Easy Entertaining Crostini Recipes

There is nothing we love more than having friends over – but who likes sticking themselves in the kitchen wen they want to enjoy their company?  NOT US!

Crostini are a great way to feed guests while keeping things light, gourmet and fun. Combining unusual suspects to create a flavor bomb in your mouth will leave your guests talking!

Prosciutto, Goat Cheese & Augula Crostini

This one is inspired by the goat cheese and prosciutto flatbread at the Sunset Tower in LA. It goes perfectly with a glass of wine for an afternoon pick-me-up – this one though is one you can make at home!

(serves 4)

Ingredients

12 pieces of good French baguette
6 pieces of prosciutto
4 oz plain goat cheese
About 24 pieces of fresh baby arugula
Balsamic fig reduction for garnish

Directions:

Start by cutting the baguette on a diagonal. Brush the face of each piece with olive oil and bake at 350 degrees for 10-15 minutes. This will crisp them up and make a great vehicle for your flavors.

Assignably is all in the eye of the beholder. I like to start with a generous smear of the goat cheese, followed by half a piece of Prosciutto, and two pieces of the baby arugula. When all of them have been assembled, finish with a generous drizzle of the balsamic fig reduction and serve. (Any whole foods or specialty foods store carry amazing balsamic redurtions).

Caprese Crostini

Who doesn’t love a caprese salad – it’s light, you feel a little bad with the cheese and a little good with the tomatoes. I turned this fan favorite into a bite sized goodness.

(Serves 4)

Ingredients

12 pieces of good french baguette
1 small tub of ricotta cheese
1/2 cup yellow cherry tomatoes
1/2 cup red cherry tomatoes
1/2 cup black cherry tomatoes (these are easy to find at markets but if you can’t add more of yellow and red)
1/4 cup good extra virgin olive oil
10-15 fresh basil leaves
salt & pepper

Directions:

Start by cutting the baguette on a diagonal. Brush the face of each piece with olive oil and bake at 350 degrees for 10-15 minutes.

Start by cutting the tomatoes in halves or quarters depending on the size, you want them to hold shape but be small. Stack your basil leaves, roll them up then slice thinly. Add the tomatoes, basil, olive oil, salt and pepper to a bowl and combine. Let them sit for at least 30 minutes. The salt will break down the tomatoes and all the flavors will merry perfectly.

To assemble the crostini, smear a generous helping of the ricotta on a piece of crostini and pile high with the tomato mix. Garnish with a kiss of olive oil and salt and pepper.

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