Crostini Toasts - Bruschetta and Prosciutto

If you ever need a beautiful, flavor-packed, all-occasion appetizer, look no further than crostini. Today I’m sharing three delicious crostini recipes that you can make for your next celebration.

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In case you’re not familiar with crostini, it’s a tiny, open-faced sandwich. Like a sandwich, it’s layered with ingredients such as meats, cheese, fruit, veggies, and spreads. What’s not to love, right?

To get started, you’ll need a baguette. I like to slice it on a diagonal. Doing this creates larger, fancier-looking slices. Place the bread slices in a baking pan, brush them with extra virgin olive oil, and sprinkle them with salt and pepper.

Then pop the pan into your oven on broil for 4-5 minutes or until the bread is lightly browned. Toasting the bread this way not only adds flavor and crunch but also makes it a sturdy support for the toppings.

While the bread cools, gather and prepare your toppings. I’m sharing two different recipes. Each one makes 24 crostini, give or take.

This bruschetta with tomato and basil recipe is a quick and easy appetizer for holiday or game day parties. A delicious mixture of Roma tomatoes, fresh basil, olive oil and balsamic vinegar served on toasted bread slices.

Make the tomato and basil topping one day ahead of time and stored in the fridge until ready to serve.

Ingredients Needed

• Tomatoes: Ripe Roma tomatoes are the best variety for making this recipe but any ripe tomato can be substituted. The core and seeds are removed to reduce the moisture content.

• Fresh Basil: Fresh basil is a must when making this recipe. Do not use dried basil.

• Olive Oil: An extra virgin olive oil is recommended, but any quality olive oil that you would enjoy eating on a salad will work.

• Balsamic Vinegar: A small amount of balsamic vinegar will be added to the chopped tomatoes as well as made into a reduction to drizzle over the top of the finished appetizer when served.

• Salt and Pepper: Start with ¼ teaspoon of salt, taste and add more if desired to make sure it's not overly salty.

• Garlic: A garlic clove is rubbed on the bread before toasting to add an additional layer of flavor to the dish.

Instructions

Cut the tomatoes in half, remove the insides (core and seeds) and dice the flesh into small pieces.

Mix the the chopped tomatoes with the olive oil, fresh basil, balsamic vinegar, salt and pepper.

Keep the tomato mixture chilled until ready to serve.

Serve on the toasted bread slices garnished with feta cheese crumbles (optional) and a drizzle of balsamic reduction.

For the second crostini, I paired together flavors inspired by a charcuterie: Brie, Balsamic vinegar, and Prosciutto Crostini.

My mouth waters just thinking about this Brie, balsamic vinegar, and Prosciutto Crostini. Inspired by a charcuterie, the wonderful flavors of this crostini will delight you and your guests, whether you’re hosting a large gathering or an intimate dinner.

I began by adding a slice of creamy brie followed by thinly sliced prosciutto.

Some peppery arugula tossed lightly with olive oil and salt and pepper finished off the top and then a drizzle of balsamic vinegar to enhance all of the flavors.

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CROSTINI APPETIZERS

FOR THE BRUSCHETTA

INGREDIENTS

TOMATO TOPPING

• 7 medium Roma tomatoes

• 2 tablespoons extra virgin olive oil

• ¼ teaspoon salt

• ⅛ teaspoon black pepper

• ¼ cup chopped fresh basil

• 2 teaspoons balsamic vinegar

  
  

BRUSCHETTA

• 1 baguette (or loaf of French bread)

• 2 tablespoons olive oil

• 1 clove garlic

  
  

GARNISH

• 1 cup balsamic vinegar (for balsamic reduction)

• ¼ cup feta cheese crumbles

INSTRUCTIONS

• Toast bread: Preheat oven to 450°F. Cut the baguette into ½" thick slices, on the diagonal, and arrange them in a single layer on a baking sheet. Brush both sides with olive oil. Cut a garlic clove in half and rub each slice of bread. Bake for 7-10 minutes or until the bread is golden brown.

• Prepare tomatoes: Cut the tomatoes in half and remove guts and seeds. Dice the flesh into small pieces. Place the pieces into a mixing bowl.

• Combine: Add the olive oil, 2 teaspoons balsamic vinegar, chopped basil, salt and pepper and toss to combine. Taste for salt.

• To serve: Scoop the fresh tomato mixture onto a slice of bread and sprinkle with feta cheese and a drizzle of balsamic vinegar reduction.

  
  

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FOR THE PROSCIUTTO

INGREDIENTS

• 1 baguette

• 1/4 cup extra virgin olive oil

• Salt and pepper

• 8 ounces Brie

• 4 ounces prosciutto - thinly sliced

• 1/2 cup fig jam

• 2 cups baby arugula

• 1 tablespoon extra virgin olive oil

• Salt and pepper

  
  

INSTRUCTIONS

• Begin by diagonally slicing the baguette. Then, place the slices in a single layer on a baking sheet. Brush them with olive oil and sprinkle with salt and pepper. Place the baking sheet on the top rack of your oven and broil the bread 4-5 minutes until it is golden brown. Set aside to cool.

• In a small bowl, gently toss together the arugula, olive oil, and a little salt and pepper.

• Top with a slice of brie and prosciutto. Finish it with off with a few pieces of arugula.