Bruschetta and antipasti crostini

Bruschetta and antipasti crostini

16 ratings

Verena, Kitchen Stories


„My favorite appetizer with particularly delicious toppings.“

Difficulty

Easy 👌
30
min.
Preparation
10
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
1
baguette
7 tbsp
olive oil
1 clove
garlic
2
shallots
12 g
basil leaves
2
tomatoes
1 tbsp
balsamic vinegar
2 tsp
sugar
100 g
goat cheese
20 g
honey
20 g
pine nuts
100 g
Parma ham
30 g
arugula
15 g
Parmesan
salt
pepper
Metric
Imperial
  • 1  baguette
  • 7 tbsp olive oil
  • 1 clove garlic
  • 2  shallots
  • 12 g basil leaves
  • 2  tomatoes
  • 1 tbsp balsamic vinegar
  • 2 tsp sugar
  • 100 g goat cheese
  • 20 g honey
  • 20 g pine nuts
  • 100 g Parma ham
  • 30 g arugula
  • 15 g Parmesan
  • salt
  • pepper

Utensils

  • pastry brush
  • baking tray
  • oven
  • potato peeler
  • baking paper
  • 2 small bowls
  • small frying pan
  • cutting board
  • knife

Enjoy with

Prosecco
When chilled, this crisp and light sparkling wine is perfect with finger food. It harmonizes wonderfully with the slight tartness of the goat cheese and works delightfully with the Parma ham.

Nutrition per serving

Cal
449
Protein
12g
Fat
24g
Carb
45g

Step 1/6

Preheat the oven to 180°C/ 355°F. Cut baguette into slices and place on a baking tray with baking paper. Brush the slices with olive oil and bake in the preheated oven for approx. 10 – 12  min.
  • 1 baguette
  • 5 tbsp olive oil
  • pastry brush
  • baking tray
  • oven
  • baking paper
  • cutting board
  • knife

Preheat the oven to 180°C/ 355°F. Cut baguette into slices and place on a baking tray with baking paper. Brush the slices with olive oil and bake in the preheated oven for approx. 10 – 12 min.

Step 2/6

For the bruschetta style crostini, finely dice garlic and shallots and cut basil leaves into thin strips. Next, quarter tomatoes, remove the cores and dice them.
  • 1 clove garlic
  • 2 shallots
  • 12 basil leaves
  • 2 tomatoes
  • cutting board
  • knife

For the bruschetta style crostini, finely dice garlic and shallots and cut basil leaves into thin strips. Next, quarter tomatoes, remove the cores and dice them.

Step 3/6

Mix the garlic, shallots, basil and tomatoes, seasoning with olive oil, balsamic vinegar, sugar, and salt and pepper. Spread on a third of the baked baguette slices.
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 2 tsp sugar
  • salt
  • pepper
  • small bowl

Mix the garlic, shallots, basil and tomatoes, seasoning with olive oil, balsamic vinegar, sugar, and salt and pepper. Spread on a third of the baked baguette slices.

Step 4/6

For the goat cheese crostini, first roast pine nuts in a frying pan until golden.
  • 20 pine nuts
  • small frying pan

For the goat cheese crostini, first roast pine nuts in a frying pan until golden.

Step 5/6

Mix the goat cheese with honey and roasted pine nuts, season with salt and pepper. Spread the mixture on an additional third of the baguette slices.
  • 100 goat cheese
  • 20 honey
  • small bowl

Mix the goat cheese with honey and roasted pine nuts, season with salt and pepper. Spread the mixture on an additional third of the baguette slices.

Step 6/6

For the Parma ham crostini, first lay the arugula, then the Parma ham on the remaining baguette slices. Sprinkle thin Parmesan shavings over the slices. Serve a variation of all crostini.
  • 100 Parma ham
  • 30 arugula
  • 15 Parmesan
  • peeler

For the Parma ham crostini, first lay the arugula, then the Parma ham on the remaining baguette slices. Sprinkle thin Parmesan shavings over the slices. Serve a variation of all crostini.