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Three Cheese Crostini Appetizer Recipe

Three Cheese Crostini Appetizer

Recipe courtesy Barbara Estabrook

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Average Rating:

Total Reviews: 10

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  • on March 12, 2013

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    These are a sure thing. I sliced the onions very thin. Had to cook the tomatoes a min or two longer, in my oven (to get enough char for my taste. This was a really easy recipe!! Watch your bread! It literally needs no more than 60 seconds under the broiler! A little prep but not bad. I will make again. His was a nice, heavy appetizer.

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  • on May 15, 2012

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    YUMMY! Me and my boyfriend devoured these! Delicious.

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  • on April 03, 2012

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    these are fabulous and oh so easy to make. i did substitute goat cheese for the blue cheese as i'm not a fan of blue. they still turned out wonderful!

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  • on January 17, 2012

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    Amazing. They were the first thing gone at the party that I made them for. They were competing with spinich artichoke dip that I also made and deviled eggs as well. I don't think they lasted longer than 20 minutes.

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  • on June 29, 2011

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    Excellent. I doubled the recipe and should have made another batch. Everyone at the picnic loved this recipe and it was so easy to prepare.

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  • on March 27, 2011

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    This appetizer is really good!! Made it for a dinner party and it was a BIG hit! Easy to make. Will be making it many more times.

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  • on March 06, 2011

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    This appetizer is SO good, I just made it for the second time and it looks so fancy but its super easy to make ; Definately try it!!!!!!!!

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  • on May 27, 2010

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    I made this for a party and it was really different. Everyone love the mixture of flavors. I would omit the salt to the ricotta because you have the salt from the blue cheese. Excellent presentation dish.

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  • on April 13, 2010

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    I made this recipe for an easter dinner, and it was such a hit, vanished quickly!! left out the blue cheese as its not my fav. next time i would assemble just before serving... i put them together and then served them about 30 mins later, and the bread started getting a little soggy. a keeper for sure!

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  • on March 24, 2010

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    I made this appetizer last night. I used sharp cheddar cut in very small cubes instead of crumbled blue cheese and I used slices of a ciabatta instead of a baguette. The flavors of the roasted tomato mixture with the ricottta mixture and the cheese on top taste delicious. We all loved it!

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