Crostini

Crostini

The only limit when topping classic crostini is your imagination. You can buy some premade or whip up a bunch ahead of time. Slice a baguette on the diagonal, into about ⅓ inch slices, and place on a parchment-lined baking sheet. Use a pastry brush to rub each slice lightly with olive oil, and sprinkle each with kosher salt. Cook in a 375 degree oven for about 10 minutes, or until the bottoms are lightly browned. Remove from oven, and if you wish, rub each slice immediately with a piece of raw, peeled garlic. Allow to cool completely. The crostini will keep in an airtight container for two days.

Brie and lavender honey crostini: Top each crostini with a very thin slice or spread of Brie. Heat until just melted, then top with chopped almonds or hazelnuts and a drizzle of lavender honey.

Whipped feta and tomato crostini: In your food processor, combine equal parts feta cheese and cream cheese, along with a squeeze of fresh lemon juice. Spread liberally on each crostini, and top with a classic bruschetta mixture of chopped cherry tomatoes, minced red onion or shallots, red wine vinegar, olive oil, and a chiffonade of fresh basil. Sprinkle with toasted pine nuts.

Prosciutto and goat cheese crostini with caramelized onions: This one takes more time, but your guests will plow through them. Slowly cook sliced, yellow onions in butter and olive oil until caramelized, about two hours. Meanwhile, in your food processor, combine equal parts goat cheese and cream cheese. Spread each crostini liberally with the cheese mixture, then top with a small spoonful of onion and a half slice of prosciutto. Sprinkle the crostini with chopped fresh parsley.

Read More: http://www.mashed.com/37515/one-bite-appetizers-fast-easy/