/images.kitchenstories.io/recipeImages/01_08_DreierleiCrostini_titlePicture.jpg)
Bruschetta and antipasti crostini
Ingredients
Utensils
pastry brush, baking tray, oven, baking paper, cutting board, knife, small bowl, small frying pan, peeler
Nutrition per serving
Step 1/6
- 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
- 1 clove garlic
- 2 shallots
- 12 g 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
- 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
- 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
- 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
- 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.
Enjoy your meal!