Italian Crostini Toppings

I LOVE having little appetizers as snacks. It’s a weekend tradition at my place now, and crostinis are always a favorite.

Crostinis are so easy to make and you can top them with ANYTHING really. Here I was having an Italian night so I chose to make Bruschetta and a goat cheese spread mixed with sun-dried tomatoes and fresh basil. The total costs were about $17, a LITTLE pricey for just appetizers, but you can save and use the extra ingredients for other meals.

Ingredients for 4:

  • 1 french baguette, cut into ¼ – inch disks
  • 2 roma tomatoes, diced
  • 3 garlic cloves, minced
  • 3 garlic cloves (maybe more), peeled and left whole
  • ½ cup fresh basil, chopped
  • 3 tablespoons olive oil, plus more for the crostinis
  • 1 log of goat cheese
  • ¼ cup of sun-dried tomatoes, chopped
  • Salt and pepper

In a small bowl, combine the goat cheese, sun-dried tomatoes, ¼ cup basil, and 1 tablespoon of olive oil. Mix until the spread turns to a pale pink, then taste for salt and pepper. Cover and refrigerate until 10 minutes before use. It’s easier to spread if at room temperature.

In another small bowl, combine the roma tomatoes, minced garlic, ¼ cup basil, 2 tablespoons oil, and sprinkles of salt and pepper. Mix well and refrigerate.

Preheat oven to 350 degrees. Line the baguette disks in a single layer on a baking sheet. Drizzle or brush with olive oil and bake until brown, about 6 minutes. Rub garlic on each crostini while still warm.

Allow “guests” to serve the Brushetta themselves, otherwise the crostinis may get soggy, but believe me, these will go fast.

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Published in: on August 23, 2010 at 7:16 am  Leave a Comment  
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