Colorful Crostini

4 baguettes

Sun-dried Tomato Caprese:

1 jar Colavita Sun-dried Tomatoes

8 oz ricotta cheese

Drizzle of Colavita Balsamic Glaze

Fresh basil

Pear, Pecorino and Cripsy Pancetta:

2 pears, thinly sliced

8 oz proscuitto, toasted (see instructions)

Shaved pecorino cheese, about 3 shavings per crostini

Maple syrup drizzle (about 1 tbsp)

Fresh rosemary, chopped

Roasted Grape and Ricotta:

1 bunch grapes

1 cup goat cheese or ricotta cheese

1 tbsp Colavita Extra Virgin Olive Oil plus extra for drizzling

¼ tsp fine sea salt

Coarse sea salt for garnish

Fresh oregano, chopped

Artichoke, Parmesan and Pistachio:

1 jar Colavita Artichokes in EVOO, coarsley chopped

1 cup parmigiano-reggiano cheese, grated

½ cup roasted and salted pistachios, chopped

Drizzle of Colavita White Balsamic Vinegar

Colavita Extra Virgin Olive Oil

Pesto Bocconcini:

2 - 3 jars of Colavita Pesto

8 mozzarella bocconcini (small balls about the size of a ping pong ball, cut in haf

Sea salt

Colavita Extra Virgin Olive Oil for drizzling

For All:

Slice the baguette into rounds.

Place them on a baking sheet and drizzle lightly with Colavita Olive Oil.

Toast in your oven’s broiler for about 2 minutes per side, watching closely so the toasts don’t burn.

Broil them in batches until all the rounds are toasted.

Sun-dried Tomato Caprese:

Place a dollop of ricotta cheese on top of the toasted crostini.

Add 2 Colavita Sundried tomatoes on top of the cheese.

Drizzle with Colavita Balsamic Glaze and top with a sprinkle of freshly chopped basil.

Pear, Pecorino and Cripsy Pancetta:

Heat up your oven to 425°F. Line a baking sheet with parchment paper. Place the prosciutto on the baking sheet, making sure not to overlap the slices.

Bake for 10 minutes, or until crispy. Remove from oven and drizzle with about 1 tbsp maple syrup. It’s best to add the syrup while the prosciutto is still hot.

Allow the prosciutto to cool slightly. Once you can hold it, cut the meat into pieces that will fit on top of your toast - about 2-3” long.

Place a piece of prosciutto on your toasted crostini.

Add slices of pear on top, about 2.

Place the shavings of Pecorino cheese (about 3) on top of the pears.

Sprinkle on the chopped, fresh Rosemary.

Roasted Grape and Ricotta:

Heat your oven to 350°F.

Place the grapes on a parchment lined baking sheet and drizzle them with 1 tbsp Colavita Olive Oil and ¼ tsp salt.

Roast Grapes at 350°F for 45 minutes. Remove from the oven and cool.

Place a dollop of goat or ricotta cheese on top of your crostini. Add some roasted grapes on top of the cheese.

Drizzle with a little bit of Colavita Olive Oil.

Sprinkle on some coarse sea salt and fresh, chopped oregano.

Artichoke, Parmesan and Pistachio:

Place the chopped artichokes on top of the toasted crostini.

Sprinkle the grated Parmegiano Reggiano on top of the artichokes.

Add a few chopped pistachios.

Finish with a drizzle of Colavita White Balsamic Vinegar.

Pesto Bocconcini

Spread a layer of Colavita Pesto Sauce on top of the toasted crostini.

Add ½ of a mozzarella bocconcini on top of the pesto.

Sprinkle with coarse sea salt and drizzle with Colavita Olive Oil.

Continue until you have finished off the crostini.

Print Options:

Colorful Crostini