Crostini, 5 ways

Crostini Recipes

I recently ate some delicious crostini at a nearby restaurant and was inspired to create my own version at home. Fresh bread is a serious weakness of mine, so stacking delicious ingredients on top seemed like an obvious win. And it was. Aside from the trip to the store to collect the ingredients, the process required minimal effort, but looked far from basic; a great combination to have on hand when hosting company. I originally prepared these as an appetizer, but the results were so tasty, that they quickly turned into my dinner after I consumed close to 10 in one sitting. Here’s how I made them:

Ingredients

1 Large baguette

Ricotta With Figs & Honey
Ricotta cheese
Figs
Honey (Balsamic glaze also makes a great topping)

Ricotta With Strawberries & Balsamic Glaze 
Ricotta cheese
Strawberries
Balsamic glaze (I recommend this one)

Caprese
Olive oil
Burrata cheese
Salt and pepper to taste
Mixed cherry tomatoes
Fresh basil

Smoked Salmon With Dill & Cream Cheese
Cream cheese
Smoked salmon
Dill

Prosciutto, Arugula & Burratta
Olive oil
Burrata cheese
Salt and pepper to taste
Prosciutto
Arugula
Balsamic vinegar or glaze

Directions

Preheat oven to 350 degrees. Slice a baguette on the diagonal into approximately 1/2″ thick slices. For savory topped crostini (Caprese and Prosciutto, Arugula & Burrata), brush one side of bread slices lightly with olive oil. For Smoked Salmon and fruit-topped crostini, omit the oil. Place the bread slices on a cookie sheet and bake for 10 minutes. While bread is baking slice strawberries, figs and cherry tomatoes. Remove bread slices from oven and let cool.  For each crostini recipe, apply toppings in the order listed under Ingredients.

Crostini RecipesFigs Crostini RecipesFig and Ricotta Crostini with HoneyCrostini RecipesCrostini Recipes

2 Comments

  • valerie lily c
    June 20, 2014 at 8:31 am 

    guess what i’m serving at my next games night… these look delicious!! esp that prosciutto one 🙂

  • jenna
    June 20, 2014 at 8:44 am 

    Aw, glad these served as inspiration for you! They were honestly SO good (especially the Caprese and Prosciutto one) and with all of the different combinations, there’s bound to be something that appeals to everyone. You’ll have to send me pictures when you make them! Or maybe just bring some over in person…either/or 😉

    xo,
    Jenna

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