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Garlic Crostini recipe

Garlic Crostini recipe


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  • Recipes
  • Dish type
  • Bread
  • Leftover bread

These morsels are perfect as party nibbles. You can also serve them alongside antipasti, soups or dips.

40 people made this

IngredientsServes: 6

  • 1 day old baguette
  • 50g butter, softened
  • 1 tablespoon olive oil
  • 3 cloves garlic, chopped

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Preheat oven to 190 C / Gas 5.
  2. Slice the baguette crosswise into 5mm thick slices
  3. In a small bowl, stir together the butter, olive oil and chopped garlic. Spread the butter mixture onto each slice of the bread. Place the slices onto a baking tray buttered side up.
  4. Bake in preheated oven for 8 to 10 minutes or until lightly toasted and crunchy.

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Reviews & ratingsAverage global rating:(64)

Reviews in English (47)

Very good , it was a last minute addition to our meal but were so glad we added-09 Oct 2013

by naples34102

These are an absolute staple in our house, like butter or milk (or wine)! I don't use butter, however. I brush both sides of the thinly sliced baguette lightly with the olive oil. Turn them once, half way through baking. You're not limited to fresh garlic either - just sea salt is nice, sea salt and fresh ground pepper, grated Parmesan cheese, or even California-Style garlic salt. Just plain would probably be good too! I guess we use these for just about anything and everything you'd use chips or crackers for! These keep well in a sealed container and are so much better than the thick, stale things you buy at the store!-16 Jun 2010

by LeeAnnetteJ

This was flawless. Will go with ANY topping. Followed recipe exactly and used a French Bread recipe also from this site.-08 Feb 2011


PT300M Ingredients: 1 baguette Olive oil Salt 5-10 cloves garlic minced
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Ingredients of Roasted Garlic Crostini

  • 6 garlic
  • black salt as required
  • black pepper as required
  • crushed black pepper as required
  • 4 1/2 tablespoon virgin olive oil
  • 12 slices baguette
  • 1 handful chopped rosemary

How to make Roasted Garlic Crostini

Step 1

To prepare this snack recipe, take a square piece of aluminium foil and peel each garlic clove. Place the peeled garlic clove on the aluminium foil and chop it finely. Now, sprinkle black salt and 2 tablespoon olive oil over it and roll the foil in a way that your cover the garlic pieces. Preheat the oven to 180-degrees Celsius.

Step 2

Place the aluminium foil on a baking tray and transfer it in the preheated oven. Bake it for 30 minutes. Once done, take the foil out from the oven and let it cool down. Once done, open the foil and transfer the garlic pods in a small bowl. Press them to mash the roasted garlic and sprinkle some more sea salt and 2 tablespoon virgin olive oil. Sprinkle black pepper powder and mix it well using a spoon.

Step 3

Now, using a butter knife, apply this oil-garlic mixture over each baguette slice. Sprinkle the chopped rosemary leaves over these. Place these coated baguettes on a baking tray. Place the baking tray in the preheated oven for 15 minutes. Once done, take these out form the oven and place these on a platter. Serve these hot along with a cheesy dip to enjoy!


Garlic Shrimp Crostini

As the Louisiana shrimp season kicks into high gear, I’m craving all things shrimp. Sometimes I feel like a character in the movie Forrest Gump as I reel off my favorite Cajun recipes: shrimp gumbo, shrimp Creole, shrimp jambalaya, fried shrimp, stuffed shrimp, oh well, you get it.

Garlic Shrimp Crostini: Jumbo shrimp bathed in a buttery, garlicky bath of herbs and spices presented on toasted crostini rounds the perfect appetizer skillet. (Photo credit: George Graham)

My wife Roxanne loves shrimp as much as I do, but her culinary instincts have a purity of purpose that shines a light on how delicious our Gulf shrimp genuinely are. Her tastes are showcased in this delightfully simple preparation keying on Mediterranean flavors. This Garlic Shrimp Crostini appetizer brings out the sweet flavor of shrimp with an easy recipe featuring fresh herbs, pungent spices, extra-virgin olive oil, and a splash of white wine. You’ll love how the toasted crostini bread rounds soak up the sauce for an extra jolt of flavor.

One click on this website will open up a world of seafood resources close to you.

