHITEFISH
Provided by Giada De Laurentiis
Categories appetizer
Time 1h15m
Yield 20 crostini
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Mix the poppy seeds, sesame seeds, garlic powder, onion powder and salt in a small bowl.
- Brush the baguette slices on both sides with olive oil and spread out on a rimmed baking sheet. Sprinkle with the seed mixture. Bake until lightly browned and crisp, 8 to 10 minutes. Let cool to room temperature.
- Meanwhile, with a rubber spatula, mix the flaked whitefish, creme fraiche and dill in a small bowl.
- Top each crostini with a spoonful of the whitefish salad and garnish with 2 caperberry halves.
CHRISTMAS CROSTINI WITH SMOKED TROUT
Smoked-trout spread and vegetables top a crostini wreath for an elegant start to your Christmas dinner.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. In a food processor, pulse the trout fillets until broken up into small pieces. In a medium bowl, whisk together the cream cheese, creme fraiche, horseradish, and lemon juice. Fold processed trout into cream-cheese mixture, and season with pepper.
- Using a long serrated knife, trim off top of loaf to make level. Cut bread vertically into 3/4-inch-thick slices, keeping loaf intact. Brush the top of the loaf with oil. Transfer loaf to a baking sheet, and toast in oven until golden brown, about 12 minutes. Let cool.
- Transfer loaf, keeping shape intact, to a round serving platter or cake stand. Gently spread trout mixture over loaf (so it rests atop slices). Arrange watercress, alternating with groupings of the cherry tomato halves and cucumber slices on top, and serve immediately.
SMOKED-TROUT PATE WITH PITA CRISPS
This elegant spread makes a a perfect late-afternoon precursor to dinner when served with homemade pita crisps.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 3 cups
Number Of Ingredients 11
Steps:
- Puree trout, cream cheese, butter, Cognac, onion, Worcestershire sauce, and dill in a food processor. Add lemon juice, a few drops of hot sauce, salt, and pepper, and pulse. Transfer to a bowl. Cover, and refrigerate for at least 1 hour (or overnight). Garnish with more onion and dill, and serve with pita crisps.
CRUNCHY CHRISTMAS CROSTINI
The tanginess of the salad beetroot pickles goes well with stilton, but you can use chutney if you prefer
Provided by Merrilees Parker
Categories Buffet, Canapes, Starter
Time 35m
Number Of Ingredients 5
Steps:
- Up to a day ahead, heat oven to 200C/fan 180C/gas 6. Slice the ciabatta into about 25 thin slices. Lay them on a couple of baking trays and brush with the oil. Toast in the oven for 10 mins until they begin to go golden, checking after 5 mins as the trays may need turning.
- Up to an hour ahead, cut the stilton into slices a little smaller than the toasts (this is easier to do if the cheese is cold from the fridge), keep covered.
- Before serving, heat oven to 200C/fan 180C/gas 6. Spoon a little pile of beetroot onto the end of each piece of bread. Prop a slice of cheese up against each pile of beetroot and bake for 3-4 minutes until the cheese is starting to melt. You don't want it too melty - try to catch it just as it's starting to ooze over the edge.
- Top each cheesy canapé with a little sprig of celery leaves and serve immediately.
Nutrition Facts : Calories 62 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Protein 3 grams protein, Sodium 0.4 milligram of sodium
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CROSTINI WITH SMOKED TROUT AND DILL CREME FRAICHE RECIPE
From gourmettraveller.com.au
Estimated Reading Time 40 secs
- Preheat oven to 175°C. Brush baguette with melted butter and bake, turning occasionally, until golden (8-9 minutes). Cool.
- Top crostini with slices of cucumber and a fold of smoked trout, spoon over crème fraîche mixture and top with a sprig of watercress to serve.
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5/5 (1)Total Time 25 minsCategory Hors D'oeuvresCalories 85 per serving
- Arrange the baguette slices on a rimmed baking sheet. Lightly brush the tops of the slices with some of the oil and sprinkle lightly with salt and pepper to taste. Turn the slices over, brush with the remaining oil, and season again. Toast in the oven, turning once, until the edges are golden brown and slightly crisp, 5 to 7 minutes per side. Transfer the baking sheet to a wire rack to cool.
- In a small bowl, stir together the sour cream, chives, lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
- Using your hands, break or tear the smoked trout into small pieces and divide it among the toasts. Top each with a dollop of the sour cream mixture and, if desired, sprinkle with more chives. Arrange on a platter and serve immediately.
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