Preheat the oven to 180°C/ 355°F. Cut baguette into slices and place on a baking tray with baking paper. Brush the slices with olive oil and bake in the preheated oven for approx. 10 – 12 min.

pastry brush, baking tray, oven, baking paper, cutting board, knife

1 baguette / 5 tbsp olive oil

For the bruschetta style crostini, finely dice garlic and shallots and cut basil leaves into thin strips. Next, quarter tomatoes, remove the cores and dice them.

cutting board, knife

1 cloves garlic / 2 shallots / 6 basil leaves / 2 tomatoes

Mix the garlic, shallots, basil and tomatoes, seasoning with olive oil, balsamic vinegar, sugar, and salt and pepper. Spread on a third of the baked baguette slices.

small bowl

2 tbsp olive oil / 1 tbsp balsamic vinegar / 2 tsp sugar / salt / pepper

For the goat cheese crostini, first roast pine nuts in a frying pan until golden.

small frying pan

20 g pine nuts

Mix the goat cheese with honey and roasted pine nuts, season with salt and pepper. Spread the mixture on an additional third of the baguette slices.

small bowl

100 g goat cheese / 20 g honey

For the Parma ham crostini, first lay the arugula, then the Parma ham on the remaining baguette slices. Sprinkle thin Parmesan shavings over the slices. Serve a variation of all crostini.

peeler

100 g Parma ham / 30 g arugula / 15 g Parmesan