A Short Toast

Turn pre-sliced mini cocktail bread into crostini for a crowd.

By: Food Network Magazine

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Roasted Pepper-Goat Cheese

Mix 1/4 cup chopped roasted red peppers, 2 tablespoons chopped kalamata olives and 1 tablespoon each pine nuts, chopped parsley and olive oil; season with salt and pepper. Rub 12 hot toasted slices cocktail bread with a halved garlic clove. Top with the red pepper mixture and 2 ounces crumbled goat cheese. Drizzle with olive oil and season with pepper.

Brie and Fig

Top 12 slices toasted sourdough cocktail bread with sliced fresh figs and sliced brie cheese. Drizzle with honey and sprinkle with coarsely ground mixed peppercorns.

Crispy Brussels Sprouts

Working in batches, fry the leaves from 8 ounces Brussels sprouts in 2 inches 360 degrees F vegetable oil until crisp, 30 seconds. Transfer to a rack; season with salt. Mix one 5-ounce package garlic-herb cheese spread with 1 teaspoon lemon zest; spread on 12 slices toasted sourdough cocktail bread. Top with the Brussels sprouts and pomegranate seeds.

Caviar Butter

Gently mash 1/2 stick softened butter with 1 ounce black caviar and 1 teaspoon vodka. Spread on 12 slices toasted pumpernickel cocktail bread. Finely chop 2 hard-boiled eggs and sprinkle on the bread; top with chopped chives.

Miso Sweet Potato

Whisk 2 tablespoons white miso paste, 4 teaspoons honey and 3/4 teaspoon sesame oil. Microwave 2 sweet potatoes (pierced with a fork) 8 minutes; let cool. Scoop out the flesh; mash with 2 tablespoons butter and 1 tablespoon of the miso honey. Spread on 16 slices toasted cocktail bread. Top with the remaining miso honey; broil until charred, 1 minute. Top with scallions, toasted sesame seeds and Sriracha.

Broccoli Rabe and Ricotta Salata

Heat 3 tablespoons olive oil and 2 crushed garlic cloves in a large skillet over medium-high heat. Stir in 8 ounces chopped blanched broccoli rabe and cook until softened; season with salt. Stir in 1 tablespoon chopped pickled cherry peppers. Divide among 12 slices toasted sourdough cocktail bread. Top with grated ricotta salata and lemon zest.

Deviled Crab

Mix 1/2 pound lump crabmeat, 2 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 2 teaspoons lemon juice and a pinch each of mustard powder, cayenne and salt. Spread on 12 slices toasted sourdough cocktail bread. Top with shredded white cheddar and broil until bubbling. Sprinkle with paprika and chopped parsley.

Thai Steak

Season one 10-ounce sirloin steak with salt and pepper. Cook in an oiled skillet over medium-high heat, 3 minutes per side. Let rest, then thinly slice. Whisk 3 tablespoons mayonnaise, 2 tablespoons red curry paste and 1 teaspoon each lime zest, lime juice and fish sauce; spread on 12 slices toasted cocktail bread. Top with the steak, the remaining curry mayonnaise, cilantro and sliced red chiles.

Smoked Salmon BLT

Toss 2 cups cherry tomatoes with 1 tablespoon olive oil on a baking sheet; season with salt and pepper. Broil until charred, about 10 minutes. Mash 1/2 avocado with 2 teaspoons lemon juice; season with salt. Spread the avocado on 12 slices toasted cocktail bread. Top with lettuce, smoked salmon, the tomatoes and crumbled bacon.

Spiced Beets

Toss 2 diced cooked beets with 2 teaspoons each white wine vinegar and honey, 1 teaspoon za’atar spice mix, 1 tablespoon olive oil and a pinch of salt. Spread plain Greek yogurt or labneh (thicker strained yogurt) on 12 slices toasted pumpernickel cocktail bread. Top with the beet salad, chopped cilantro and a pinch of za’atar.

Pate with Mustard Butter

Mash 1/2 stick softened butter with 1 tablespoon whole-grain mustard and 1 teaspoon dijon mustard. Spread on 12 slices toasted sourdough cocktail bread. Top with sliced pate. Combine 2 tablespoons chopped parsley, 1 tablespoon each chopped cornichons, minced shallot and capers and 1 teaspoon each lemon juice and olive oil; season with salt and pepper. Spoon over the pate.

Cheddar and Cranberry Chutney

Simmer 3/4 cup apple cider, 1 chopped peeled pear, 1/4 cup chopped dried cranberries, 2 tablespoons chopped crystallized ginger, 2 thyme sprigs and 2 tablespoons cider vinegar, 15 minutes. Season with salt and pepper; let cool. Stir in 1/4 cup chopped walnuts and 2 tablespoons chopped parsley. Top 16 slices toasted cocktail bread with sliced cheddar. Bake at 350 degrees F until melted. Top with the chutney.

Creme Fraiche and Shrimp

Halve 4 ounces cooked shrimp lengthwise. Mix 2 tablespoons creme fraiche, the juice of 1/2 lemon and a pinch of salt. Spread 12 slices toasted rye cocktail bread with softened salted butter, then with the creme fraiche. Top with sliced Persian cucumbers, flaky sea salt and 1 shrimp half. Sprinkle with chopped chives and dill.

Artichoke, Arugula and Prosciutto

Cook one 9-ounce box frozen artichoke hearts in a saucepan with 1/2 cup salted water and 2 tablespoons each white wine and olive oil, 10 minutes. Let cool slightly, then transfer to a food processor. Puree with 4 ounces cream cheese and 1 tablespoon lemon juice. Spread on 18 to 24 slices toasted cocktail bread. Top with baby arugula and prosciutto. Drizzle with olive oil and season with pepper.

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