Five easy and delicious crostini recipes for entertaining.
1large, thin baguette
For Salmon Crostini (Makes 12):
5 to 6ozsliced smoked salmon
Boursin Garlic & Herbs Cheese
1/2English cucumber, sliced
Fresh dill and capers, for garnish
For Ham & Salami Crostini (Makes 12):
6large slices smoked ham
2slicesHavarti or white cheddar cheese
1/2English cucumber, thinly sliced
2large slicing tomatoes, thinly sliced
For Fig & Prosciutto Crostini (Makes 12):
3ozSaint Andre triple crème cheese
For Chanterelle Crostini (Makes 12 to 14):
3ozgoat cheese or triple creme cheese
1tbspfresh thyme leaves
For Steak Crostini (Makes 12):
1ribeye steak, prepared as desired
2tbspcrème fraiche, optional
microgreens, for garnish
For Chanterelle Crostini:
For Chanterelle Crostini: First, prepare the mushrooms. Use a small, soft brush to clean the mushrooms of debris. Slice the mushrooms thinly. Next, preheat a large frying pan over high heat and add about a tablespoon of butter. Add in the sliced mushrooms and cook them over high heat, stirring occasionally, for 8 to 10 minutes, until they are well-browned and caramelized. Season them lightly with salt. Next, prepare the baguette. Brush the sliced bread lightly with olive oil and toast until golden brown. Spread the cheese onto the toasted baguette, then top each slice with a heaping amount of chanterelles. Drizzle the top with honey and sprinkle with fresh thyme leaves for garnish. Enjoy it warm!
For Club Tea Sandwiches
For Club Tea Sandwiches: First, spread mayonnaise onto sliced and toasted baguette. I also like to use garlic aioli or even smoky chipotle aioli! Next, layer the sandwich starting with the sliced tomato, then sliced cheese and cucumber. Add the meats! Roll or fold the ham and salami and arrange it in eye-catching way on the top. I recommend using a sandwich toothpick to keep everything together!
For Smoked Salmon Tea Sandwiches
For Smoked Salmon Tea Sandwiches: Prepare the baguette. Brush the sliced bread lightly with olive oil and toast until golden brown. Spread the herbed cheese onto the toasted baguette. You can also use cream cheese or goat cheese. Add the sliced cucumbers and top with the smoked salmon next. Fold it over the crostini to make an eye-catching presentation. Add the garnishes, such as capers, fresh dill or even minced chives.
For Fig & Prosciutto Crostini
For Fig & Prosciutto Crostini: Prepare the baguette. Brush the sliced bread lightly with olive oil and toast until golden brown. Spread on the cheese generously. Add the prosciutto - I usually use about half a slice of prosciutto per crostini, splitting each layer slice down the middle lengthwise along its natural grain. Just fold the prosciutto and place it on top. Add the figs/fig preserves. Add a little dollop on top, or you can spread the preserves over the cheese, before adding the prosciutto. Drizzle the top with balsamic glaze.
For Steak Bites:
For Steak Bites:
Prepare the steak first using my 'Ribeye Steak Recipe'. Once the steak is done, allow it to rest for 5 minutes. Using a sharp knife, cut away any fatty pieces and cut the steak into small, thin pieces that fit easily on top of the bread. Prepare the baguette. While the steak is resting, it's the perfect time to prepare the crostini. Brush the sliced bread lightly with olive oil and toast until golden brown.
Add the guacamole. Add the sliced steak. Add the garnishes! I like to drizzle my favorite steak sauce over the top of each steak crostini and add a tiny dollop of creme fraiche. I love the extra creaminess from the creme but it's completely optional! Enjoy it warm! This appetizer is best served warm. If needed, keep it warm in the oven until you're ready to enjoy!