Crostini is made from crusty slices of baguette or ciabatti (either white or sourdough) that are brushed with olive oil and sprinkled liberally with salt and pepper, then grilled or baked until golden brown. Extra oil, salt and pepper can be added while the slices are still hot. They can be enjoyed as they are, but adding a tasty and intriguing topping provides a simple and flavorsome entree, snack or party food. There are endless varieties of toppings which often include ham, other meat, cheese and savory foods such as olives, dried tomatoes and other vegetables. Below are a collection of the best ever topping recipes for superb cristini that will stun your party guests.
Mix the garlic, olive oil, salt, and pepper together in a small bowl or jug. Brush lightly on both sides of the bread slices. Grill over moderate to high heat for 15 to 20 seconds on each side, until nicely marked. Remove and lightly brush with extra oil while still hot and sprinkle with salt and pepper. You can also grill the slices first, and brush with oil, sprinkle with salt and pepper after they have been grilled. This makes a lighter crostini.
Preheat oven to 350 degrees F (175 degrees C). Brush both sides of each slice with oil, to which the garlic has been added, and sprinkle liberally with salt and pepper. Spread the bread slices in a single layer over two large baking sheets with shallow rims. Bake for 15-20 minutes until golden, flipping over once. Brush with extra oil and sprinkle with a little extra salt and pepper, while still hot on the baking sheet. Let the slices cool on the baking sheets to make them crispy. Top the crostini with desired toppings, and serve.
Pre-heat your oven to 400 degrees F (200 degrees C). Plae the tomatoes on a rimmed baking sheet and toss with 3 tablespoons of the olive oil, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Roast, stirring occasionally until the tomatoes are just about to burst (generally 20-25 minutes). At the same time, spread the baguette slices in a single layer on another baking sheet and brush both sides of the slices with oil. Bake for 4-5 minutes per side, until golden brown on both sides. To serve, top each slice of bread with some of the tomato mixture, ricotta and a sprinkle of thyme.
Heat oven to 400 degrees F (200 degrees C). Place the baguette slices on a baking sheet, brush with oil and sprinkle with salt and pepper, and bake until golden brown (about 4-6 minutes per side). Toss together the olives, chopped artichoke hearts and parsley and 3 tablespoons of olive oil in a small bowl. Season with salt and pepper. Serve the toasted bread slices topped with the artichoke mixture and a sprinkle of shaved Parmesan.
Top the toasted baguette slices (grilled or oven-roasted) with a piece of rare roast beef, sour cream, pomegranate seeds, and scallion. Season with salt and pepper.
Toast the baguette slices, that have been brushed with olive oil and sprinkled with salt and pepper using a grill or in the oven. Prepare the topping by heating the oil in a heavy frying pan or skillet over moderate heat. Add the onion slices and saute for 10-15 minutes until they are translucent. Then, add the brown sugar, salt, balsamic vinegar and cook the onions stirring frequently, for about 30 minutes until the onions and caramelised and browned. Set aside to cool. Combine the goat cheese, mascarpone cheese and thyme in a small bowl. Top each baguette slice with about one tablespoon of the cheese mixture, a serving of the sautéed onions, some raisins and drizzle with honey.
Preheat oven to 475 degrees F (240 degrees C). Heat a heavy frying pan over moderate heat. Add 1 tablespoon of oil and saute the onions and anchovies for 2 minutes. Then add the tomatoes, garlic and tomato paste. Season with salt and pepper. Bring the sauce to the boil and then lower the heat and simmer the sauce for 10-15 minutes. Rinse the fish fillets, drain and pat dry using paper towels. Lightly brush with oil and season with salt and freshly ground black pepper. Roast the fish fillets on a rimmed baking sheet for about 6-10 minutes, until just cooked. Brush the bread slices with olive oil and sprinkle with salt and pepper. Bake in the preheated oven for 3-5 minutes, until brown on both sides. To serve place a piece of roasted fish on each slice of bread. Top with some tomato sauce and sprinkle with fresh chopped basil leaves. Serve immediately.
Grill the bread slices over moderate to high heat until golden brown on both sides. Rub both sides of the bread with garlic and brush lightly with olive oil and sprinkle with salt and pepper. Place in a single layer on a baking sheet and bake for 3-5 minutes until lightly brown on both sides. Boil the asparagus in water for 3-5 minutes until just tender, and then drain. Combine the cheeses in a bowl. Sprinkle about two-thirds of the cheese mixture evenly over the ciabatta slices. Arrange three asparagus length on top of each slice. Sprinkle the rest of the cheese mixture over the asparagus and season with salt and pepper. Melt the cheese under a broiler and serve hot.
Preheat oven to 350 degrees F (175 degrees C). Drizzle olive oil over the bread slices. Rub the half garlic cloves over the bread slices and season with salt and pepper. Place in a single layer on a shallow baking sheet pan and bake until golden brown on both sides (about 6 minutes). Leave in the oven after it was switched off to keep the slices warm and increase their crispness. Heat the rest of the oil in a large skillet over moderate high heat. Season the shrimp with salt and freshly ground black pepper. Saute the shrimp for 1 minute on each side until just cooked. Add the garlic and red pepper flakes, and the mushrooms. Saute for 1-2 minutes until the mushrooms start to soften. Add a dash of white wine to create steam to cook the mushrooms. Season with salt and pepper. Add the tomatoes and green garbanzo beans and cook slowly for 3 minutes. Serve the mixture on the warm bread slices and top with chopped parsley.