Ingredients
Scale
- 2 baguettes, thinly sliced (1/4"-1/2" thick)
- Extra Virgin Olive Oil
- 1 clove garlic, peeled
- Kosher salt
- Freshly ground pepper
For the Nectarine and Lemon-Basil Sugar Crostini
- 2 nectarines, thinly sliced
- 2 tablespoons sugar
- 1/2 - 1 teaspoon fresh lemon zest
- 10 basil leaves, chiffonade (rolled up and cut into thin strips)
- Weissbier Cheese, sliced (or another soft, mild, buttery cheese like gouda, edam, or havarti)
For the Roasted Grape and Thyme Crostini
- 1 and 1/2 cups seedless red grapes
- Extra Virgin Olive Oil
- Kosher salt
- Small handful thyme sprigs, leaves removed and roughly chopped
- Hirten Cheese, thinly sliced (or a good quality Parmesan cheese)
For the Roasted Cherry Tomato and Pesto Crostini
- 1 Pint Cherry Tomatoes
- 2 cloves garlic
- 1 1/2 - 2 c. fresh basil
- 1/2 - 2/3 c. olive oil
- Kosher salt
- Freshly ground pepper
- 1/4 cup shredded Hirten cheese (or Parmesan cheese), plus a little more thinly sliced for topping
For the Bacon, Caramelized Shallot, and Honey Crostini
- A few slices of thickly-sliced Bacon
- 2 shallots, thinly sliced
- 1 tablespoon olive oil
- Kosher salt
- Honey, for drizzling
- Classic Cheese, sliced (or another mild, medium-soft cheese)
Instructions
- Preheat oven to 375°F. Lightly brush baguette slices with olive oil and sprinkle with Kosher salt and freshly ground pepper. Toast in oven for approximately 3-4 minutes, then turn baguette slice over and toast another couple minutes.
- Brush several of the toasted baguette slices with the peeled garlic clove, but only the amount you will use for the Roasted Cherry Tomato and Basil Crostini.
For the Nectarine and Lemon-Basil Sugar Crostini
- In a small bowl, combine the sugar, lemon zest, and chiffonade of basil. Top toasted baguette slices with a slice of cheese, 2 nectarine slices, and a small spoonful of lemon-basil sugar.
For the Roasted Grape and Thyme Crostini
- Preheat oven to 400°F. Spread grapes in a single layer on a foil-lined baking sheet. Drizzle and lightly coat with olive oil and sprinkle with Kosher salt. Roast in oven for approximately 20-25 minutes, until the skins have wrinkled and grapes have softened and collapsed slightly. Top toasted baguette slices with a few roasted grapes, a few shards of cheese, and a light sprinkle of fresh thyme.
For the Roasted Cherry Tomato and Pesto Crostini
- Preheat oven to 400°F. Spread tomatoes in a single layer on a foil-lined baking sheet. Drizzle and lightly coat with olive oil and sprinkle with Kosher salt. Roast in oven for approximately 20-25 minutes, until the skins have wrinkled and tomatoes have softened and collapsed slightly.
- Meanwhile, in a small food processor, combine garlic and basil. Drizzle in olive oil (start with 1/2 cup and add more if needed) and purée. Stir in shredded cheese and season with Kosher salt and freshly ground pepper. Top toasted baguette slices with a few roasted cherry tomatoes, a spoonful of pesto and a few shards of cheese.
For the Bacon, Caramelized Shallot, and Honey Crostini
- Heat 1 tablespoon of olive oil in a small skillet over medium/medium-low heat. Add shallots, season generously with Kosher salt, and cook, stirring occasionally, until very soft and caramelized, approximately 15 minutes.
- Meanwhile, cut bacon into 1/2" pieces. Cook over medium-low heat in a skillet until golden brown and crispy. Drain bacon on a few paper towels.
- Top toasted baguette slices with a slice of cheese, a small spoonful of caramelized shallot, a few pieces of bacon, and drizzle very lightly with honey.