Bruschetta and antipasti crostini

Based on 30 ratings
Verena

Verena

Founder

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
12 g
Fat
24 g
Carb
45 g
  • 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.
    • 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
    • shallots
    • 12 g basil leaves
    • 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 g 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 g goat cheese
    • 20 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

    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 g Parma ham
    • 30 g arugula
    • 15 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.