But the essential ingredient in this Garlic Shrimp Crostini dish is finding the highest quality Louisiana shrimp available, and for that, I go to the source: Louisiana Direct Seafood. If you live in South Louisiana, chances are you live close to a fishing family and a direct link to the Gulf of Mexico’s bounty. As an online portal for discovering all the seafood available to home cooks, the free Louisiana Direct Seafood website is a searchable clearinghouse of up-to-date information for finding the freshest catch. As fishermen bring their seafood haul to port, this website lets you know how, when, and where to find it. And sometimes the freshest seafood can be frozen. Let me explain.

Lance Nacio’s Anna Marie Shrimp Co. plate-frozen product: When thawed, plate-frozen shrimp are as close to fresh as possible. (Photo credit: George Graham)

Louisiana Direct Seafood has pioneered a process called Louisiana Limited Wild Plate Frozen Shrimp, which is an ultra-premium product where shrimp are caught, sorted, graded, packaged in boxes, and held on a contact plate freezer at minus 30ºF. This method is done either on the boat when caught or at the dock for day boats that bring their catch in daily. Thawed under cold water, these shrimp appear as if they just came out of the net with heads and even antenna intact.

Rox and Lo joined me in the Acadiana Table kitchen to show you how easy this recipe is, and to find out more about plate-frozen shrimp, we went straight to the source. Check it out in our short video:

In taste and texture, these shrimp are pristine and as close to Gulf waters as possible. So, where can you find plate-frozen shrimp? There are several suppliers along the Louisiana coast: David Chauvin’s Bluewater Shrimp in Dulac, Corina Corina Seafood in Galliano, Faith Family Shrimp Co. in Chauvin, and Anna Marie Shrimp in Montegut. And recently, retailer Josh Boudreaux of Southern Seafood based on Hwy 90 between New Iberia and Broussard, LA, has begun carrying the boxes of plate-frozen shrimp. Give any of these vendors a call to place your order.

Angela Portier’s Faith Family Shrimp in Chauvin are pioneers of the plate-frozen process for shrimp. (Photo credit: George Graham)

And the process is catching on there are other suppliers of plate-frozen shrimp coming soon. If you’d like to try a 20-pound box of plate-frozen shrimp, Louisiana Direct Seafood SHOP will ship it to you from their online site.

Shrimper Bryan Mobley with a 10 lb. box of his plate-frozen shrimp. (Photo credit: George Graham)

And for wholesale buyers (restaurants and retailers), there are more suppliers listed on the Wholesale Seafood page of the Louisiana Direct Seafood website. The page posts product details and contact information for processors and fishermen that sell to the wholesale market. It’s easy. With one click, buyers can connect with Louisiana seafood sources along the coast and determine product availability, minimum quantities, and price.

Kimberly and David Chauvin’s shrimp boat Mariah Jade. Plate-frozen is a focus of their processing operation. (Photo credit: George Graham)

Finding fishermen selling their catch is easy, and after one quick phone call, you’re just a drive away from the tastiest Gulf seafood available.

Back in your home kitchen with a supply of Gulf shrimp, peeling and deveining your shrimp is easy. And the ingredient list, items you probably already have in your pantry, will make a sauce that you’ll want to soak up. But instead of mopping the plate with hunks of French bread, I’m cutting to the chase with crostini, sliced toasted baguette rounds, underscoring each shrimp. While the bread supports the shrimp presentation, it slowly absorbs the sauce for a complete experience in one bite. Oh yeah, I love this Garlic Shrimp Crostini starter for sure. And when you try this tasty recipe, you’ll be inspired to bring it out as a new classic at your next dinner party.


Ingredients in Strawberry Bruschetta

  • Strawberries &ndash try to get in-season, fresh strawberries if possible. I don&rsquot recommend frozen for this recipe as the texture will be too mushy.
  • Cherry tomatoes &ndash or a diced larger tomato if you don&rsquot have cherry.
  • Fresh basil
  • Balsamic vinegar &ndash try to get the good stuff &ndash aged balsamic or four leaf (but any will do)
  • Extra-virgin olive oil
  • Salt and Pepper
  • A baguette &ndash to make the crostini (but no judgement if you buy pre-made crostini to serve with the bruschetta instead!)
  • Fresh garlic &ndash you&rsquoll use a cut clove of garlic to rub the crostini as well as grate into the dressing for the bruschetta.

