Crostini Dinner

Endless Choices


You might think of Crostini as an appetizer but it hasn’t always been. And just as with pasta, crostini toppings are endless. In fact, these sauces and toppings are pretty much interchangeable. If you enjoyed my post Linguini with Puttanesca but have run out of linguini try Puttanesca as a Crostino topping.

Toast thin slices of a French baguette, yep in the toaster, or impress your guy or gal by toasting these little bites of bread in a skillet coated with a bit of garlic infused olive oil. Top. Pair with your favorite wine and you have dinner. Chianti for me. And BTW if you are allergic to garlic (often protested by friends or family who can’t do garlic but aren’t allergic) this post is all about this favorite Allium, garlic.



Each topping makes enough for 10-12 slices

After making all the toppings. Slice the French baguette every 1/4 inch starting with a diagonal cut and continuing along the loaf. Toast slices in a toaster or in an olive oil coated skillet heated over medium/high heat. Drizzle the toaster toasted slices with a bit of garlic infused olive oil. Top and Serve.

Topping 1:

2-3 Teaspoons olive oil
1 Clove garlic-minced
1 Large red bell pepper-diced
1/4 Cup sliced black olives
1/4 Cup crumbled feta cheese or goat cheese
1/4 Cup chopped basil

Heat olive oil over medium/low heat and sauté the garlic for one minute. Remove and save in a medium sized bowl.

Add the bell pepper to the same skillet over medium heat and sauté until just slightly fork tender. Remove to the bowl.

Add the black olives to the bowl and mix.

Place a generous amount of the topping on the toasted bread that has been treated with a bit of olive oil.

Sprinkle each with cheese and basil.

Topping 2:

1/2 Tablespoon of olive oil and butter
1 Clove garlic-minced
6 Ounces crimini mushrooms-washed and sliced
1/4 Cup toasted pine nuts
1/4 Cup grated Romano cheese
Freshly ground pepper to taste

Heat the oil and butter over medium heat and add the mushrooms to sauté. Add the garlic in the last minutes, avoid browning the garlic. Cool slightly.

Toast the pine nuts in a skillet over medium heat until lightly browned, no oil necessary. Cool slightly.

In a medium bowl mix all the ingredients together and pile high on toasted bread that has been treated with a bit of olive oil.

Topping 3:

4 Ounces cream cheese-room temperature
1/3 cup chopped walnuts
1/2 Teaspoon olive oil
! Clove garlic-minced
Salt and freshly ground pepper to taste

Mix ingredients thoroughly.

Pile high on toasted bread that has been treated with a bit of olive oil.

Topping 4:

1/2 Cup sun-dried tomatoes (not in oil)
1 Teaspoon olive oil
1 Clove garlic-minced
1/2 Teaspoon Italian seasonings
1/2 Cup grated Parmesan
1/3 Cup chopped basil
Pinch red pepper flakes (optional)

Pour boiling water over the tomatoes and let set for 5 minutes. Then drain. Chop well.

In a medium bowl add all ingredients but 1/4 cup of the grated Parmesan. Mix.

Spread thinly on toasted bread that has been treated with a bit of olive oil.

Sprinkle with the remainder of Parmesan.



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