Crostini 5 ways...

When throwing a dinner party it’s always nice to have some type of horderve to let your guests nibble on before dinner. However, sometimes juggling a whole meal and still finding time or oven space to have a variety of pre-dinner horderves isn’t an easy task. That’s why something simple (but delicious) like a variety of crostini can be a great starter for any meal (and won’t cause too much stress because they can be ready before your guests even arrive).


The following are a list of my own personal crostini creations that are sure to impress 

*note* the amounts will vary depending on how many crostini you want to make but for the most part these little delicacies are so simple you can just eyeball it.

Making the crostini…

Simply use a fresh french baguette – slice it thinly and set in the oven under broil at 500 degrees. How long? This varies depending on the bread, the thickness of the cut etc… so my recommendation would be to watch it carefully (as it only should take a minute or two) and remove them when they are lightly toasted.

Brie and honey
This one is always a crowd pleaser. Simply melt some brie cheese over your crostini (*note* this will require you to put the crostini back in the oven under broil to melt the cheese), and when they are slightly melted, drizzle a touch of honey on each one and serve! *note* for even more flavor try putting a pinch of minced garlic on top of the brie before it goes back into the oven.

Bruschetta
For a classic bruschetta, mix together the following:
• chopped vine ripened tomatoes
• chopped basil (be sure to use a sharp knife when chopping basil otherwise the pressure will bruise the leaves and they will look brown)
• minced fresh garlic
• salt

• extra virgin olive oil

put about a tablespoon of the bruschetta mix on each crunchy crostini and serve!

Roasted red pepper and goat cheese
Set your oven to broil at 450 and roast the red peppers until they are dark brown on all sides (be sure to rotate them). Remove them from the oven and when they are cool enough to handle, remove the skin (it should peel off very easily). Take the seeds out and then slice the red peppers into thin strands. Add some extra virgin olive oil, salt and goat cheese and mix all items together in a bowl. Spoon out the mixture onto the crostini and serve!

Crème fraiche and caviar
For this one you will want to use good quality caviar such as sevruga, or, osetra. You will also need chives, snipped, for garnish.

To make the crème fraiche mix 3 parts fresh heavy cream to 1 part fresh buttermilk in a clean jar. Cover with a cloth and store in a warm area for 24 hours. Stir. Mixture should be thick and creamy.

If you don’t want to make it yourself it can be bought in grocery stores already made (the lazy way)

Spread the crème fraiche mixture on the toast and add a dollop of caviar. Sprinkle each one with some chives and serve!

Prosciutto, ricotta and figs
My last crostini recipe is one of my absolute favorites and oh so simple. This one takes the least amount of time and is fantastic. Put a layer of fresh ricotta cheese on the crostini bread, then add a layer of fresh thinly sliced prosciutto and top each one with thin “carpaccio style” sliceed fresh fig (one or two slices is enough).

All of these are easy ways to spice up cocktail hour and are sure to please your guests!


Bon Appétit!


chef natty xo