9 Mouth Watering Bruschetta and Crostini Recipes December 07 2015, 0 Comments
We’ve put together a few crostini and bruschetta recipes for your holiday appetizer menu. But before you crunch into them, it might help to know the difference between the two seemingly identical Italian starters.
“Bruschetta” comes from the Italian word “bruscare,” which literally means “to roast over coals.” Don’t worry. Our bruschetta recipes don’t require any coals. Typically, bruschetta is made by rubbing sliced bread with garlic cloves, drizzling the slices with olive oil, then heating them. It can be served with various toppings (see below).
“Crostini” means “little toasts” in Italian. Typically, crostini is made of thin bread brushed with olive oil and toasted. Crostini tends to be crunchier than bruschetta, but the toppings can be just as varied.
You can read more about the difference between crostini and bruschetta here. Now on to the recipes.
Basic Bruschetta Recipe:
Use this bruschetta recipe for each of the bruschetta toppings that follow (1-5)
- 12 baguette slices, ½ inch thick
- 2 garlic cloves
- 5 tbsp. Cucina Antica Imported Extra Virgin Olive Oil
Preheat the broiler. Rub each slice of bread with a peeled garlic clove on both sides. Place bread slices on a baking dish and brush with olive oil. Broil for about 2 minutes on each side (until golden brown). Remove and top immediately.
Basic Crostini Recipe:
Use this basic crostini recipe for each of the crostini toppings that follow (6-9)
- 1 baguette, sliced ¼ inch thick
- 2 cups Cucina Antica Imported Extra Virgin Olive Oil
- Salt and pepper
Preheat oven to 350. Place baguette slices on a large baking sheet and brush thoroughly with olive oil on both sides. Sprinkle with salt and pepper. Bake for 15 to 20 minutes until golden, flipping toasts to crisp undersides as necessary. Remove and allow to cool before topping.
1) “Traditional” Tomato Basil Bruschetta:
We put traditional in quotation marks because there isn’t really a traditional recipe for bruschetta. This one just happens to be one of the more common varieties.
- 3 large Roma tomatoes
- 20 fresh basil leaves
- 2 to 3 tbsp. extra virgin olive oil
- Coarse salt
- Freshly ground pepper
Half, seed, and dice tomatoes and place in a large bowl. Pile basil leaves on top of each other and roll together. Thinly slice basil rolls into short “confetti” strips. Toss with tomatoes. Add some coarse salt and ground pepper and drizzle with olive oil. Toss tomatoes and basil together to coat. Serve as a dip or use to top bruschetta.
2) Broccoli Rabe Bruschetta:
- 1 ½ lb. broccoli rabe
- 5 tbsp. extra virgin olive oil
- ½ cup ricotta cheese
- 1 tbsp. walnuts, coarsely chopped
- ¼ tsp. red pepper flakes
- Salt to taste
Heat about 3 tbsp. olive oil in a medium skillet. Add garlic and red pepper flakes and saute for about 30 seconds, until fragrant. Add broccoli rabe and cook on high, adding more broccoli rabe as the first batch wilts. Season with salt. Cook for 4 to 5 minutes, or until wilted. Remove from heat and add remaining olive oil. Combine ricotta and chopped walnuts. Spread cheese mixture over bruschetta pieces and top with sautéed broccoli rabe. Drizzle with extra olive oil.
3) Prosciutto and Parmesan Bruschetta
- 1 cup butter, softened
- 1 cup diced prosciutto
- 1 cup Parmesan cheese, grated
- ½ cup pine nuts, toasted (toast in broiler for 5 to 10 minutes, until golden brown)
- Ground black pepper
Cream the butter in a medium sized bowl. Blend in prosciutto, parmesan cheese, pine nuts and pepper. Spread toasted bruschetta with butter mixture.
4) Ricotta, Orange, and Dark Chocolate Bruschetta
For this one, don’t put garlic on your bruschetta when you toast it. It might make this dessert aperitif taste a little funny.
- 2 cups ricotta cheese
- 1-2 tbsp. white cane sugar (depending on how sweet you want it)
- 1 pinch of salt
- 2 oranges
- 1 oz. bittersweet chocolate, grated
In a medium sized bowl, combine ricotta, sugar, and salt. Grate 1-2 tsp. of orange zest into the ricotta mixture. Peel the oranges and slice crosswise into two rounds, then quarter those rounds (you’ll have lots of small orange chunks). Spread the bruschetta with the cheese mixture and top with orange pieces. Sprinkle with grated chocolate.
5) Cranberry and Brie Bruschetta
This one is so easy, you may just have to make two batches!
- 1-2 cups Cucina Antica Cranberry Sauce
- 1 large brie block, sliced into thickly
Lay brie on prepared bruschetta. Top with Cucina Antica Cranberry Sauce. Serve with extra for dipping.
6) Gorgonzola, Arugula, and Mushroom Crostini
- 1 cup soft gorgonzola
- ½ cup ricotta cheese
- 2 tbsp. extra virgin olive oil
- ¼ oz. dried porcini mushrooms
- 10 oz. cremini mushrooms, thinly sliced
- 3 cups baby arugula
- 1½ tsp. red wine vinegar
- 1 ½ tbsp. butter
- Fresh dill to garnish
Soak porcinis in ¼ cup hot water and let sit for 15 minutes. Drain and reserve liquid. Chop porcinis. In a medium saute pan, saute cremini mushrooms in 1 tbsp. olive oil, stirring occasionally until browned (about 5 minutes). Add porcinis and gradually stir in reserved water (strain out sediment). Add butter and stir until mushrooms are tender. In a separate bowl, combine ricotta and gorgonzola. In another bowl, toss arugula in red wine vinegar and remaining 1 tbsp. olive oil. Spread crostinis with cheese spread, top with arugula, and finish with mushroom sauce. Garnish with dill.
7) Smoked Salmon and Asparagus Crostini
- 1 lb. asparagus
- ½ lb. smoked salmon
- Cracked black pepper
- Coarse salt
Bring a quart of water to a rolling boil. Blanch trimmed asparagus for about 3 minutes. Remove and place immediately in an iced bath. Once cooled, remove and slice into 1-inch pieces. Slice salmon into ½ inch chunks. Top crostini with asparagus and salmon and top with freshly cracked pepper and coarse salt.
8) Cannellini Beans with Rosemary Crostini
- 1 can cannellini beans (14 oz.), drained
- ½ cup frozen corn, defrosted (or red peppers, roasted)
- 3 tbsp. extra virgin olive oil
- 2 tbsp. parsley, finely chopped
- 1 tbsp. lemon juice
- 2 tsp. fresh rosemary
- 1 garlic clove
- ½ small onion, thinly sliced
- Salt and pepper to taste
- Parmesan cheese, grated
Mix onion and lemon juice in a medium sized bowl. Mix in corn kernels. Allow to sit. Heat extra virgin olive oil in a medium saucepan. Grate garlic over olive oil. Add rosemary and stir for 1 minute. Add beans and cook until just warm, then add parsley. Add salt and pepper to taste. Top crostini with bean mixture and then top with onion and corn mixture. Finish with Parmesan cheese.
9) Hazelnut and Honey Crostini
- 8 oz. package cream cheese
- 1 cup hazelnuts, toasted, husked, and chopped
Preheat oven to 350. To toast hazelnuts, place on a large baking sheet and bake for 10 to 15 minutes (skins should be lightly colored and cracking). Wrap warm hazelnuts in a towel to allow to steam. Rub nuts in towel and remove loose skins. Spread cream cheese over crostini, top with hazelnuts, and drizzle with honey.