All you need to make crostini is olive oil and a loaf of quality bread, such as a simple rustic loaf or a baguette. Slice the loaf evenly, brush with olive oil on both sides, and toast just enough to crisp the slices. Grill on each side for 1–2 minutes or place on a baking sheet and cook at 350°F for 15–20 minutes, flipping halfway through. Top crostini with desired toppings and serve. Make toppings ahead of time and prep toast while cocktails are being served.
Shishito Romesco Crostini
Ingredients
- 12 shishito peppers
- 1 cup parsley
- 1/2 cup pecans
- 2 tablespoons fresh bread crumbs
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/2 cup extra-virgin olive oil
- Kosher salt , to taste
- Pepper , to taste
Instructions
- Grill the shishitos over high heat, turning until lightly charred, about 2 minutes. Transfer to a food processor and let cool slightly. Add the parsley, pecans, bread crumbs, lemon zest, and juice, and pulse until minced. With the machine on, add the oil. Season with salt and pepper. The mixture can be smooth or chunky.
Honey Pecan Pesto Crostini
Ingredients
- 1 cup pecan pieces
- 1 teaspoon orange zest
- 3 tablespoons honey
- 1/2 teaspoon salt
- 4 ounces chèvre
- 1 –2 tablespoons Greek yogurt
- Flaky sea salt , for garnish
Instructions
- Add pecans, orange zest, honey, and salt to a food processor, and pulse all ingredients together. The mixture can be smooth or chunky.
- In a small bowl, mix chèvre with yogurt until it’s a spreadable consistency. Spread toast with cheese mixture and top each with a spoonful of pesto. Finish with a sprinkle of flaky sea salt.
