Crostini with Three Toppings

Note: This is part of the Glamping episode where we featured a cocktail menu. I separated the recipes out individually to provide you with a better search option.

Even if you don't have an oven you can make crostini. I know a women who wooed her now husband with her skills of using a blow torch to make crostini outside her Teardrop. If you don't have an oven in your small space, use a grill or fire pit and your cast iron.

Crostini with Three Toppings

Prep time:10 minutes                                     

Cooking time: 15 minutes

1 baguette, sliced thinly (about 20 slices)

Olive oil

To make crostini, preheat the oven to 350°. Place baguette slices on a cookie sheet and brush with olive oil or place bread slices in a large bowl, drizzle with olive oil and toss. Place on cookie sheet and bake in the oven for 10 to fifteen minutes or until crisp and golden brown. This is a great way to use day old bread. You can make them when you have leftover bread and store in an airtight container for a few weeks. A more energy efficient option might be to grill the crostini in a cast iron pan on your stove top or campfire. Just be sure to check for color and rearrange throughout cooking as there will most likely be hot spots and you don't want to burn the bread. If you do, just call it "rustic".

Toppings:

1. Goat Cheese and Grilled Asparagus

Cypress GroveFromage Blanc goat cheese or your favorite fresh goat cheese (chèvre)

Leftover grilled or roasted asparagus, sliced on the diagonal (great way to use up pre-cooked vegetables, peppers, onions, broccoli, eggplant, etc).

Jacobsen’s Sea Salt

Fresh ground pepper

A lemon wedge or two

Just prior to serving, spread soft cheese on crostini. Top with sliced asparagus. Place on a platter. When the platter is full, squeeze the lemon wedges over the crostini, sprinkle with salt and grind a little fresh pepper on top. You could also garnish with some fresh chopped herbs or lemon zest.

2. Goat Cheese and Pickled Peppers

Cypress GroveFromage Blanc goat cheese, chèvre or cream cheese

Mama Lil’sPickled Peppers in garlic oil

Spread cheese on crostini. Top with a few pickled peppers and a little bit of their oil. Place on a platter and serve.

3. Smoked Trout Spread

¼ lb. smoked trout, skin removed and flaked

2 Tbls. mascarpone cheese (or softened butter)

Chopped zest of one lemon

2 tsp. lemon juice

2 tsp. chopped thyme leaves or fresh dill

¼ tsp kosher salt

Freshly ground pepper

Thyme or dill leaves for garnish

Place trout in a small bowl.  Add cheese, lemon juice and zest. Using a fork, mash together until well combined. Add thyme, salt and a few grinds of pepper. Mix, taste and adjust seasoning with salt, pepper and lemon if needed. Spread trout mixture on crostini, place on a platter, garnish with herbs and additional pepper and serve.