I don’t think I could ever get tired of crostini. There are endless flavor combinations to experiment with, and they’re just so quintessentially Italian. Plus, they’re perfect for the holidays - delicious to eat and beautiful on the table.

Serve all of the below recipes with crostini (little toasts) - Slice a baguette or other good bread into approx. ½” slices. Drizzle with olive oil and a light sprinkling of kosher salt (if desired) and then broil until a light golden brown.

crostini with Olive pesto & Mozzarella

Ingredients

4oz fresh mozzarella cut into ½” cubes.

Olive pesto - recipe below

1 cup marinated green olives (pitted or pits taken out) in oil*
1 heaping cup fresh basil
⅓ cup pine nuts
1 garlic clove
¼ cup finely grated pecorino cheese
¼ - ⅓ cup olive oil*
Salt & pepper to taste

*I used Olives packed in sunflower oil. If you have the same you can use some of it with the olive oil or replace the olive oil. Adjust the quantity to your desired consistency.

Preparation - Add all of the ingredients except for the mozzarella in a food processor and process until desired consistency. Spread the olive pesto on toasts, top with the mozzarella and additional oil, salt and pepper if desired.

Bonus :) This pesto goes great on pasta too!

Bruschetta with Tuna and cannellini beans

Ingredients

1 - 15oz can cannellini beans
6oz can tuna
¼ cup minced red onion or chives
Olive Oil
Salt & Pepper

Preparation - Break up tuna in a bowl. Add the beans and olive oil (enough to coat the ingredients), and salt and pepper to taste. Stir gently and adjust salt, pepper & olive oil if desired. Garnish with chives if using.

Bonus :) This is fantastic as a salad - simply top a bed of lettuce with the above and add additional olive oil, salt and pepper

Bruschetta with mortadella cream

Ingredients

4.5 oz Mortadella
6Tbsp Cream Cheese
6Tbsp Mascarpone
3Tbsp ½ & ½ or cream
¼ tsp dried oregano
Fresh basil and pepper to garnish

Preparation - Add all ingredients into a food processor and process until desired creaminess. Add additional ½ & ½ if desired. Top toasts with spread and garnish with pepper and basil

Bruschetta with Chèvre & peaches

Ingredients

4oz Chèvre Cheese
1 Ripe Peach
Fresh Basil
Balsamic Vinegar glaze*

Preparation - Spread Chevre on toasts, top with sliced peach, fresh basil and a drizzle of balsamic.
*The BV glaze is made to be just a bit thicker and sweeter than regular balsamic and is nicer for a garnish. Either can be used though.

Bruschetta with creamy gorgonzola and cranberries

Ingredients

½ cup crumbled gorgonzola cheese
2 oz cream cheese
3 Tbsp ½ & ½
Pepper
Toasted pecan pieces
Dried cranberries
Parsley
Preparation - In a food processor, process cheeses, ½ & ½, and pepper until creamy. Spread on toasts and top with pecans, cranberries and parsley.