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HOLIDAY CROSTINI BY SIMPLY BEAUTIFUL EATING

PROSCIUTTO & PARM CROSTINI

INGREDIENTS

1 French baguette, sliced ½ inch thick
1 garlic clove, halved
8 oz. parmigiano, thinly sliced or shaved
4 oz. sliced prosciutto
Cherry tomatoes
Fresh basil for garnish
Extra virgin olive oil



INSTRUCTIONS:

1. Preheat the oven to 400 degrees F.

2. Spread tomatoes out into one layer on a sheet pan and toss lightly with extra virgin olive oil. Roast for 15 to 20 minutes, until the tomatoes are soft.

3. Spray griddler with olive oil and preheat to 375F.

4. With the spray mister, coat both sides of sliced bread with olive oil. Place the bread on the griddler for 2 to 3 minutes. Watch carefully so as not to burn.

5. Remove bread from griddler.

6. Rub toasted bread with halved garlic.

7. Top with one slice each of parmgiano and prosciutto, 2 to 3 roasted cherry tomatoes, and fresh basil leaves.

8. Serve.



FIG & RICOTTA CROSTINI

INGREDIENTS

1 French baguette, sliced ½ inch thick
1 cup ricotta cheese
8 fresh figs
30 small mint leaves
Apricot jam preserves
Extra virgin olive oil



INSTRUCTIONS:

1. Spray griddler with extra virgin olive oil and preheat to 375F.

2. With the spray mister, coat both sides of sliced bread with olive oil. Place the bread on the griddler for 2 to 3 minutes. Watch carefully so as not to burn.

3. Remove bread from griddler.

4. Spread each slice with apricot preserves and top with a dollop of ricotta cheese, ½ a fresh fig and a mint leaf.

5. Serve.



PEAR & WHIPPED FETA CROSTINI

INGREDIENTS

1 French baguette, sliced ½ inch thick
2 Asian pears, quartered and thinly sliced
6 oz. feta cheese, crumbled
2 oz. cream cheese, at room temperature
¼ kosher salt
¼ teaspoon freshly ground pepper
Extra virgin olive oil
Fresh rosemary and honey for garnish



INSTRUCTIONS:

1. Mix the feta and cream cheese in a bowl with salt, pepper, and 1/3 cup of extra virgin olive oil.

2. Spray griddler with olive oil and preheat to 375F.

3. With the spray mister, coat both sides of sliced bread with olive oil. Place the bread on the griddler for 2 to 3 minutes. Watch carefully so as not to burn.

4. Remove bread from griddler. Top with whipped feta, pear slices, a sprinkle of fresh rosemary and a drizzle of honey.

5. Serve.



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