Bruschetta and antipasti crostini
Ingredients
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pastry brush, baking tray, oven, baking paper, cutting board, knife, small bowl, small frying pan, peeler
Nutrition per serving
Step 1/ 6
- ½ baguette
- 2½ 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
- ½ clove garlic
- 1 shallots
- 6 g basil leaves
- 1 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
- 1 tbsp olive oil
- ½ tbsp balsamic vinegar
- 1 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
- 10 g pine nuts
- small frying pan
For the goat cheese crostini, first roast pine nuts in a frying pan until golden.
Step 5/ 6
- 50 g goat cheese
- 10 g 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
- 50 g Parma ham
- 15 g arugula
- 7½ g 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.
Enjoy your meal!
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