Tomato Crostini

Combine tomatoes and minced garlic in a large bowl. Season generously with salt and pepper. Add 3 Tbsp. oil and vinegar toss to mix well. Cover and let tomatoes marinate at room temperature, stirring occasionally, for 2–3 hours to allow flavors to develop.

Step 2

Rub one side of toasted bread with cut sides of remaining garlic clove drizzle bread with oil and cut in half crosswise. Add basil to tomato mixture in bowl and toss well. Season to taste with salt and pepper. Arrange crostini on a platter. Spoon some tomato mixture on top of each crostini.

How would you rate Tomato Crostini?

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Garlic Crostini

This garlic crostini is such an easy appetizer staple that you can put just about anything on top of! The added olive oil, garlic and sea salt bring another layer of flavor to your appetizer to the next level.

The garlic clove melts onto the bread while it&rsquos still warm ensuring that the flavor is infused with the crostini. The best part is that it comes together in under ten minutes!

The Culinary Compass participates in several different affiliate programs. As an Amazon Associate, we earn from qualifying purchases.

What is crostini?

Crostini is an Italian appetizer that mainly consists of a toasted or grilled bread with different toppings.

The toppings can be just about anything even if it&rsquos just served with olive oil, garlic and salt.

What kind of bread should I use?

You&rsquoll want to use a loaf of bread that has a smaller circumference and a thicker crust like a baguette.

Something like Italian bread could work, but the slices might be much bigger meaning you may not get as many servings out of one loaf of bread.

How thick should I cut the slices?

Be sure to evenly cut your loaf into about 1/4&rdquo slices. If it&rsquos any thicker, it may not get crispy all the way through.

Cutting it evenly is also key to ensure that each piece cooks at the same rate. Smaller pieces will likely burn so be sure to keep an eye out for those.

Should I bake the bread or broil it?

Oven time is usually precious when you&rsquore making lots of food, so broiling the crostini makes the process go a lot faster!

Even if you use the low setting of your broiler, it should only take about 2 minutes on each side for the bread to get nice and toasty.

You can definitely bake the bread pieces, but it will take a bit longer.

Be sure to keep an eye on your bread with either method because it can go from crisp to burnt really quickly with how thin the pieces are cut.

Do I need to use garlic?

You don&rsquot have to use garlic! I know it can be something people are very sensitive too so it is easy to just not rub the garlic clove on a few pieces and only sprinkle with sea salt.

If you&rsquore able to though, the garlic paired with the sea salt adds a great kick!

I use a clove of garlic rather than spreading it with pre-minced garlic so it&rsquos nice and fresh. This also helps ensure that it&rsquos only got the textures from the topping.

What can I top this garlic crostini with?

Garlic crostini can be topped with all sorts of things like a simple tomato salad with balsamic or even an assortment of meats and cheeses. This Bacon Caramelized Onion Crostini is also a great option!

It can also be used as an option to eat dip like this Beer Cheese Dip, Whipped Feta Dip or this Roasted Garlic Spread.


Ingredients

Step 1

Place racks in upper and lower thirds of oven preheat to 400°. Arrange bread slices in a single layer on a rimmed baking sheet and drizzle with 2 Tbsp. oil. Toss on baking sheet to coat, then arrange again in a single layer. Place broccoli and garlic on another rimmed baking sheet and drizzle with remaining 4 Tbsp. oil. Season generously with salt and toss to combine.

Step 2

Place broccoli on top rack and bread on bottom rack and roast until bread is golden brown and crisp, 10–12 minutes. Remove bread from oven and continue to roast broccoli and garlic, tossing once, until broccoli is browned all over and garlic is tender, another 15–20 minutes. Let cool slightly.

Step 3

Meanwhile, whisk honey, vinegar, and red pepper flakes in a small bowl.

Step 4

As soon as garlic is cool enough to handle, squeeze cloves out of their skins and mash in another small bowl to form a paste. Add ricotta and mix well season with salt and black pepper.

Step 5

Spread ricotta over toasts and top with roasted broccoli. Arrange on a platter and drizzle with honey mixture.

How would you rate Broccoli and Garlic-Ricotta Toasts with Hot Honey?

