Cheesy Crostini Recipes

Steps:

• Position an oven rack 5 to 6 inches from the broiler element. Preheat the broiler to high. Line a baking sheet with heavy-duty aluminum foil.
• In a small bowl gently toss the tomatoes, shallots, 1/2 tablespoon of olive oil and vinegar together. Spread out the mixture on the prepared baking sheet. Set the baking sheet on a rack under the broiler element. Broil until the tomatoes begin to show a few black spots, about 4 minutes with oven door closed. Turn the mixture, using a spatula, and broil 3 minutes longer with the oven door closed. Remove from the oven and transfer the mixture with a slotted spoon to a small bowl; set the bowl aside until needed. Retain the broiler heat on high.
• While the tomatoes are broiling, combine the ricotta, blue cheese, pesto, 1/2 teaspoon salt, lemon juice and lemon peel in a medium bowl.
• Arrange the baguette slices on a large baking sheet and brush with the remaining 2 tablespoons of olive oil. Put the baking sheet on the rack under the broiler element and broil until golden, about 1 minute or so per side, watching carefully. Remove from oven.
• To assemble, season the tomato mixture with remaining 1/4 teaspoon salt and peppercorns, then stir in the basil. Spread some of the ricotta mixture over each crostini. Top with the tomato/onion mixture, then sprinkle with shredded cheese, dividing all the ingredients equally among the slices. Transfer to a serving plate and serve.

Steps:

• Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
• Place the baguette slices on the lined baking sheet. Bake until starting to crisp but not totally toasted, about 5 minutes.
• In a mixing bowl, stir together the cheeses, parsley, lemon zest and anchovy paste. Spread 1 tablespoon of the mixture onto the center of each baguette slice, being sure to leave a border of clean bread surrounding the cheese (it will spread as it melts in the oven). Place an artichoke heart in the center of each and set back on the baking sheet. Sprinkle about 1/2 teaspoon of grated Parmesan over each artichoke heart.
• Bake until the Parmesan is melted, about 10 minutes. Serve warm.

Steps:

• Stir together swiss cheese and next 3 ingredients.
• Spread 1 side of each bread slice with cheese mixture; sprinkle with diced bell peppers.
• Place bread slices on a baking sheet.
• Bake at 350 for 10-12 minutes.
• Top with olive slices, if desired.
• Serve immediately.

Steps:

• Heat oven to 350°F.
• Crumble both meats into large skillet; cook on medium heat until evenly browned, stirring occasionally. Drain meats; return to skillet. Add all remaining ingredients except bread; mix well.
• Arrange bread slices in single layer on baking sheets; top with meat mixture.
• Bake 10 to 12 min. or until heated through.

Steps:

• Preheat oven to 400 degrees. Bake the slices of bread until lightly browned (about 10 minutes). The slices may be toasted under a broiler or over a grill instead.
• Preheat broiler. Spread the slices with mustard, topped with slices of cheddar cheese and sprinkle with cayenne. Brown under the broiler and arrange on a serving platter.

Steps:

• Preheat oven to 400°. Toss together Brussels sprouts, 2 tablespoons olive oil, nutmeg, salt and pepper; place on a foil-lined 15x10-in. baking pan. Roast, stirring once, until tender and browned, about 20 minutes., Process feta and cream cheese in food processor until smooth. Place bread slices on a foil-lined baking sheet. Brush with remaining olive oil; broil until just golden, 1-2 minutes. Spread bread slices with feta cheese mixture; top with Brussels sprouts. Sprinkle with Gruyere cheese. Broil 5-6 in. from heat until cheese is melted and starting to brown, 1-2 minutes. If desired, drizzle with garlic oil. Serve immediately.

Steps:

• Soak the cashews overnight in just enough water to completely cover them. The next day, drain and rinse the cashews, then set aside.
• In a medium sauté pan, sauté the onions in the 1 tablespoon of oil until translucent and tender, about 5 to 7 minutes.
• Place the soaked cashews, sautéed onions, miso, lemon juice, minced garlic and water into a blender and process until smooth.
• Mix in the chopped artichokes, and nutritional yeast, salt and pepper, to taste.
• In the meantime, preheat broilier to high.
• Brush the baguette slices with a light layer of olive oil and broil for 2-4 minutes, watching closely to not burn.
• Top each toasted slice with 1 tbsp of the cheezy artichoke spread then sprinkle with chives.

Steps:

• Preheat the oven to 375° F.
• Slice the tomatoes in half, cut the top part of the head of garlic and bake for 30 minutes.
• Make the whipped Feta spread: In a small food processor, place the feta, Greek yogurt, cider vinegar, salt and pepper and process until fairly smooth.
• Slowly stream in the extra virgin olive oil, while continuing to blend (you may need more or less, depending on your desired consistency). Taste and adjust the seasoning.
• Refrigerate for at least half an hour before using. Bring to room temperature, stir again and serve.
• Toast the sliced bread for just 10 minutes, or until lightly brown.
• Remove from the oven and spread some of the roasted garlic.
• Next, spread the whipped feta on the slices and then top with roasted tomatoes.
• Garnish with some fresh chives and serve.

Steps:

• Preheat oven to 350°F with rack in middle.
• Arrange bread slices in 1 layer on a large baking sheet and brush tops with 3 tablespoons oil.
• Stir together remaining tablespoon oil, cheese, garlic, 1/4 teaspoon kosher salt, and 1/4 teaspoon pepper in a small bowl. Sprinkle each slice with about 1 teaspoon cheese mixture, mounding it slightly.
• Bake until topping just starts to melt, 6 to 8 minutes. Sprinkle with parsley and kosher salt to taste. Serve warm.