Ah, the crostini. It’s pretty much the best invention on earth. Not only does it typically include carbs and cheese (my two favourite food groups), but it also acts as a canvas for anything your heart desires. Savoury? You got it. Sweet? Why not! And luckily for us Ruth Eileen sharing how she tackled these bad boys in three vastly different, yet equally incredible ways.
From Ruth… Need a quick and easy idea for a dinner party appetizer? Crostinis are one of the best ways to serve your guests with a tasty treat. We selected three crostini recipes that are so delicious our mouths were watering while we were shooting these photos! Below are the recipes to make the crostinis. These are also a great afternoon snack if you want something a bit fancier for yourself or your family.
The base for all three of these recipes is a perfectly toasted baguette. To make it:
1. Buy a fresh baguette and slice into ½ inch slices.
2. Preheat your oven to broil on HIGH.
3. Place the crostini bread slices on a baking sheet and brush lightly with olive oil.
4. Toast the bread slices in the oven for 5–7 minutes, or until the outside edges are golden brown.
1/2 cup small-diced Vidalia onion
2 plum tomatoes, cut in small dices
3/4 cup cooked or canned black beans, drained and rinsed
1 1/2 tablespoons chopped cilantro
1 teaspoon white wine vinegar
1 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1 avocado, cut in small dice
1 tablespoon lime juice
1 garlic clove, minced
1/4 teaspoon chili powder
1/8 teaspoon ground cumin
Cilantro or parsley leaves, rinsed and dried
1. Combine the onion, tomatoes, black beans, cilantro, and vinegar. Season with salt and pepper.
2. Peel and core the avocado, and dice into 1/4–inch pieces. Combine the avocado with the lime juice and add the garlic, chili powder, and cumin. Season with salt and pepper.
3. Spread 1 heaping teaspoon of the avocado mixture on each crostini toast. Top with 1 tablespoon of the black bean mixture. Garnish with a cilantro or parsley leaf.
1. Slice cherry tomatoes into halves, and cut mozzarella into slices that will fit on the crostini toast.
2. Layer the mozzarella, a few basil leaves, and cherry tomato halves on the crostini toast.
3. Drizzle lightly with olive oil.
1 ripe peach
12 tablespoons fresh ricotta (preferably sheep’s milk)
Freshly ground black pepper
4 thin slices prosciutto
1. Halve, pit, and thinly slice the peach.
2. Spoon about 1 tablespoon ricotta onto each crostini toast and sprinkle with ground pepper.
3. Tear prosciutto into feathery pieces and drape a few slices over ricotta on each.
4. Drizzle each with honey and top with 2 peach slices.
Recipe & Photography: Ruth Eileen Photography