Bruschetta and antipasti crostini

Bruschetta and antipasti crostini

Based on 27 ratings

Difficulty

Easy 👌
30
min.
Preparation
10
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
baguette
7 tbsp olive oil
1 clove garlic
shallots
12 g basil leaves
tomatoes
1 tbsp balsamic vinegar
2 tsp sugar
100 g goat cheese
20 g honey
20 g pine nuts
100 g Parma ham
30 g arugula
15 g Parmesan
salt
pepper
Metric
Imperial

Utensils

  • pastry brush
  • baking tray
  • oven
  • baking paper
  • cutting board
  • knife
  • small bowl
  • small frying pan
  • peeler

Nutrition per serving

Cal
449
Protein
12g
Fat
24g
Carb
45g

Step 1/6

Preheat the oven to 180°C/ 355°F. Cut baguette into slices and place on a baking tray with baking paper. Brush the slices with olive oil and bake in the preheated oven for approx. 10 – 12  min.
  • 1 baguette
  • 5 tbsp olive oil
  • pastry brush
  • baking tray
  • oven
  • baking paper
  • cutting board
  • knife

Preheat the oven to 180°C/ 355°F. Cut baguette into slices and place on a baking tray with baking paper. Brush the slices with olive oil and bake in the preheated oven for approx. 10 – 12 min.

Step 2/6

For the bruschetta style crostini, finely dice garlic and shallots and cut basil leaves into thin strips. Next, quarter tomatoes, remove the cores and dice them.
  • 1 clove garlic
  • 2 shallots
  • 12 basil leaves
  • 2 tomatoes
  • cutting board
  • knife

For the bruschetta style crostini, finely dice garlic and shallots and cut basil leaves into thin strips. Next, quarter tomatoes, remove the cores and dice them.

Step 3/6

Mix the garlic, shallots, basil and tomatoes, seasoning with olive oil, balsamic vinegar, sugar, and salt and pepper. Spread on a third of the baked baguette slices.
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 2 tsp sugar
  • salt
  • pepper
  • small bowl

Mix the garlic, shallots, basil and tomatoes, seasoning with olive oil, balsamic vinegar, sugar, and salt and pepper. Spread on a third of the baked baguette slices.

Step 4/6

For the goat cheese crostini, first roast pine nuts in a frying pan until golden.
  • 20 pine nuts
  • small frying pan

For the goat cheese crostini, first roast pine nuts in a frying pan until golden.

Step 5/6

Mix the goat cheese with honey and roasted pine nuts, season with salt and pepper. Spread the mixture on an additional third of the baguette slices.
  • 100 goat cheese
  • 20 honey
  • small bowl

Mix the goat cheese with honey and roasted pine nuts, season with salt and pepper. Spread the mixture on an additional third of the baguette slices.

Step 6/6

For the Parma ham crostini, first lay the arugula, then the Parma ham on the remaining baguette slices. Sprinkle thin Parmesan shavings over the slices. Serve a variation of all crostini.
  • 100 Parma ham
  • 30 arugula
  • 15 Parmesan
  • peeler

For the Parma ham crostini, first lay the arugula, then the Parma ham on the remaining baguette slices. Sprinkle thin Parmesan shavings over the slices. Serve a variation of all crostini.