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Game-Day Bacon Tomato Crostini

Game-Day Bacon Tomato Crostini

In a mixing bowl, add the mayonnaise, 1 tablespoon of the lemon juice, the lemon zest, garlic, salt, and pepper. Stir to combine, and then set aside.

For the crostini, preheat the oven to 350 degrees F.

Place the bacon slices on a baking sheet, sprinkle freshly ground black pepper all over the bacon, and place into the oven until cooked and crispy, 15 to 20 minutes. Once done, remove from the oven and cut each slice into thirds, then set aside.

Place the bread slices onto a baking sheet, drizzle with a little olive oil, and bake in the oven until slightly golden, about 12 minutes.

Once done, remove from the oven and set aside. Peel and remove put from the avocado then thinly slice, and drizzle the remaining tablespoon of lemon juice over the avocado slices to prevent browning.

To assemble the crostini, smear the mayonnaise mixture, then add 2 to 3 thin slices of avocado, 3 to 4 thin tomato slices, bacon, and a cheese shaving. Enjoy!


Simple Italian Crostini Recipes for Game Day Appetizers


I love crostini. anything that tops this crunchy bread is something I can eat anytime of the day. I decided to make my top four quick and simple crostini. If you try one, the skies the limit of endless possibilities. If you haven't had them give one of these a try, leftovers are perfect to make a great crostini! Perfect for pick foods before that big game, family get together, or even a perfect brunch!


To start, preheat over to 350 degree oven. Arrange baguette slices around 1/4 inch thick, on a large baking sheet.

Brush both sides of the baguettes with olive oil, season with salt, pepper and rub each piece with a fresh cleaned piece of garlic clove. Bake around 15 minutes rotating halfway through if undersides are not browning.

Let cool on baking sheets. You can place in a plastic bag up to 1 week or freeze. Top with any desired toppings with cheese pop in the oven until the cheese melts and there you have it!. Here are some suggestions below.

White Bean Garlic and Basil Crostini

2 cups of white beans, navy, cannellini or great northern, fresh or canned rinsed and drained.

1/4 teaspoon oregano, parsley and basil (fresh basil and parsley if you have it)

1/4 teaspoon garlic powder

1 tablespoon extra virgin olive oil

Mix all ingredients together mashing beans slightly, season with kosher salt and white pepper to taste with a dash of cayenne pepper. Spread on toasted crostini. For a hot version top with provolone, broil until cheese melts.

Fresh Tomato Basil Insalata Caprese Crostini

In a bowl combine 1 cup of chopped plum tomatoes, cherry or grape. Add 1/2 cup chopped fresh basil with 1 tablespoon olive oil, 1 teaspoon balsamic vinegar, season with oregano, parsley, salt and pepper to taste mix together. Slice thin pieces of mozzarella and assemble. Place on cheese on top of crostini, top with tomato basil mixture for this cold style crostini. For hot add the same ingredient topping with mozzarella cheese last and bake until the cheese melts.

Bacon Lettuce and Tomato Crostini

(Just spread with mayonaise, top with crumbled bacon, chopped lettuce and tomato)

1 cup pitted black olives

1 cup pitted green olives

1 cup pitted kalamata olives

2 tablespoons balsamic vinegar

1/4 teaspoon oregano, black pepper, cayenne pepper

1 teaspoon chopped parsley


Combine the black olives, green olives, kalamata olives, and garlic in the container of a food processor. Pulse to chop with food processor, or by hand, then add balsamic vinegar and olive oil, add spices and herb. Process leaving little chunks or smooth which ever you prefer. Refrigerate for at least one hour, or overnight if possible, before spreading on pre baked crostini.

Steak Parmesan Marsala Crostini

1 boneless sirloin steak cut into small slices (leftovers work great)

1/2 teaspoon garlic powder

grated parmesan cheese long strands

fresh parsley or dried for garnish

Marinate the steak in a bowl for at least 1 hour. In a medium size fry pan, heat oil, saute steak until desired doneness. Sprinkle crostini with parmesan and garlic powder, top with cooked steak, add more parmesan. Garnish with parsley.

Basil
Olive oil
Bread
Chopped Tomato
Optional Cubed mozzarella


As always I recommend making what you can from scratch, and I have a delicious Maple Bacon Onion Jam recipe for you to make if you&rsquore up to it! You can also make your own homemade baguette with this 30 minute recipe! That being said a jar of trader joe&rsquos bacon jam (or whatever you have) and a store bought baguette works just fine too!