This is a go to for parties and celebrations. It’s easy to swap out broccoli for other veggies as well to add variety. Love it Eat it!

I really enjoyed eating this. The honey/vinegar drizzle really compliments all of the flavors so nicely. I liked the drizzle so much that I separated half of my ricotta and mixed in the drizzle before spreading on toast for a portion of my baguette slices. Will definitely make again.

I used plain greek yogurt rather than ricotta--that's what I had on hand. Simply fabulous.

So delicious! I served sprinkled with minced red bell pepper on top and had extra ricotta/garlic that I used as a side dip with an arrangement of red bell pepper slices around the rim. It is a beautiful appetizer, especially for Christmas with the colors! All I can say is it was the hit off the night! Everyone loved it!

These turned out great! I made the toasts with a super stale baguette under the broiler in my oven, I also did not add any oil while toasting them. These were a hit at happy hour, I will definitely make again.

Super good! I brushed the bread with the oil, and made sure to flip the slices after baking for 5 minutes, depending on your bread it might bake much faster so keep an eye on it! The hot honey sauce paired with the garlic ricotta is inspired. Definitely double up on the honey sauce!

This was soooo delicious! I accidentally kept my toasts in the oven too long so they were hard enough to chip a tooth and these were STILL a huge hit. Easy enough (mashing the garlic is annoying but totally worth it) and will definitely need to make more of that hot honey for dipping! Next time I might try to microplane a small clove of fresh garlic into the ricotta to give it a bit of a garlicky kick. And will definitely take another commenter's suggestion to try with brussels sprouts! YUM!

The two reviews on this recipe that aren't 5-star seem to be centered on having bought low-quality ricotta -- but this is a hit either as a party app or a full blown dinner if you use a bigger slice of toast. I've made it both ways several times and they're gobbled up. The flavors go so well together and roasted brocolli is a dream. For the dinner-sized spin use a softer bread to toast up -- or else it may get too crunchy and be a bit of a pain to bite into!

I wanted to like this. Even with the garlic (which i couldnt get to mash and had to chop even after over cooking) the ricotta didnt taste like anything but watered down milk. The broccoli is good as expected, and the hot honey sauce was very good, but the ricotta's blandness just couldnt be overcome.

Ugh, I love this recipe. Made it for two holiday parties and even dared to take it home to my family's Christmas Eve (it's sacred, new recipes are not often welcomed). Total hit everywhere I went, quick and easy to put together and the hot honey is an added surprise. Also looks cute

This was gorgeous. The garlic in the ricotta is a game-changer! Will be trying this with Brussels sprouts as well. Love the hot honey!

Perfectly Putrid. Much like the game it went with. I make some mean vegan crostini cocotions this was the worst!


What kind of bread do I use for crostini?

Traditional crostini is made from a white French baguette. You should end up with small, almost bite sized pieces of bread after it is sliced.

But you can try other kinds of bread for unique flavor combinations. Just avoid any particularly dense and heavy varieties. Ones with visible holes in the interior are perfect texture for soaking up the buttery taste of the crostini sauce. Any of these toast well:

  • Ciabatta
  • Sandwich rolls
  • Tuscan loaf
  • Boules
  • Country loaf
  • There are now gluten free French breads available to make this dish that even your low carb friends can enjoy!

Since you will be toasting crostini, this recipe is a great way to use up bread that is past its prime. Slightly stale bread makes great crostini!


The easiest way to entertain during the holiday season is to have a list of go to appetizers that you know are delicious, but oh so easy to prepare. There are so many fun occasions for food and friends during the holidays, and my favorite way to serve a meal is with a lot of appetizers. (Check out my most popular appetizer recipe of all time here!!) It is casual and fun and allows for a lot of mingling and spending time with loved ones!

These Cheddar Bacon Garlic Crostinis are the perfect go to appetizer because you can make them ahead of time and assemble right before your guests arrive. No one wants to be attached to their stove as the guests arrive, and this easy appetizer recipe will definitely be a crowd pleaser. Come on, who doesn’t love cheese, bacon, and bread?! It is truly the perfect combination of foods in appetizer form. Want to add a little crunch? Throw in some slivered almonds to the mix!


Roasted Garlic Crostini With Assorted Toppings recipes

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