Trio of Farm-to-Table Inspired Crostini

This post is created with America’s Dairy Farm Families and Importers, in partnership with the Innovation Center for U.S. Dairy. However, the views and opinions are my own.

If you ever need a beautiful, flavor-packed, all-occasion appetizer, look no further than crostini. Today I’m sharing three delicious crostini recipes that you can make for your next celebration.

In case you’re not familiar with crostini, it’s a tiny, open-faced sandwich. Like a sandwich, it’s layered with ingredients such as meats, cheese, fruit, veggies, and spreads. What’s not to love, right?

Since cheese is one of my favorite foods, I often include it in recipes. And you might have noticed that this year I’m working with America’s Dairy Farm Families and Importers to share more dairy-inspired recipes and how the dairy foods we love to eat and drink we get from the farm, to our table. Did you know that there’s an ongoing effort to make dairy farms more efficient? Today, a gallon of milk is produced with 90 percent less land, 65 percent less water, and a 63 percent smaller carbon footprint than in 1944. The dairy community is committed to preserving our natural resources and creating a sustainable future for everyone, including their farms, families and their communities.

For those reasons (and honestly because I just love me some cheese), each of my crostini recipes starts with a different cheese as its inspiration. From there, I shopped one of my local farmers markets for other fresh goodies to complement the flavors. These are truly farm-to-table recipes.

To get started, you’ll need a baguette. I like to slice it on a diagonal. Doing this creates larger, fancier-looking slices. Place the bread slices in a baking pan, brush them with extra virgin olive oil, and sprinkle them with salt and pepper. Then pop the pan into your oven on broil for 4-5 minutes or until the bread is lightly browned. Toasting the bread this way not only adds flavor and crunch but also makes it a sturdy support for the toppings.

While the bread cools, gather and prepare your toppings. I’m sharing three different recipes. Each one makes 24 crostini, give or take.

First up, Mozzarella Caprese Crostini.

Here, the toasted baguette is topped with a slice of fresh mozzarella. Tomatoes, which have been lightly tossed with oil, basil, salt, and pepper, are the next layer. The finishing touch is a drizzle of balsamic glaze.

This flavor combination is reminiscent of a classic caprese salad, and it’s just as delicious!

Makes about 24

Here's what you will need:
1 baguette
1/4 cup extra virgin olive oil
Salt and pepper

8 ounces fresh mozzarella, sliced
2 cups cherry tomatoes, halved
6 large basil leaves, julienned
1 tablespoon extra virgin olive oil
Salt and pepper to taste
2-3 tablespoons balsamic glaze

Begin by diagonally slicing the baguette. Then, lay the slices in a single layer on a baking sheet. Brush them with olive oil and sprinkle with salt and pepper. Place the baking sheet on the top rack of your oven and broil the bread 4-5 minutes until it is golden brown. Set aside to cool.

In a small bowl, gently toss together the cherry tomatoes, basil, olive oil, and a bit of salt and pepper.

To finish, layer the ingredients on the toast. Begin with mozzarella, then add tomatoes, and finally, drizzle with balsamic glaze.

The next crostini may well be my favorite: Blue Cheese, Pear, and Honey Crostini. I think I love this one the most because blue cheese makes my tummy happy.

To make this, I first put a slice of fresh pear on the crostini. Then I crumbled on some blue cheese and added chopped walnuts for crunch.

Because blue cheese pairs so well with something sweet, a drizzle of honey came next. Finally, since I have sage growing on my balcony, I added some of the baby leaves. What a cute and tasty bite!

Makes about 24

1 baguette
1/4 cup extra virgin olive oil
Salt and pepper

6 ounces blue cheese
2 pears, sliced
1 tablespoon lemon juice
1/2 cup walnuts, chopped
2-3 tablespoons honey
12 fresh sage leaves, chopped

Begin by slicing the baguette on the diagonal. Then, lay the slices in a single layer on a baking sheet. Brush them with olive oil and sprinkle with salt and pepper. Place the baking sheet on the top rack of your oven and broil for 4-5 minutes until the bread is golden brown. Set aside to cool.

In a small bowl, toss the sliced pears with the lemon juice to prevent browning.

To assemble, layer the ingredients onto the toast, beginning with a pear slice. Follow that with a few crumbles of blue cheese and a sprinkle of walnuts. Finally, drizzle with honey and top with fresh sage.

For the final crostini, I paired together flavors inspired by a charcuterie: Brie, Fig, and Prosciutto Crostini.

I began by spreading a layer of fig jam on the toasted bread for a touch of sweetness. Up next, was a slice of creamy brie followed by thinly sliced prosciutto.

Some peppery arugula tossed lightly with olive oil and salt and pepper finished off the top. Bellissimo!

Makes about 24

1 baguette
1/4 cup extra virgin olive oil
Salt and pepper

8 ounces Brie
4 ounces prosciutto, thinly sliced
1/2 cup fig jam
2 cups baby arugula
1 tablespoon extra virgin olive oil
Salt and pepper

Begin by diagonally slicing the baguette. Then, place the slices in a single layer on a baking sheet. Brush them with olive oil and sprinkle with salt and pepper. Place the baking sheet on the top rack of your oven and broil the bread 4-5 minutes until it is golden brown. Set aside to cool.

In a small bowl, gently toss together the arugula, olive oil, and a little salt and pepper.

Begin by spreading the toast with fig jam. Top with a slice of brie and prosciutto. Finish it off with a few pieces of arugula.

Okay, I know that was a lot of information, but boy was it worth it! I could snack on any of these crostini every day of the week. In fact, the day I made them, they became my dinner. I couldn’t let one go to waste.

Beyond being delicious and beautiful, another thing I love about crostini is that you can make it your own. If you’re not a fan of one of the ingredients I used, swap it out for something you love.

Also, get creative with new recipes. Shop your local farmers markets and cheese shops for cheeses and farm fresh produce. Your options are endless.

I hope you enjoyed this trio of Farm-to-Table Inspired Crostini. Which is your favorite?

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