  • Baguette &ndash For the quantity of cheese and bacon jam I recommend enough baguette to yield 40 slices or so. This is dependent on how thick you slice them, but 2 small or 1 large baguette will do.
  • Bacon Jam &ndash My recipe for bacon jam is the perfect amount, but you want at least two cups, more if you like a heaping spoonful on each.
  • Cream Cheese &ndash half a block will do, room temperature for easy blending.
  • Mascarpone Cheese &ndash An italian double cream cheese (twice the cream as cream cheese) that has less tang but crazy creaminess that blends perfectly with cream cheese.
  • Lemon Juice &ndash Just a touch of lemon juice, fresh squeezed if you can!
  • Honey &ndash The sweetness to cut through the tang of cream cheese.
  • Olive oil &ndash To make the perfect crostini, you&rsquoll need to to brush them with oil for baking.
  • Kosher salt &ndash A touch for sprinkling over the baguette before baking, and a touch for the cheese.

Tomato & Basil Crostini

1. Place oven rack about 5 inches from source of heat. Preheat broiler. Cut loaf of bread lengthwise in half brush cut sides of bread with 2 tablespoons oil. Cut each half crosswise into 6 equal pieces. Place bread in single layer on rimmed baking pan. Broil 1 minute or until bread is lightly toasted.

2. In medium bowl, combine tomatoes, basil, garlic, salt, pepper and remaining 1 tablespoon oil. Let stand at room temperature 30 minutes before serving.

3. To serve, spoon tomato mixture onto bread. Sprinkle with cheese and garnish with basil leaves, if desired.


Approximate nutritional values per serving:
188 Calories, 7g Fat (1g Saturated), 0mg Cholesterol,
464mg Sodium, 26g Carbohydrates, 2g Fiber, 5g Protein

> Tomato mixture may be prepared and refrigerated up to 4 hours in advance. Let tomato mixture stand at room temperature 30 minutes before serving.
> To cut down on fat, lightly coat bread with olive oil cooking spray instead of 2 tablespoons olive oil.


Recipe Summary

  • 1 baguette (8 to 10 ounces), sliced 1/4 inch thick (about 60 slices)
  • 3/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • White-Bean and Caper Crostini
  • Tomato-Basil Crostini
  • Artichoke-Dill Crostini
  • Salami-Ricotta Crostini
  • Pesto-Bocconcini Crostini
  • Goat Cheese and Sun-Dried Tomatoes Crostini
  • Goat Cheese and Sun-Dried Tomatoes Crostini

Preheat oven to 350 degrees. Arrange baguette slices on two large rimmed baking sheets brush both sides with oil, and season with salt and pepper.

Bake, rotating sheets halfway through, until golden, 15 to 20 minutes (if undersides are not browning, turn crostini over once during baking). Let cool on baking sheets. Top crostini with desired toppings, and serve.


How To Make Crostini

Crostini is an easy canapé that simply are crispy, toasted bread topped with anything you want. They are the perfect finger food for any party. Making crostini is not difficult but there are a few things you need to make sure you do.

  1. Use small slices of bread. Crostini should be easy to eat and small enough to eat in a few bites.
  2. Crostini means "little crusts" in Italian. So make sure you toast up your bread nicely.
  3. Add flavor by brushing your crostini with olive oil, rubbing it with garlic or season with salt and pepper.

Then add any toppings you prefer!

Here is a post that shows you how to make your crostini base.

Many people get bruschetta and crostini confused. They are similar in that they are both toasted bread. The ty[e of bread used and how it is toasted is what differentiates them. Bruschetta is typically longer bread that is more airy. It is also traditionally roasted over coals vs. baked in the oven.


Ready to make the spicy bacon dip recipe?

Luckily, Tabasco has graciously shared this recipe with FoodSided. Even the most novice cook can master this recipe.

  • 2 tsp TABASCO® Brand Chipotle Sauce
  • 8 oz. cream cheese
  • 1/3 cup ranch dressing
  • 1 cup sharp cheddar
  • 1/2 cup chopped cooked bacon
  • Preheat oven to 350F.
  • Combine all ingredients. Place in shallow baking dish.
  • Place in oven and bake for 12-15 minutes or until warmed.
  • Serve with chips or crostini.

If you choose to make the spicy bacon dip, here are a couple of hints. The Chipotle Sauce adds a smoky note to the recipe. If you prefer a bolder, spicier heat you can choose a different Tabasco or simply do half the Chipotle and half traditional Tabasco. It does change the flavor, though.

Also, make sure that the bacon is crispy and well-drained. The crispy bacon is important to provide a little bit of texture in the recipe. The size of the pieces depends on your personal preference.

Lastly, serving this dip on a crostini makes it a hearty appetizer. If you use chips, consider a thicker chip that will stand up to the creamy dip. No one wants to lose a chip in that dip.

If spicy bacon dip doesn&rsquot tempt your taste buds, Tabasco has a variety of dip recipes for the big game menu. From a pizza dip to infused ranch chipotle dip, there are many recipes that will score at any big game gathering.


