Crostini is one of the fastest, easiest, yummiest appetizers around. Basically it’s toast with toppings. The toppings can be sweet or savory or in between. Think about flavors you like and put them on crunchy, toasted bread and you’ve got crostini!
Here are 3 ideas, ranging from sweet to savory. Make all three or bunches of your favorite, serve with wine and you’ve got an appetizer for date night or a party! Yum!
I used a sesame semolina bread–any light crusty bread will be yummy!
For Strawberry Citrus:
- sliced strawberries
- cream cheese or mascarpone
- goat cheese
- lemon zest
- a bit of sugar
Slice bread and toast it–in the oven or in a toaster.
Mix a half-and-half spread of cream cheese and goat cheese.
Spread slices with cheese mixture, top with sliced strawberries, lemon zest and a sprinkle of sugar.
For Pear Arugula:
- thin pear wedges (I leave the peels on)
- baby arugula leaves
- goat cheese
- balsamic vinegar
Slice and toast bread–in the oven or toaster.
Spread bread slices with goat cheese, top with 4 or 5 baby arugula leaves, then 3 thin pear wedges. Sprinkle with balamic vinegar.
For Tomato Pesto:
- roasted grape tomatoes
- pine nuts
Roast tomatoes on a baking sheet with sides: place on sheet, sprinkle with olive oil, salt and pepper. Roast 10 minutes at 350F.
Slice and toast bread–in oven or toaster.
Spread bread slices with pesto, top with roasted tomatoes and pine nuts.
Three crostinis in no time at all!
Next time you have a few people over or just want to make a pretty and yummy start to a meal, make crostini! I’d pair a citrusy-floral white wine with the strawberry citrus–Whitewater Hill’s Muscat Canelli would be fabulous. For the pear arugula, a crisp, fruity white like Reeder Mesa’s Riesling would be lovely. And for the Tomato Pesto, I’d serve an earthy pinot noir from Alfred Eames Cellars.
Crostini+wine=yummy! It’s all about knowing the method–usually a spread with a starring flavor or two and a topping to bring it all together. What flavor combos will you create?