I whipped this up for a late afternoon lunch for us over the weekend, and the combination of flavors was amazing! Each recipe below makes about 4-5 crostini each (depending on loaf size). These would be perfect for dinner party apps or as a snack for your next wine night.
Crostini Base
Ingredients
– one loaf bread of choice (I used chibatta)
– olive oil
Recipe
Preheat oven to 375ºF.
Coat both sides lightly with olive oil and place on baking sheet.
Bake for 8-10 minutes until bread is crispy but not browned.
Lemon & Feta Crostini
Ingredients
- 1 clove garlic (peeled)
- 4 oz feta cheese (crumbled)
- juice & zest of 1/2 lemon
- 1/8 cup extra-virgin olive oil
- crushed red pepper flakes
Recipe
Drop garlic clove into food processor to mince.
Add feta, lemon juice & zest, and olive oil. Pulse until combined and desired consistency.
Spread onto crostini. Drizzle with olive oil and sprinkle crushed red pepper and lemon zest.
Whipped Ricotta with Lemon Thyme Honey Crostini
Ingredients
- 2 oranges, sliced
- 1/4 cup + 1 tablespoon honey
- 2 tsp lemon zest + 2 tbs lemon juice
- 1/2 tbs fresh thyme leaves
- 3/4 c whole milk ricotta cheese (whipped in food processor)
- prosciutto (torn), optional
- sea salt
Recipe
Heat broiler to high. Drizzle a baking sheet with olive oil, arrange orange slices. Drizzle with 1 tablespoon honey. Broil for 6-8 minutes until oranges begin to char.
Heat 1/4 cup honey, lemon zest & juice, and thyme in a small saucepan over low heat.
Spread whipped ricotta on bread, drizzle olive oil. Top with prosciutto (optional), roasted oranges and top with honey mixture. Add sea salt to taste.
Zucchini & Feta Crostini
Ingredients
- 1 zucchini (coarsely grated over cheesecloth, liquid squeezed out)
- 2 tbs extra-virgin olive oil
- 1 clove garlic (smashed)
- 1 pinch red pepper flakes
- Zest of 1 lemon
- 2 oz crumbled feta
- 5 basil leaves (roughly torn)
- salt & pepper to taste
Recipe
Heat olive oil in a medium saucepan over medium heat. Add zucchini, garlic, red pepper flakes, and lemon zest. Stir until zucchini has softened but not browned (about 5 minutes).
Transfer to small bowl and allow to cool. Mix in feta and half of basil leaves.
Spread onto crostini. Top with remaining basil and lemon zest.
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