Garlic Herb Butter Crostini Recipes

CROSTINI D'EMILY

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Slice the baguette crosswise into 1/4 inch thick slices
• In a small bowl, stir together the butter, olive oil, and chopped garlic. Spread the butter mixture onto each slice of the bread. Place the slices onto a cookie sheet buttered side up.
• Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes, or until lightly toasted, and hard.

GARLIC HERB BUTTER

Steps:

• Beat all ingredients together with a fork until light and fluffy.
• Place on plastic wrap and roll into a log.
• Twist ends of plastic wrap to"seal" butter inches.
• Store in freezer, and cut off discs of butter as needed.
• You can store this in the fridge, but beware it will not last as long if you use fresh ingredients.
• Try adding chives, rosemary, or tarragon.

GARLIC BUTTER PARMESAN CROSTINI

Steps:

• Set oven to 250 degrees.
• Prepare a large baking sheet/s.
• Arrange the slices on the baking sheet.
• In a bowl combine the melted butter with minced garlic.
• Drizzle or brush the melted butter/garlic mixture over the top of the bread slices, then sprinkle lightly with kosher salt and black pepper.
• Bake for about 15 minutes, remove from oven, turn over the slices and brush again with butter, then kosher salt and pepper; return to oven and continue baking for 1 hour or until golden brown, turning every 15 minutes.
• Immediately after the slices are finished baking, sprinkle the top with grated Parmesan cheese.
• Store any leftovers in the fridge.

GARLIC HERB BUTTER CROSTINI

Steps:

• Preheat oven to 425°F.
• Melt the butter in a heavy skillet over medium heat.
• Add the anchovies and stir until they dissolve, around 3 minutes.
• Stir in the herbs, garlic, lemon zest and red pepper flakes.
• Arrange the bread slices on a baking sheet.
• Brush the tops of the bread slices with the butter mixture.
• (If I'm feeling lazy I just dip one side of the bread slice in the butter mixture and place the bread back on the baking sheet butter side up).
• Sprinkle the tops of the bread slices with the Provolone cheese.
• Bake until the cheese melts and the bread is golden and toasty, around 7- 10 minutes.

CHEESE CROSTINI WITH ANCHOVY HERB BUTTER

Steps:

• Preheat oven to 425 degrees F.
• Melt the butter in a heavy small skillet over medium heat. Add the anchovies and stir until they dissolve, about 3 minutes. Stir in the herbs, garlic, lemon zest, and crushed red pepper.
• Arrange the bread slices on a large baking sheet. Brush with the anchovy mixture. Sprinkle with the cheese. Bake until the cheese melts and the bread is golden, about 10 minutes. Cut the bread slices in halves and serve.

ROASTED GARLIC CROSTINI

Steps:

• Trim tip off garlic head to expose cloves; place head on piece of foil.
• Drizzle oil over top; wrap in foil.
• Bake in 400°F oven until cloves are softened and caramelized, about 1 hour.
• Meanwhile, toast baguette slices on baking sheet in 400°F oven until golden, about 8 minutes.
• Spread pine nuts on small baking sheet; toast alongside baguette slices until lightly browned, about 5 minutes.
• To serve, arrange baguette slices, garlic, pine nuts, goat cheese and parsley on serving plate.
• Using small fork, remove 2 roasted cloves from garlic bulb; spread on baguette slice.
• Top with goat cheese round, pine nuts and parsley.

GARLIC CROSTINI

Steps:

• Mix olive oil and minced garlic in a heat-proof measuring cup. Microwave at half power for 30 seconds. Set aside.
• Note: depending on the size of your baguette, you may have to double the garlic oil ingredients.
• Preheat oven to 375*. Line a large baking sheet with parchment paper.
• Slice the baguette, on the diagonal, into 1/4" to 1/2" thick slices.
• Using a pastry brush lightly wipe both sides of the bread slices with garlic oil. Arrange on the baking sheet.
• Sprinkle (one side only), lightly with kosher salt and black pepper (if using).
• Bake for 10 minutes. Turn slices over and continue to bake for another 5 - 10 minutes or until golden in colour and crispy. The baking time will depend on the thickness of the slices and the amount of garlic oil used.
• Remove from the baking sheet and let cool in a single layer on a cooling rack.
• You can use these immediately, or allow to cool completely for storage in an airtight container.