Cook Up Crowd Pleasing Crostini

Fabulous & Frugal

Fancy & Frugal Anytime Appetizers

Looking for easy to make appetizers this Holiday Season? And, yes, of course we mean ones that don't cost a lot, but will please even your foodiest of friends. Well, you've come to the right place: Try out our 3 delightful, meatless crostini variations and instantly become the hit of the dinner party! Make one kind - or do what we do - make a sampling of them all. They're bite sized, beautiful, and sure to please even the most curmudgeonly (is that a word?) of relatives.

Quality & Freshness Count

The difference between making a good crostini and an excellent one is starting with the freshiest ingredients. None of the ingredients in the following recipes are expensive, and a little will go a long way - so don't skip on quality and taste just to save a few pennies...

Start with Good Bread

The first step in creating a perfect crostini is a good French baguette. One large baguette will yield about 40-45 crostini. Slice the baguette into 1/4 inch slices, but cut the bread at a slight angle to get larger pieces. Place the slices onto cookie sheets and lightly brush each piece of bread with olive oil. Toast the crostini in the oven until they begin to brown around the edges and the oil bakes in. Do not over toast. The bread is best if it remains crispy on the outside but slightly chewy in the the center. Let the crostini cool. --This step can be done in advance.


The Avocado Pesto Crostini

*Makes 12 crostini Ingredients:

  • 1/2 cup of Fresh Pesto

  • 3 Ripe Avocados

  • Ground Black Pepper

  • Sea Salt

When you are just about ready to serve the appetizers, assembly of the crostini begins. Of course, you can easily make your own pesto by blending (in a blender or mixer) a bunch of fresh basil with a 1/4 cup of olive oil, an 1/4 of pine or walnuts, and 1/4 cup of grated Parmesan cheese. Or.... buying a $3 container of fresh pesto from Whole Foods or Trader Joe's will do the trick in a pinch too! Instructions: Spread a layer of pesto on each crostini. Cut each avocado into halves and slice. Gentle pile each crostini with avocado slices then sprinkle each creation with salt and pepper. -Each avocado should make 4 crostin


The Ricotta Lemon Twist Crostini

*Makes 15-25 crostini Ingredients:

  • 1/2 lb of Fresh Ricotta Cheese (Polly-O is fine)

  • Honey

  • 1 Lemon (clean skin well - using the rind only)

  • Ground Black Pepper

  • Sea Salt

Instructions: Zest the rind of an entire lemon. Mix in a bowl the ricotta, 1/2 of the lemon zest and salt & pepper to taste. Spread a thin layer or lightly drizzle each crostini with honey. Then, put a healthy dollop of the ricotta mixture on each piece of toast. Garnish with a tiny bit of lemon zest and black pepper.


The Savory Sweet Potato Crostini

*Makes 12-15

  • 2 Large Sweet Potatoes

  • 1 Medium Yellow or Spanish Onion

  • 1/2 a Lemon

  • Cinnamon

  • Olive Oil

  • Ground Black Pepper

  • Sea Salt

Instructions: Bake the two sweet potatoes until soft. While they are baking, slice the onion and coat the bottom of a sauté pan with olive oil. Slowly caramelize the onion over medium heat. Scoop out the baked sweet potato in a bowl, add a drizzle of olive oil, squeeze a half a lemon into the mixture (you can use the lemon from the Ricotta recipe) and mash the potatoes until they're smooth. Mix in a 1/2-1 teaspoon of cinnamon (to taste) and salt & pepper to taste. Stir in the caramelized onions until thoroughly distributed. Dollop each crostini - and VOILA!


Arrange & Serve

Because all three of these crostini have gorgeous color, arrange them on a platter to accentuate the white of the Ricottta, the green of the avocado and the orange of the sweet potato. Remember, presentation goes a long way. Have fun & enjoy - your guests are sure to think these crostini really are the greatest thing since sliced bread!

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