Crostini 4 Ways

A versatile Italian antipasti, crostini lend themselves to endless variations — and they’re an excellent way to showcase fresh seasonal ingredients you have on hand.

 

They’re as easy to make as they are to serve: Position a rack in the upper third of an oven and preheat the broiler. Cut a thin French baguette on the diagonal into slices 1/4 inch thick. Arrange the slices on a baking sheet and drizzle with 2 Tbs. olive oil. Broil, turning once, until golden brown, about 2 minutes per side.

 

The following recipes all start with basic crostini, but the variety of toppings gives them unique character. Try one next time you invite friends over for dinner.

 

Avocado, Basil & Tomato Crostini

 

Crostini (see directions above)

2 Tbs. extra-virgin olive oil

2 avocados

Juice from 1/2 lemon

1 pint heirloom baby tomatoes, halved

4 fresh basil sprigs

Sea salt and freshly ground pepper, to taste

 

Prepare the crostini as directed.

 

In a bowl, combine the avocados and lemon juice and gently mash with a fork until spreadable but still slightly chunky. Divide the avocado mixture evenly among the crostini. Top each with a few tomato halves and a few basil leaves. Drizzle with the olive oil and sprinkle with salt and pepper. Serve immediately. Serves 8.

 

Nectarine & Prosciutto Crostini

 

Crostini (see directions above)

4 nectarines, halved and pitted

1/2 lb. thinly sliced prosciutto

2 Tbs. extra-virgin olive oil

Sea salt and freshly ground pepper, to taste

 

Prepare the crostini as directed.

 

Using a mandoline, thinly slice the nectarine halves. Place alternating folded slices of nectarine and prosciutto on each crostini. Drizzle with the olive oil and sprinkle with salt and pepper. Serve immediately. Serves 8.

 

Fava, Goat Cheese & Mint Crostini

 

Crostini (see directions above)

1/2 lb. fava beans, outer pods removed

5 oz. fresh goat cheese

2 Tbs. chopped fresh mint, plus small leaves for garnish

1 Tbs. snipped fresh chives

2 Tbs. extra-virgin olive oil

Sea salt and freshly ground pepper, to taste

 

Prepare the crostini as directed.

 

Bring a pot of salted water to a boil over high heat. Meanwhile, prepare a large bowl of ice water. Blanch the shucked fava beans in the boiling water for 1 minute. Drain and transfer to the ice water. When the beans are cool, use your fingers to peel off their skin. Set aside.

 

In a small bowl, crumble the goat cheese. Stir in the chopped mint and chives. Spread the goat cheese gently over the crostini and arrange a few beans on top of each. Drizzle with the olive oil, sprinkle with salt and pepper and garnish with a few mint leaves. Serve immediately. Serves 8.

 

Fig, Gorgonzola & Arugula Crostini

 

Crostini (see directions above)

1/2 lb. Gorgonzola cheese

8 figs, thinly sliced

1/2 cup baby arugula leaves

2 Tbs. extra-virgin olive oil

Sea salt and freshly ground pepper, to taste

 

Prepare the crostini as directed.

 

Spread the Gorgonzola on the crostini. Top each with a few slices of fig and some arugula leaves. Drizzle with the olive oil and sprinkle with salt and pepper. Serve immediately. Serves 8.