Friday, September 9, 2011


One of my favorite appetizers is definitely a crostini. There are so many different directions you can go with this appetizer, whether it be sweet or savory. Here are three delectable crostini recipes that would be perfect for any fall dinner party! Enjoy!

Wild Mushroom and Blue Cheese Crostini
Serves 6
2 tablespoons extra-virgin olive oil
                                               1/2 pound wild mushroomsthinly sliced
1/2 pound cultivated mushrooms thinly sliced
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh mint
Salt and freshly ground black pepper
1 cup coarsely grated fontina cheese
1/2 cup crumbled Gorgonzola cheese
12 slices coarse-textured country-style bread
2 garlic cloves peeled
2 tablespoons lemon juice, for drizzling
Whole leaves of fresh flat-leaf parsley, for garnish
1. In a large skillet over medium-high heat, heat the olive oil. Add the mushrooms and cook, stirring occasionally, until golden and the liquid has evaporated, 7 to 10 minutes. Add the parsley, thyme, and mint, and toss together. Season well with salt and pepper. Remove from the heat. Let cool and add both cheeses. Toss together.
2. Preheat the broiler. Toast or grill the bread on both sides. Rub each side of the toast lightly with garlic. Distribute the mushroom-cheese mixture on top of the toasts. Place the toasts on a baking sheet in a single layer and broil until the cheese melts, about 1 minute.
3. Transfer to a platter and drizzle with the lemon juice. Serve immediately, garnished with the parsley leaves.

Gorgonzola, Nut, and Honey Crostini 


  • 12 (1/3-inch-thick) baguette slices
  • 3 ounces Gorgonzola crumbles, at room temperature
  • 1/2 cup chopped walnuts or pecans
  • Honey


Preheat oven to 325 degrees F. Place baguette slices in single layer on baking sheet. Toast in oven until golden, about 10 minutes.
Sprinkle Gorgonzola on baguette slices. Sprinkle nuts over each.Drizzle each slice lightly with honey.

Winey Figs, Prosciutto, and Ricotta Crostini


  • 1 pint (about 15 to 20) dried figs, preferably Calimyrna
  • 2 cups full-bodied red wine
  • 1 demi-baguette (or half a regular baguette)
  • 1 cup whole milk ricotta
  • 1/4 pound prosciutto


Preheat oven to 350 degrees F.
Using a small knife, trim the stems off the figs and cut the figs in half lengthwise.
Place the figs and the wine in a small saucepan, bring to a simmer over medium-low heat, and simmer about 20 minutes until figs have absorbed most of the wine and they are tender and fat. Remove figs with a slotted spoon to a bowl and reserve for later. Some reduced wine should remain for sauce; return wine to medium heat and simmer again until reduced by half and a syrupy liquid remains. Let cool slightly.
Slice demi-baguette into 1/2-inch slices. Lay the bread slices on a baking sheet and toast lightly in the oven, about 5 minutes. Remove from oven and let cool.
Spread a tablespoon of ricotta on each crostini then lay a small piece of prosciutto on top of the cheese. Place fig halves on top of the meat and finish by drizzling the remaining reduced wine on top of the figs. Serve immediately.

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