Herbed Crostini Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Brush both sides of each baguette slice lightly with olive oil. Bake for 4 minutes per side. Remove from the oven and sprinkle the Gruyere evenly over the bread. Turn the oven to broil. Place the crostini back in the oven under the broiler until the cheese is melted.
• Melt the butter in a large skillet over medium heat. Add the mushrooms, white wine and tamari. Cook until the mushrooms are soft and the liquid has evaporated. Finish with a small pinch of sea salt.
• Spoon the mushrooms out of the pan directly onto the crostini. Garnish with the chopped chives and flat-leaf parsley.

Steps:

• Preheat oven to 400 degrees F.
• Heat olive oil in a large skillet with a metal handle over medium-high heat. Add tenderloin and sear each side. After all sides have been seared, place skillet in oven and roast for 15 to 20 minutes per pound (per tenderloin) or until an instant-read thermometer registers 155 to 160 degrees F. Remove from oven and let rest for 10 minutes.
• Place baguette slices on a baking sheet and toast in preheated oven until just golden around the edges, about 7 to 10 minutes. Remove and set aside to cool.
• Spread toasted baguette slices with 1 heaping teaspoon of the herb cheese spread. Slice pork tenderloin into 1/4-inch thick slices and place on top of bread slices. Top each slice of pork with a small dollop of the herb cheese spread and top with a cherry tomato half.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and set aside.
• Toss grapes, 1 tablespoon olive oil, thyme, and oregano together in a medium bowl. Spread grapes out evenly on the prepared baking sheet and sprinkle with salt and pepper.
• Bake in the preheated oven until grapes are tender and their skins start to wrinkle, 12 to 15 minutes.
• Meanwhile, brush baguette slices lightly with remaining olive oil and place on another baking sheet.
• Toast in the preheated oven until lightly browned, 3 to 4 minutes. Remove grape mixture and crostini from the oven and let cool slightly.
• Mix ricotta cheese and lemon zest together in a bowl. Spread onto each crostini and top with grape mixture. Drizzle with balsamic glaze and serve.

Steps:

• Grilled Vegetable Antipasto:
• 1. Brush the grill grates lightly with the safflower oil. Prepare a hot fire on a gas or charcoal grill.
• 2. Whisk together the olive oil, vinegar, and basil in a small bowl until well blended. Brush the zucchini, yellow squash, onion, red bell peppers, and scallions with the olive oil mixture. Place the vegetables on the hot grill and cook 3 to 4 minutes per side until crisp-tender. Season with salt and pepper.
• 3. Soak the sun-dried tomatoes in 1 cup hot water, covered, about 5 minutes or until softened. Drain and set aside. (Note: Eliminate this step if you are using sun-dried tomatoes packed in oil.)
• 4. Arrange the grilled vegetables, sun-dried tomatoes, and sliced tomatoes on individual plates or a serving platter. Add a slice of chevre on the side of the vegetables. Drizzle the vegetables with the vinaigrette, and drizzle a little more vinaigrette around the place. Garnish with the parsley and basil. Season with additional salt and pepper, if desired, and serve with crostini.
• Crostini:
• Makes 25 to 30 crostini
• 1. Preheat the oven to 400 degrees
• 2. Slice the bread on a slight angle into 1/4-inch-thick slices and place on a baking pan in a single layer.
• 3. Mix together the olive oil, butter, parsley, dill and pepper in a small bowl.
• 4. Brush one side of each piece of bread with the butter mixture and sprinkle with the salt. Toast in the oven 10 to 15 minutes, until golden brown and crunchy.
• 5.Let cool completely, then store in an air-tight container up to 1 week.
• Herbed Balsamic Vinaigrette:
• 1. Combine the vinegar, lemon juice, herbs, and pepper in a small bowl and stir to mix.
• 2. Slowly add the olive oil and the canola oil and whisk until all the oil is incorporated. Refrigerate in an air-tight container until ready to use or up to 1 week.
• Herbed Chevre:
• 1. Mix the parsley and pepper together on a plate. Roll the chevre log in the mixture, pressing lightly so the seasonings adhere. Wrap in plastic wrap and chill 1 to 2 hours.
• 2. Remove the log from the refrigerator and unwrap. Cut into 1-inch slices with string, dental floss, or wire. Keep refrigerated until ready to serve

Steps:

• Bring a large pot of salted water to the boil and cook the broad beans for 5-6 mins until tender. Immediately plunge into a bowl of ice-cold water. Squeeze the broad beans from their pods and transfer to the bowl of a food processor with the olive oil, feta, honey, lemon juice and dill fronds. Season with black pepper and blitz to a smooth purée.
• Meanwhile, brush the baguette slices with some olive oil and toast or griddle until golden. Rub with the cut side of a halved garlic clove. Finely chop the blanched asparagus spears and toss in a little olive oil with a squeeze of lemon juice. Spread the purée over the crostini and top with the sliced asparagus and some extra dill. Leftover purée will keep in the fridge for up to two days.

Steps:

• Melt butter in a medium stockpot over medium heat. Add onion, garlic, and 1 teaspoon salt. Cook, stirring occasionally, until onion is translucent, about 5 minutes.
• Place rosemary and sage on a small square of cheesecloth, and tie with kitchen string. Stir in the herb sachet, squash, potatoes, stock, and water. Bring to a boil, then reduce heat to a simmer, and cook until vegetables are soft, about 15 minutes. Discard herb sachet. Let cool slightly.
• Working in batches, puree soup in a blender until smooth. Adjust to desired consistency with stock or water. Season with salt and pepper. Serve with crostini.

Steps:

• Preheatbroiler.Mix herbs and cream in a small bowl. Brush 1 side of each slice of bread with cream mixture. Season with salt and pepper. Place bread slices on a baking sheet, cream side up. Broil, flipping once, until gold and crisp, about 4 minutes total.

Steps:

• Set oven control to broil. On ungreased cookie sheet, place bread slices. Lightly brush each with oil. Broil 4 to 6 inches from heat about 1 minute or until light golden brown.
• In small bowl, mix cream cheese and green onions. Spread mixture on toasted bread slices. Broil about 1 minute longer or until cream cheese bubbles. Garnish with thyme leaves and tomatoes.