Mini Crostini Appetizers Recipe 445

EASY CROSTINI PARTY APPETIZER RECIPES

Steps:

• Preheat the oven to 375º. Slice the baguette diagonally into 1/2" slices. Lightly brush both sides of the baguette slices with olive oil, using a pastry brush. Season both sides with salt and pepper. Bake 10 minutes, flip the slices and bake another 8 minutes until golden. Serve warm, or store in an airtight container for 3-4 days.
• For the Mushroom Bacon Crostini
• Saute the mushrooms in a small amount of olive oil until they are tender.
• Spread the cheese on baguette slices, top with the cooked mushrooms, crumbled bacon, and add a small sprig of fresh thyme.
• For the Cheddar Prosciutto Crostini
• Spread 1 tbsp of the cheese on each baguette slice. Arrange the halved grape tomatoes and slices of prosciutto and garnish with the fresh basil.
• For the Avocado Shrimp Crostini
• Spread 1 tbsp of the cheese on each baguette slice. Mash the avocado and mix in a bit of lemon juice to keep it from going brown. Add it to the top of the cheese, and layer with a single shrimp. Add some cracked black pepper and a sprig of fresh cilantro.
• For the Rosemary Pear Crostini
• Spread 1 tbsp of the cheese on each baguette slice. Layer the cheese with two thin slices of pear. Add a half tbsp of raspberry preserves and a single pecan half. Add some sea salt and a few leaves of fresh rosemary to garnish.
• Enjoy!

SIMPLE CROSTINI

Steps:

• Preheat oven to 350 degrees. Arrange baguette slices on two large rimmed baking sheets; brush both sides with oil, and season with salt and pepper.
• Bake, rotating sheets halfway through, until golden, 15 to 20 minutes (if undersides are not browning, turn crostini over once during baking). Let cool on baking sheets. Top crostini with desired toppings, and serve.

MINI CROSTINI APPETIZERS RECIPE - (4.4/5)

Steps:

• Preheat oven to 375°F. Unroll dough onto cutting board. Cut in half crosswise and lengthwise on perforated lines to make 4 rectangles. Press diagonal perforations to seal. Starting with long side of 1 rectangle, roll dough tightly into 6 1/4-inch roll; press seam to seal. Repeat with remaining dough rectangles. Spray thin serrated knife with cooking spray. Cut each roll into 16 slices. On ungreased large cookie sheet, place 32 slices about 1/2 inch apart. Place remaining 32 slices on second ungreased large cookie sheet. Bake 1 cookie sheet at a time 8 to 9 minutes or until slices are light golden brown. Top baked slices using all 8 toppings and making 8 appetizers of each, or choose your favorite topping options and make as many of each as you'd like. All toppings are quick to assemble, taking only about 4 to 8 minutes to make 8 appetizers.

EASY PIZZA CROSTINI APPETIZER

Steps:

• Heat oven to 375 F. Line baking sheets with parchment paper or foil. Arrange the baguette slices on the prepared baking sheet. Brush each slice of bread with olive oil and rub them with garlic halves. Alternatively, brush them with a garlic-flavored olive oil.
• Serve the crostini with fresh grated Parmesan cheese or warm pizza sauce on the side.

CROSTINI 8 WAYS

Steps:

• Preheat the oven to 400°F.
• Place the sliced baguette pieces in an even layer on a baking sheet.
• Brush the baguette slices with olive oil.
• Place in the oven for 5-7 minutes, or until lightly brown and crispy.
• Spread the hummus on the crostini.
• Top with sun dried tomatoes, feta cheese crumbles, a drizzle of olive oil and a pinch of dried oregano.
• Place a slice of mozzarella cheese on the crostini.
• Top with a piece of sliced prosciutto, sliced cherry tomatoes, chopped fresh basil and a drizzle of balsamic glaze.
• Place a slice of brie cheese on the crostini.
• Top with a piece of sliced prosciutto, chopped pistachios and a drizzle of honey.
• Spread goat cheese on a crostini.
• Top with chopped dates, chopped pistachios & a drizzle of maple syrup.
• Spread goat cheese on a crostini.
• Top with a slice of salame, sliced figs and 2-3 drops of truffle oil.
• Spread goat cheese on a crostini.
• Top with a fresh sliced jalapeno, blackberry and drizzle of honey.
• Place a piece of brie on a crostini.
• Top with hot pepper jam.
• Place a slice of mozzarella cheese on a crostini.
• Top with basil pesto and crushed red pepper flakes.

MINI MEATBALL CROSTINI

Steps:

• Preheat the broiler with a rack in the middle position. Heat 2 tablespoons olive oil in a small saute pan over medium heat. Add the shallot, a small pinch of salt and a splash of water and cook until softened, about 5 minutes. Turn off the heat and let cool slightly.
• Pour the buttermilk over the stale bread in a large bowl and let sit at room temperature until the bread soaks up most of the buttermilk, about 5 minutes. Lightly squeeze the excess buttermilk from the bread; discard the buttermilk but keep the bread in the bowl. Add the egg, parmesan, parsley, cooled cooked shallots and 1 teaspoon salt to the bowl with the bread. Use your hands to stir the bread mixture together until it is well combined with no large pieces of bread. Add the ground beef and sausage and gently mix all the ingredients with your hands until just combined. (Do not overwork the mixture or the meatballs will be tough.) Using a 1-ounce ice cream scoop or 2 leveled tablespoons as a measurement, scoop and form 24 meatballs and transfer to a baking sheet.
• Broil the meatballs until they are browned all over, 4 to 8 minutes, depending on your broiler. Lower the heat of the oven to 375 degrees F.
• Meanwhile, pour the tomato sauce into a medium saucepan and bring to a low simmer over medium heat. Gently nestle the browned meatballs in the sauce, cover and cook until just cooked through, about 5 minutes. Turn off the heat but keep the meatballs covered to stay warm while you make the crostini.
• Arrange the baguette slices on a baking sheet. Lightly brush the remaining 2 tablespoons olive oil on both sides of the bread slices. Bake until light golden brown around the edges and crispy throughout, 12 to 15 minutes, turning the bread slices halfway through the baking time.
• To serve, smear each crostini with a bit of the warm tomato sauce, then top with a meatball and basil.