Breadwinner

……………………………………………………. Baking our mark

Summer Crostini – Four Variations July 13, 2011


The way to trick people into eating whatever weird flavor combination you feel like is to serve everything in small pieces, hence why I love tasting dishes. It’s also the reason that I currently love crostini.

At a recent brunch, I got to make 4 different kinds – both sweeter and more savory, which made for a nice brunch combo.

People ate all of them.

I’d recommend these at all hours. (Also, the basic ingredients needed are portable enough you can assemble and eat them at work.) Put some together immediately.

These ingredient recipes are written as they are assembled, from bottom to top.

Peach and Proscuitto Crostini

Sliced baguette
Ricotta
Ripe peach slices
Strips of prosciutto (stays on best when wrapped around the peach slice)
Freshly ground black pepper
Drizzle of honey

Thyme Apple Crostini

Sliced whole wheat or rye baguette/small pieces of bread
Gruyere (preferably melted on top of the bread in the broiler)
Fresh thyme leaves
Apple slices


Goat Cheese and Tomato Crostini

Sliced baguette
Goat cheese (do not buy the pre-crumbled kind – you need to be able to spread this)
Fresh basil leaves
Sliced sundried tomatoes
Freshly ground black pepper


Pear Walnut Crostini

Sliced whole wheat baguette
Ricotta
Pear slices
Large walnut pieces
Freshly ground black pepper
Drizzle of honey

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One Response to “Summer Crostini – Four Variations”

  1. […] 4 Types of Summer Crostini […]


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