- Level: Easy
- Total: 45 min (includes cooling time)
- Active: 25 min
- Yield: 30 crostini
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 71
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 3 g
- Cholesterol
- 5 mg
- Sodium
- 207 mg
These toppings work well on any kind of bread or cracker as a party appetizer and are very quick to make. Both toppings have a mix of sweet and salty elements and are bound to delight your guests.
- Level: Easy
- Total: 45 min (includes cooling time)
- Active: 25 min
- Yield: 30 crostini
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 71
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 3 g
- Cholesterol
- 5 mg
- Sodium
- 207 mg
Ingredients
Roasted Pepper and Parmesan Crostini:
Gorgonzola and Prosciutto Crostini:
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Directions
- Preheat the oven to 350 degrees F.
- Place the slices of bread on a sheet tray in a single layer. Drizzle the tops with the olive oil, then flip and drizzle with olive oil again. Sprinkle with the salt and pepper. Bake until lightly crisp and golden brown, 8 to 10 minutes. Remove from the oven and let cool completely, about 15 minutes.
- For the roasted pepper and parm crostini: Add the roasted peppers, garlic and green onion to a bowl. Add the olive oil and balsamic glaze. Season with the salt and pepper and stir to combine. Top half of the toasts with a heaping tablespoon of the pepper mix. Drizzle with more balsamic glaze and grate a generous amount of Parmesan on each to serve.
- For the Gorgonzola and prosciutto crostini: Spread half of the toasts with a teaspoon of the fig preserves. Top each with a few pieces of the prosciutto and a small piece of blue cheese. Garnish each with a little basil. Serve.
