Crostini Bar, one for every Taste-bud!

Tis' the season of entertaining those near and dear to your heart. Wether it be a full out Christmas feast or a swanky holiday cocktail party appetizers are ALWAYS needed. I'll share a tiny secret with you, appetizers are often my favourite part of the meal. Little bites of different flavours and small helpings of delicousness! Here I have for you 5 EASY crostini recipes, one for each and every taste bud! Each taking as little as 15 minutes to make. These are the perfect bites for any party on your calendar. Oh and they pair perfectly with red wine!!

Sweet Crostini - Brie with barry salsa and fresh herbs

Ingredients:

Berry Salsa

• 1 cup blackberries

• 1 cup blueberries

• handful fresh basil leaves, chopped

• handful fresh mint leaves, chopped

• Juice of ½ lemon

Baguettes

• 1 small baguette cut into 12 pieces

• ¼ cup Olive oil

• 1 small round brie cut into 12 pieces

• Honey for drizzling

• Salt and pepper

Directions:

1. Set oven to 350 degrees

2. In a medium bowl slightly mash berries with a fork till they become juicy. Stir in basil, mint and lemon juice.

3. To assemble crostini brush olive oil over baguette pieces, top with brie and berry salsa. Bake for 15 minutes or till bread browns and cheese starts to melt

4. To finish drizzle with honey and freshly chopped mint.

5. Serve immediately

Salty Crostini - Fig & olive tempenade with feta and

thyme

Ingredients:

Olive and Fig Tempenade

• ½ cup Kalamata olives

• ½ cup sliced figs

• 3 tbsp olive oil

• 1 tbsp balsamic reduction

• 3 stems thyme, leafed

• Salt and pepper to taste

Baguettes

• 1 small baguette cut into 12 pieces

• ¼ cup Olive oil

• ½ cup feta, crumbled

• Fresh thyme leaves

Directions:

1. Set oven to 350 degrees

2. Combine olives, figs and oil in food processor and pulse 3-5 times till well combined. Mix in balsamic reduction and thyme leaves. Season with salt and pepper and set aside

3. To assemble crostini brush olive oil over baguette pieces, top with tempenade. Bake for 15 minutes or till bread browns. To finish top with feta and thyme leaves.

4. Serve immediately

Spicy Crostini - Spicy roasted red pepper hummus topped with peppers, feta, oregano and chili's

Ingredients:

Spiced Roasted Red Pepper Hummus

• 1 can chickpeas, rinsed

• ½ cup roasted red pepper pieces, from a jar

• 2 cloves garlic, minced

• 1 Tbsp. lemon juice

• 2 Tbsp. olive oil

• ½ tsp cumin

• ½ tsp. chili flakes

• Salt and pepper to taste

Baguettes

• 1 small baguette cut into 12 pieces

• ¼ cup Olive oil

• ¼ cup roasted red pepper pieces, from a jar

• ½ cup feta, crumbled

• Chili flakes to garnish, as little or as much as your guests can take!

Directions:

1. Set oven to 350 degrees

2. In the bowl of a food processor combine all hummus ingredients, pulse till well combined and smooth.

3. To assemble crostini brush olive oil over baguette pieces. Bake for 15 minutes or till bread browns. Top with hummus, roasted red pepper pieces, crumbled feta and chili flakes

4. Serve immediately

Sour Crostini - Roasted cranberries with thyme & honey infused ricotta topped w/ balsamic reduction

Ingredients

Roasted Cranberry Salsa

• 2 cups cranberries

• 2 Tbsp. olive oil

• 1 Tbsp. sugar

• Salt and pepper to taste

Thyme & Sage Infused Ricotta

• 1 ½ cup ricotta

• 1 tsp. dried thyme

• 1 Tsp. dried sage

• Salt and pepper to taste

Baguettes

• 1 small baguette cut into 12 pieces

• ¼ cup Olive oil

• Balsamic reduction

Directions:

1. Set oven to 350 degrees

2. Toss cranberries in oil, sugar, salt and pepper. Cover baking sheet with parchment, place cranberry mixture on top and roast for 10-15 minutes till cranberries start to break down. Set aside.

3. While cranberries are roasting make the Ricotta. In medium bowl mix together the ricotta, thyme, sage, salt and pepper. Set aside.

4. To assemble crostini brush olive oil over baguette pieces. Bake for 15 minutes or till bread browns. Top with ricotta and cranberry salsa, lightly drizzle with balsamic reduction.

5. Serve immediately.

Savory Crostini - Goat cheese infused with sundried tomatos & kalamata olives topped w/ arugla salad

Ingredients:

Sundried tomato and olive infused goat cheese

• 1 ½ cup softened goat cheese

• ¼ cup sundried tomatoes, chopped in small pieces

• ¼ cup Kalamata olives, chopped in small pieces

• ½ tsp dried oregano

• ½ tsp garlic, minced

Baguettes

• 1 small baguette cut into 12 pieces

• ¼ cup Olive oil

• Handful arugula tossed in olive oil

Directions:

1. Set oven to 350 degrees

2. In medium bowl mix the goat cheese, tomatoes, olives, and oregano together. Mix till well combined and set aside.

3. To assemble crostini brush olive oil over baguette pieces. Bake for 15 minutes or till bread browns. Spread on ricotta mixture and top with arugula.

4. Serve immediately.