Crostini Three Ways

Being Italian, crostini and bruschetta were staples at holidays and dinners. My mom makes a mean tomato bruschetta, which is a family favourite. These are crostini, but Curtis bought the wrong bread and I said to hell with it. But really you can use these toppings on either, the difference is just the size of the bread and slice thickness. Crostini are thought of as more finger food, smaller bites. It actually translates to “little toasts” in Italian.
These are generally the first to go at parties or appetizers at dinner. Sometimes Curtis and I just make a few and eat them as a meal. You an literally make any toppings and put it on a piece of toast brushed with olive oil and garlic.
I used a handful of ingredients and made three toppings with them. That way you don’t have to worry about buying a ton of groceries and being flustered. These simple, yet delicious combinations will be a hit, I guarantee that!

Crostini Base

A good baguette or french bread

Toppings

1 baguette, sliced 1/4 inch thick slices

Artichoke Hearts

Mozzarella (Preferably Burrata)

Prosciutto

Basil

Ricotta

Arugula

Cherry Tomatoes

Pantry Items

Olive oil

Garlic

Kosher Salt

Pepper

Chili Flakes

Honey

Balsamic or Red Wine Vinegar

Directions

Preheat oven to 350 F.

Lay the baguette slices across a baking sheet. Drizzle with olive oil and season with a little S&P. Bake for about 20 minutes, flipping once halfway through, until golden brown. Set aside to cool. Then apply toppings and Enjoy!

Topping 1: Tomatoes, Arugula, Proscuitto, Ricotta and Balsamic Vinegar

Topping 2: Ricotta, Artichokes, Honey

Topping 3: Tomatoes, Basil, Mozzarella