Crostini Toppers

Quick And Easy Toppings For Appetizer Toasts

Goat Cheese and Fig:
Crostini
3 Tablespoons jam or fruit paste2 ounces crumbled goat cheese
Four whole fresh figs

Preheat oven to 350 degrees.  Gently wash the figs and slice into 1/4 inch rounds.  Dab jam or fruit paste on each slice of crostini.  Crumble a small amount of goat cheese on each toast and top with sliced figs.  Place on a baking sheet and hear in oven 5 to 10 minutes until goat cheese softens.  Serve warm.

Gorgonzola and Prosciutto:

Crostini
Fruit paste or jamGorgonzola
Prosciutto

Spread crostini with fruit paste.  Top with gorgonzola and prosciutto.

Salted Fig:

Crostini
Figs
Honey
Sea salt

Slice figs into 1/4 inch rounds.  Top crostini with figs; drizzle with honey; sprinkle with sea salt; serve.

Traditional Crostini

Crostini
Garlic clove, peeled and sliced crosswise
plum tomato, diced
sea salt

Rub crostini with the garlic clove, top with diced plum tomatoes, and sprinkle with sea salt.

Beef And Horseradish Cream:

Crostini
1/4 pound deli roast beef - very rare
Kosher salt and freshly ground black pepper
2 to 3 Tablespoons sour cream or creme fraiche
1.5 teaspoons prepared horseradish

Slice deli roast beef into strips.  Season with salt and pepper.  Prepare horseradish cream by mixing the sour cream and horseradish in a small bowl.  Season with a few grinds of black pepper.  Top crostini with strips of beef and a small dollop of horseradish cream.  Serve.

Pear Pecan Toasts:

Crostini
5 ounces Roquefort cheese
2.5 Tablespoons heavy cream
1 small ripe pear, thinly sliced into wedges
2.5 to 3 Tablespoons pecans, chopped

In a small bowl , mix the Roquefort cheese and heavy cream with a fork.  Spread 1 teaspoon of the cream mixture on each crostini.  Top with a pear slice and garnish with chopped pecans.

Mixed Olive Tapenade

Crostini
1.7 ounce package Mario Manzanilla olives seasoned with Thyme and Garlic 
1.7 ounce package Mario Kalamata olives seasoned with Thyme 
1/2 teaspoon capers
1/4 teaspoon prepared minced garlic
1/2 Tablespoon olive oil
1/4 teaspoon cilantro paste


In a small food processor or food chopper, combine olives, capers, and garlic.  Slowly add olive oil and process until well combined.  Transfer to a bowl and stir in cilantro.  Season with ground pepper.  Spread on crostini and serve.