Crostini with toppings
Source of Recipe
Appetizer class
Recipe Introduction
This is a great appetizer for parties because you can prepare the crostini and a few of the toppings. Delicious!
List of Ingredients
Baguettes
I'll list the ingredients for each topping belowRecipe
Preheat oven to 425. Bias-slice the bread into 1/2 inch thick slices. Arrange slices in a single layer on an ungreased baking sheet. Lightly brush one side of each bread slice with olive oil. Lightly sprinkle oiled side of bread with pepper. Bake uncovered in the oven for 4 minutes. Turn slices over and bake 3 to 4 minutes more or until crisp and light brown.
**These can be made ahead -- cool toasts, and place in airtight container storing them at room temperature for up to 24 hours.
Shrimp Topping: Stir together 8 ounces peeled and deveined cooked shrimp, chopped, 1 tbsp. olive oil, 2 tsps white wine vinegar, 1/4 tsp salt and 1/4 tsp black pepper. Set aside. Halve 2 large cloves of garlic and rub toasts with cut sides before topping with shrimp mixture.
Basil Pesto and White Bean Topping: Stir together a 9 oz container (1 cup) of basil pesto, 1 finely chopped hard-cooked egg, and 1 tsp lemon juice, sherry vinegar or red wine vinegar. In another bowl stir together 1/2 of 19 oz can cannellini beans rinsed and drained (1 cup), 1 tbsp thinly slice green onion, 1 tbsp olive oil and 1/8 tsp crushed red pepper.
Dried Fig and Pistachio Topping: Place 3 oz cream cheese, 2 ounces fontina or provolone cheese and 3 ounces goat cheese in a bowl, let stand at room temperature for 30 minutes. In a small bowl stir together 1/4 cup snipped dried figs and 1 tbsp balsamic vinegar, let stand at room temperature for 30 minutes. Beat cheese with an electric mixer on low speed until well combined, stir in figs. Serve with 1/4 cup chopped pistachios if desired.
Of course a fresh bruschetta can also be used.
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