Ina Garten Make Ahead Appetizers

Our first make-ahead appetizer is Tomato Crostini with Whipped Feta by Barefoot Contessa. You can make the whipped feta a few days in advance. If you are in a rush, buy pre-made toasted bread at places like Fresh Market to save time.

To make these ahead of time

  • Toast the slices of bread under the broiler until crisp. They will last all day uncovered.
  • Prepare the Whipped feta mixture and store in the fridge

We did not use the pinenuts this time&hellip You can toast the pine nuts and make the tomato mixture an hour before serving. We had leftovers and it was just as good the next day.

Having to run a carpool an hour before the summer party, I mad the tomato mixture and allowed it to sit on my countertop to blend the flavors.

Just before the guests arrived I assembled these flavorful appetizers.

Making these in an assembly line is probably the easiest way.

We just love the colors of this summer appetizer. I think it just screams summer.

Another Ina Garten Make Ahead Summer Appetizer.

Roasted Figs with Prosciutto

The next make ahead appetizer recipe shares the flavor of summer figs and salty prosciutto. If your figs are sweet and fresh, just wrap them in the prosciutto and serve. I tasted on before serving this and they needed to be roasted.

HOW TO MAKE ROASTED FIG APPETIZER AHEAD OF TIME

You can wrap the halved figs hours before your guests arrive and store them in the fridge in a sealed container. The recipe suggests serving them warm, but with a buffet-style party, that was not possible.


Holiday Apps Made Easy With Triscuit Crackers

Sure, Triscuit crackers are great for snacking. (In fact, I am munching on some Triscuit Garden Herb crackers while writing this post!)

But did you know that you can also make a great appetizer in minutes simply by topping a Triscuit!?

Triscuit crackers, NON GMO project verified and baked with 100% Whole Grain Wheat, are thick and sturdy, making them the perfect cracker for topping. So, don&rsquot be afraid to pile those toppings on!


Bruschetta

We are up to our ears with fresh tomatoes, and that is never a bad thing. What I love about planting tomatoes, is really the excitement I see when I bring a large bowl into the kitchen and watching my wife’s expression. See, she is really the one who loves tomatoes. I stepped in my grandfather’s shoes where I’m not the biggest fan, but I do eat them. It took me years to actually love eating tomatoes, and when I say that, I mean in my late twenties when my wife and I were together. She is the one who gave me the nudge, and I probably started to really enjoy them when she turned me on to serving sliced tomatoes with a bit of soy sauce, and cracked black pepper, along with rice. With that said, we are sitting on a load of tomatoes, and it has been my goal to create recipes with them. That’s where bruschetta comes into play.

I know people who simply love bruschetta, pronounced as Brusketta, and it is some of the simplest and pure things to make. Perfect for this time of year when you have an abundance of tomatoes. You can go as far as you want when making bruschetta, but to me, it’s the simple route. Tomatoes, a bit of basil, garlic, salt, and pepper, all topped on a crostini.

I am not adding amounts here as you basically want to have a substantial amount of tomatoes on each crostini. You could make 3 or you can make 20 if you know what I am saying. I fed a party of 8 adults and used about 12 small tomatoes, and 5 leaves of fresh garden basil.

  • 1 Italian loaf of bread, sliced into 1 1/2 inch rounds
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 3 cloves garlic
  • 12 whole medium sized tomatoes, diced, seeds removed
  • 5 leaves of fresh basil, torn
  • salt, to taste
  • cracked black pepper to taste
  • Parmesan cheese, optional

Start by heating a skillet on low heat. Add the butter, olive oil, and garlic. Melt and simmer on low heat for about 15 minutes. The goal is to infuse the butter and oil with great garlic flavor. Now you can skip this step if you want, and simply rub some of the toasted bread with fresh garlic, but I really enjoy the butter and oil combination, with just a hint of great garlic.

Preheat your oven to 350 degrees.

To a parchment lined baking sheet, add the sliced bread. Brush both sides with the garlic butter and oil mixture. Sprinkle with some parmesan cheese. Place in the oven and toast for about 12-15 minutes, or until lightly golden.

During this time, quarter the tomatoes, and then chop into a small dice. Add the tomatoes to a bowl, and add in the torn basil, not chopped basil. Season with a pinch or two of salt and pepper, and stir. Cover and place in the refrigerator for about one hour.

You will notice juices extract from the tomatoes. That’s fine. Reserve that if you want and use it in some sauce, or bloody mary’s. Your call.

Take a crostini, and using a slotted spoon, add the tomato and basil mixture on the top of each crostini.

The result is nothing more that pure greatness. It’s simple. It’s fresh, and delicious, and you get everything you could ever want in fresh garden ingredients. Are you a fan of brushcetta? Do you ever change it up from the basics? Hope you enjoy!

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