Winter Crostini
Yummy, refreshing, and simple winter crostini.
Servings Prep Time
8People 30Minutes
Cook Time Passive Time
45Minutes 0Minutes
Servings Prep Time
8People 30Minutes
Cook Time Passive Time
45Minutes 0Minutes
Prosciutto, Olives, and Orange Crostini
Brie, Pistachio, and Pomegranate Crostini
Beets, Mozzarella, and Fennel Crostini
Smoked Salmon and Lemon Chive Riccotta
Prosciutto, Olives and Orange Crostini
  1. Peel and separate your oranges, set aside.
  2. Take a few orange pieces and juice, mix in with vinegar, salt, and pepper and set aside.
  3. Place a neatly folded slice of prosciutto on each slice of bread.
  4. Adorn with orange slices and orange vinaigrette.
  5. Slice olives thinly and place on top of prosciutto and orange slices.
Brie, Pistachio and Pomegranate Crostini
  1. Set brie out until it is close to room temperature and then slice it generously. Place the brie on the bread. You want every morsel of bread to have a bit of brie on it.
  2. If you are toasting the pistachios yourself, crack the pistachios and place in a skillet on medium low heat, add a little salt for flavor. Ignore this step if you purchased roasted pistachios ready to eat.
  3. Place the pistachios on the brie – you want ~1 nut per bite.
  4. De-seed the pomegranate and place on brie. Ideally each bite of crostini will have a pistachio and a pop of pomegranate.
Beets, Mozzarella and Fennel Crostini
  1. Rinse your beets and rub off any extra dirt. Wrap in foil and place in the oven at 400 degrees. Cook for ~45 minutes or until tender.
  2. When the beets are cooked, peel and gently slice them as thinly as you can. Set aside to cool.
  3. Chop the fennel and set aside.
  4. Tear or slice the mozz and begin constructing the crostini. Alternate between beets and mozzarella on the bread. Dress with fennel, balsamic vinegar, and black pepper. If you like you can also add the fennel fronds for a little color.
Smoked Salmon and Lemon Chive Riccotta
  1. Chop the chives.
  2. Mix the chives, lemon juice, and olive oil into the ricotta. Let this rest for a few minutes before using.
  3. Smear a healthy portion of ricotta onto each slice of bread and top with a slice or two of salmon.
  4. Dress with lemon zest.