Good For Health Crostini Salad Recipes

Steps:

• Set the oven to broil at 425 degrees F (220 degrees C).
• In a small saucepan, combine the olive oil, butter and garlic. Set over medium heat, and cook until butter has melted and the mixture starts to bubble. Season with salt and pepper. Remove from the heat.
• Dip each slice of bread into the garlic mixture, turning to coat each side. Place Parmesan cheese on a plate. Press one side of each piece of bread into the cheese, and place cheese side up on a baking sheet.
• Broil on the middle rack of the preheated oven for about 8 minutes, or until golden brown.

Steps:

• Heat oven to 350ºF.
• Brush bread slices with dressing; place in single layer on baking sheet.
• Bake 10 to 13 min. or until golden brown. Cool 5 min. Meanwhile, combine all remaining ingredients except arugula.
• Top toast slices with chicken mixture and arugula.

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Place baguette slices on a baking sheet.
• Mix cream cheese and semi-soft cheese together in a bowl.
• Combine black olives, green olives, red peppers, parsley, and garlic in a bowl to make the olive salad.
• Broil baguette slices until golden brown, 3 to 5 minutes. Spread cheese mixture over baguette slices and top with the olive salad.

Steps:

• 1. Pick through the crabmeat to remove any bits of shell. Transfer to a nonreactive bowl.
• 2. Add the 1/2 cup of olive oil, bell pepper, chives, basil, lemon juice and zest and mix well. Season to taste with salt and pepper.
• 3. Top each crostini with about 1 tablespoon of the crab mixture. Drizzle with olive oil and serve.

Steps:

• Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
• Arrange the bread in a single layer on the prepared baking sheet. Brush each piece of bread with olive oil. Lightly sprinkle with salt. Bake for 12-14 minutes, until the edges are light golden brown. Let cool.
• Make the Waldorf chicken salad: In a medium bowl, combine the chicken breast, grapes, celery, mayonnaise, and lemon juice and mix well. Season with salt and pepper.
• Place 2 apple slices on each crostini. Top with 1 heaping tablespoon of chicken salad. Garnish with ½ teaspoon chopped walnuts.
• Enjoy!

Steps:

• Combine ground beef, minced garlic, salt and pepper in large bowl, mixing lightly but thoroughly.
• Lightly shape into four 3/4-inch thick patties, shaping to fit the bread slices.
• Place patties on grid over medium, ash-covered coals.
• Grill, uncovered, 13 to 15 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color, turning occasionally.
• Season with salt and pepper, as desired.
• Meanwhile brush both sides of bread slices lightly with oil.
• Place bread around outer edge of grid.
• Grill a few minutes until lightly toasted, turning once.
• Remove bread from grid; rub both sides of each slice with a garlic quarter.
• Place one lettuce leaf on four of the crostini; top each with a burger.
• Sprinkle evenly with cheese; cover with remaining crostini.
• Cut burgers in half, if desired; arrange on lettuce-lined platter, if desired.