To make crostini: Preheat oven to 375°F. Arrange baguette slices on rimmed baking sheet, brush each slice with a little olive oil. Toast in oven until golden, turning once, about 9 minutes. Cool.
This classic flavor combination will start a party in your mouth! The rich buttery flavor of the Gorgonzola with the sweet crunch of the pears and the smooth velvety honey makes this crostino a crowd favorite.
Servings: about 12 crostini
1 baguette, sliced 1/2 inch at an angle
1 Bartlett pear, halved, cored and thinly sliced
1 piece of Gorgonzola cheese (about 150gr) , sliced into 12 pieces
3 Tbsp honey
Layer each crostino with a slice of Gorgonzola cheese then add two slices of pear and drizzle the tops with honey before serving.
Sweet, nutty and smokey. This crostini has a few preparation steps like toasting the pine-nuts and making the crispy speck, but the extra effort will be appreciated by your taste buds.
Servings: about 12 crostini
1 baguette, sliced 1/2 inch at an angle
1 package frozen peas, thawed (454 gr)
1 garlic clove, minced
1/2 cup pine-nuts, toasted
1/2 cup Parmigiano, grated
1 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/3 cup extra virgin olive oil
4 slices speck
Heat a large skillet to medium heat, add pine nuts. Stir the nuts continuously. As the nuts start turning brown, remove them from heat and transfer immediately into a dish. Let cool.
Preheat oven at 350 degree F. Place slices of speck on an aluminum foil-lined baking sheet. Bake for about 10 minutes, remove from oven. Let cool and then brake into pieces.
In the food processor pulse together the peas, garlic, toasted pine nuts, Parmigiano, salt and pepper. While you are pulsing slowly pour the olive oil until well combined, about 1 minute.
Top each crostino with 1 Tbsp of pea pesto and garnish with pieces of speck.
The garlic sauteed mushrooms and the tangy goat cheese flavor work together perfectly on the crispy baguette.
Servings: about 12 crostini
1 baguette, sliced at an angle in 1/2 inch
2 Tbsp extra virgin olive oil + more for drizzling
2 cloves garlic, minced
8 cups thinly sliced mixed mushrooms 1-1/2 lb (750 g) (I used king and brown button mushrooms, but feel free to use whatever is available: oyster, shiitake, chanterelles)
1 tsp fresh thyme
Kosher salt
Freshly ground black pepper
1 cup crumbled soft goat cheese
In large skillet heat oil over medium- high heat. Add sliced mushrooms; sauté until the mushrooms are golden and the liquid has evaporated, about 7 minutes. Add minced garlic; sauté 1 minute. Add fresh thyme, salt and pepper. Remove from heat.
Top each crostino with 1 Tbsp mushroom mixture and crumble some goat cheese over the mushrooms, drizzle with olive oil just before serving. Serve warm or at room temperature
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