Five Simple, Stunning Crostinis

by Kate H. Knapp on March 7, 2014

in Appetizers, Blog, Featured

whitebeancrostini

I come from a long line of hosts and hostesses—my parents write menus like most people write daily to-do lists—so the urge to throw a dinner party is in my blood. I can’t help it; I love preparing a meal for the people I hold most dear in this world. I find entrees exciting and desserts dreamy, but I used to struggle terribly with the appetizer. I confess that I have served my fair share of cheese plates (which I adore!) to avoid making a first course.  That is, until I met the darling crostini and my party planning days changed forever.

Crostinis are pure dinner-party genius. Simply add a topping of fabulous ingredients to toast (or some other such vehicle), et voila! Suddenly you have an appetizer that requires minimal work and offers wow results. Don’t believe me? Take a look at some of our favorite bloggers’ crostini creations to see just how lovely appetizers can be.

1. Kale-White Bean Crostini (pictured above): The gorgeous green kale set against the bright white beans make this crostini almost too pretty to eat. Almost. Add lemon, rosemary, shallots, and parmesan, and it doesn’t stand a chance. {From Love & Lemons for CamilleStyles.com}

figcrostini

2. Bruschetta with Fig Compote:  The sweetness of figs is paired perfectly with the saltiness of prosciutto and the nuttiness of bleu cheese in this quick appetizer. Add a few fresh herbs to brighten each bite, and you’ll have it made. {From Sarah Kieffer at Breadin5.com}

squashcrostini

3. Summer Squash Tartines: Technically, these gorgeous tartines aren’t really crostinis. This, however, is only a matter of bread size and it would be easy-peasy to turn this fresh and fabulous sandwich into a bite-sized starter. {From Jelly Toast}

mangocrostini

4. Mango Crostini: Toasted baguette. Goat cheese. Mango. Arugula. Honey-basalmic reduction. It’s that easy. And you’re welcome. {From VeggieZest}

prawnspolenta

5. Prawns on Crisp Polenta Rounds and Sun-Dried Tomato Dipping Sauce: Want something a bit fancier? Try polenta rounds instead of the traditional toast and create a beautiful (and tasty) way to display these perfectly-grilled prawns. {From Lemons and Anchovies}

Photos courtesy of Chanel, Zoe, Emily, PallaviJean.

Eat Boutique discovers the best small batch foods by boutique food makers. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in the Eat Boutique Shop. You can also follow us on TwitterFacebookInstagramTumblr and Pinterest.

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Kate H. Knapp

Head Recipe Tester & Shop Editor at Eat Boutique
Kate H. Knapp has been cooking since she was stove-high and whisk-strong. She comes from a long line of cooks and bakers, from whom she learned the sweet power of sugar, the thrill of egg whites, the magic of leftovers, and the importance of being fearless in the kitchen. Kate works as the Urbanist Boston City Guide Editor and has recently earned a Masters in Gastronomy. She spends her free time testing recipes, practicing food photography, and reading cookbooks. Her recipe for life is a work in progress—needs a dash more of this and a pinch of that—but she couldn't be happier with her ingredients.


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