Spring Crostini Heather Christo
1 lg shallot, chopped 2 c frozen peas, thawed 1 lemon, zest and juice of 1 T + 1 T vegetable stock pinch ea of salt and pepper 1 baguette, sliced and toasted
Melted Mozzarella Caprese Crostini Toasts
Winter Crostini with Mushrooms, Broccoli, and Hominy. This luxurious appetizer is sophisticated and divine with mushrooms, broccoli, and hominy kernels, cooked in wine, garlic, and butter. Piled on crusty crostini toast, this recipe makes a great addition to any holiday spread. Get the recipe.
late spring crostini + letting things happen Michelle Arbus
Chop the garlic and mash it with the flat side of your knife until the mixture forms a paste. In a small bowl, combine the garlic paste, ricotta, 1 tablespoon of the extra-virgin olive oil, the 1 tablespoon mint, the shallot, and 1/2 teaspoon pepper. Mix well, and set aside. In another small bowl, mash the spring peas with the back of a fork.
Vegan Spring Vegetable Crostini Recipe with Macadamia Ricotta
This spring garden crostini is a spectacular easy appetizer, perfect for a tea, garden party, wedding shower, or ladies luncheon. The baguette slices are brushed with good olive oil, and grilled until the bread has a golden crisp crunch. Each bite of crostini with the cream cheese herb topping is perfectly crisp, pretty, and delightful!
Crostini With Ricotta And Spring Peas
To make the Bruschetta. Pre-heat your broiler or grill. Drizzle the bread slices with the olive oil. Toast for 2-3 minutes a side until crisp and golden brown. Whilst the toast is still warm, use the half garlic clove to lightly rub the rough bread.
Spring Crostini with Pea Pesto Little Broken
Spring Crostini, makes 12 crostini. 1 baguette, sliced into ¼" thick slices 1 large clove garlic. ½ lb of ricotta cheese ¼ cup minced chives Kosher salt to taste. 1Tbs butter 1 small red onion, thinly sliced kosher salt to taste. 1 cup freshly shelled fava beans 1 cup freshly shelled peas
Spring Pea Crostini What's Gaby Cooking
Find spring appetizers you'll love, from classic deviled eggs to tarts and dips made with seasonal produce (such as asparagus and peas).. "This crostini recipe uses a baguette to make tiny toasts to serve with a festive dip or baked garlic!" —emily 31 of 41. Mini Mushroom and Goat Cheese Tarts . View Recipe
Vegan Spring Vegetable Crostini Recipe with Macadamia Ricotta
Preheat oven to 375 F. Place sliced baguette on a large rimmed baking sheet. Drizzle with 2 tablespoons olive oil, then sprinkle with 1 teaspoon salt. Cook until crispy, but not browned, about 7 minutes. Remove and set aside. Bring a medium pot of water to a boil, then add 1 tablespoon salt.
How To Make Spring Crostini Appetizers Delicious Table
In a large food processor, combine the peas, basil or mint, garlic, California Dry Jack cheese, lemon juice, red pepper flakes and salt and pepper. Pulse for 30 seconds. Taste and adjust seasoning as needed. Slather a few tablespoons of the pea pesto on top of the crostini. Add a tablespoon or two of California Burrata cheese and then garnish.
Sweet Pea & Ricotta Crostini with Spring Onion Gremolata No Spoon
Preheat oven to a high broil. Slice loaf between ½ - 1 inch thick depending on your preference. Place slices, in a single layer, on a baking sheet. Drizzle each piece with olive oil (you don't need to drizzle both sides of bread). Place bread in oven for 2-5 minutes until light golden. Flip slices to the other side.
Spring crostini with pea pesto is easy and tasty appetizer for any
Flank Steak Crostini. This recipe is perfect for gatherings, holidays, or as a special Sunday football snack. My kids love it and so do my friends and family. You can substitute butter for the olive oil, or any kind of steak for the flank steak. —Donna Evaro, Casper, Wyoming. Go to Recipe.
late spring crostini + letting things happen Michelle Arbus
Remove from the pan and set aside. Bring a large pot of salted water to a boil. Add the peas and quickly blanch, 1 minute for fresh peas or 2 minutes for frozen. Drain peas and transfer to a bowl. Add the olive oil, lemon juice, salt, and red pepper flakes, then mash with the back of a fork. Stir in the dill, then the feta.
Spring Crostini Recipe. Spring Crostini Recipe. Photo By Nicole Franzen
Bake the crostini slices in the oven for 6-9 minutes at ¼-inch thickness or 8-12 minutes at a 1/2-inch thickness in a preheated oven at 450ºF/230ºC. Flip them halfway. I recommend keeping an eye on them while baking. The cooking time can vary based on the size of the bread pieces and your oven.
late spring crostini + letting things happen Michelle Arbus
If you are making life easy with ready made crostini, you can obviously skip this step! Heap a spoonful of the bean mixture onto each baguette toast. Drizzle lightly with lemon olive oil and sprinkle with the remaining mint. Arrange the toasts on a platter and serve right away. Makes 24 crostini; serves 6 or 10 as a passed appetizer.
Spring Crostini Appetizer Recipe Photography Yvonne Rock
With a creamy ricotta topping and fresh spring flavors, these crostini are a delightful party snack. Ricotta-and-Spring Vegetable Crostini Makes 20 Ingredients 1 loaf French baguette 2 tablespoons olive oil, divided 1¼ cups whole-milk ricotta cheese 1 teaspoon kosher salt, divided ½ teaspoon lemon zest 1 cup ½-inch-sliced blanched fresh asparagus ½ cup frozen peas,
Crunchy Tomato Crostini with Ricotta — Recipe Kotányi
Heat oven to broil. Slice ciabatta bread into 1/2″ slices. Drizzle with olive oil. Broil until toasted, 1 - 2 minutes. Remove and flip bread. Drizzle with olive oil and return to broiler until toasted, another 1 - 2 minutes. Remove from the oven and immediately rub with garlic cloves and season with salt and pepper.