Variations of crostini
Time: 30 min. preparation time, 10 min. baking time
Nutrition: Calories ca 449 / Protein 12g / Carbohydr. 45g / Fat 24g
Ingredients (4 servings)
|7 tbsp||olive oil|
|1 tbsp||balsamic vinegar|
|100 g||goat cheese|
|20 g||pine nuts|
|100 g||Parma ham|
pastry brush, baking tray, oven, potato peeler, baking paper, 2 small bowls, small frying pan, cutting board, knife
When chilled, this crisp and light sparkling wine is perfect with finger food. It harmonizes wonderfully with the slight tartness of the goat cheese and works delightfully with the Parma ham.
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.
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.
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.
100 g Parma ham / 30 g arugula / 15 g Parmesan