Crostini are the perfect quick, inexpensive base to create an endless variety of nibbles from casual to elegant. They are a perfect accompaniment to a salad or soup, or as a light lunch on their own.
Trish’s favourite easy crostini toppings:
Apple and old cheddar on raisin walnut
Pear, Prosciutto and Brie
Blue cheese, fig and candied walnuts
Mascarpone, arugula and fresh fig
Ricotta, watercress and caramelized pear
Want to make a fancier crostini appetizer? Here’s Trish’s fave app for entertaining:
Mozzarella, slow roasted cherry tomato and pesto crostini
1/2 baguette or 12 slices
24 cherry tomatoes, halved lengthwise
½ cup pesto (your favourite store bought is fine in the interest of time!)
8 oz mozzarella
Basil for garnish, chopped
Salt and pepper to taste
For the crostini:
Preheat oven to 350.
Slice a baguette on a diagonal into slices.
Drizzle slices with a bit olive oil and sprinkle with salt.
Arrange in a single layer on a cookie sheet.
Toast until light golden 7-9 minutes.
For the Topping:
Preheat oven to 450.
Slice cherry tomatoes on half.
Place in a single layer on a cookie sheet.
Drizzle olive oil and sprinkle with salt.
Roast 15 minutes or until shriveled and soft.
Spread pesto on each crostini.
Put piece of mozzarella on top.
Broil 1-2 minutes or until cheese is melted and oozing.
Top with warm tomato halves and a piece of basil and season with salt and pepper and serve.
Makes about 12.
Courtesy Trish Magwood, www.trishmagwood.ca
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