Seasonal Crostini

crostini

Crostini are my go to for entertaining so they will definitely be a staple part of holiday gatherings with family and friends.  They look beautiful and are so easy to make that they won't keep you prepping in the kitchen away from mingling for too long.  I like to brush each slice of bread with olive oil and quick grill them in a cast iron pan or toast them on a baking sheet in the oven for maximum flavor.  Any bread you love will work, including gluten free bread if you're trying to minimize your holiday indulgences.  Below are a few of my current fall favorites, best enjoyed with people you love!

Avocado Crostini

-1 avocado

-Pinch of Maldon smoked sea salt

-Pinch of cumin

-Pinch of red pepper flakes

-1 teaspoon extra virgin olive oil

-1/2 Meyer lemon

-Multigrain baguette (gluten free bread works too)

Mash the avocado with the juice of 1/2 of a Meyer lemon and a pinch of cumin.  Slice the baguette and either toast or grill a few slices.  Evenly spread the avocado mash over the toasted or grilled bread, drizzle with olive oil, and finish with a pinch of Maldon smoked sea salt flakes.

"Chevre" and Persimmon Toast

-8 oz. Kite Hill soft fresh original artisanal nut cheese

-1 fuyu persimmon

-1 teaspoon extra virgin olive oil (Wonder Valley if we're being specific)

-1 teaspoon balsamic vinegar

-2 basil leaves

-Multigrain baguette (gluten free bread works too)

Cut the persimmon into thin slices and slice or tear the basil leaves into thin strips.  Slice the baguette and either toast or grill a few slices.  Spread the nut cheese evenly over the toast using a spoon or butter knife.  Lay 4-5 slices of persimmon on top of the nut cheese, drizzle with olive oil and balsamic vinegar, and finish with shredded basil.

Apple Cinnamon Crostini

-1 granny smith apple

-8 oz. almond butter (or any nut butter of your choosing)

-4 oz. raw honey

-Pinch of cinnamon

-Pinch of sea salt

-Multigrain baguette (gluten free bread works too)

Core the apple and cut into thin slices.  Slice the baguette and either grill or toast a few slices.  Evenly cover with almond butter, or any nut butter of your choosing, and then drizzle with honey.  Place 3-4 apple slices on top and finish with a pinch of cinnamon and sea salt.

"Ricotta" and Cranberry Crostini

-8 oz. Kite Hill artisanal ricotta

-1 cup fresh cranberries

-1 tablespoon olive oil

-1 tablespoon maple syrup

-2 sprigs of mint

-Multigrain baguette (gluten free bread works too)

Toss the fresh cranberries with the olive oil and maple syrup and roast at 400 degrees for 15-20 minutes until they are caramelized.  Pull the leaves from the stem of the mint and roughly chop them.  Slice the baguette and either grill or toast a few slices.  Evenly spread the "ricotta" onto each slice and then top with roasted cranberries and garnish with chopped mint.

RecipesAbby HantelComment