Slice of the Party
Print Recipe
We may not have the fever yet, but it’s high time to start dreaming of spring entertaining. Plus, it’s always wise to have a few great appetizers in your arsenal for when guests are headed your way. We’re firm believers that classic crostini--crispy toast with toppings--is the way to go. Here are our four favorites--all tiny nuggets of deliciousness. Most require little cooking, just assembly. Make the whole bunch for your next shindig and you may be crowned queen of the spring fling.
Ingredients
Crostini
¼ baguette
1 garlic clove, halved
Olive oil
Kosher salt
Salty Butter and Radish
6 tablespoons (¾ stick) Irish butter
6 radishes, cleaned, trimmed and sliced into thirds
Flaky sea salt (such as Maldon Sea Salt)
Baby BLT
6 tablespoons mayonnaise
2 teaspoons freshly ground black pepper
6 sun-dried tomatoes, quartered
1 cup arugula
2 tablespoons olive oil
3 strips cooked bacon, cut into quarters
Zesty Ricotta Harissa
1 cup ricotta cheese
4 tablespoons harissa
1 tablespoon lemon juice
4 tablespoons lemon zest
Hot Pepper Jelly and Goat Cheese
⅓ cup hot pepper jelly
⅓ cup goat cheese
3 tablespoons chives
Directions
1. Make the Crostini: Cut the baguette into slices (see Finishing Touches). Rub one side of each slice with the garlic and brush lightly with olive oil. Season lightly with salt. Transfer to a parchment-lined baking sheet and bake in a 400° oven until golden brown, 5 to 7 minutes. Cool completely.
2. Make the Salty Butter and Radish Crostini: Spread 1½ teaspoons of butter onto each crostini and top with a piece of radish. Sprinkle generously with flaky sea salt.
3. Make the Baby BLT Crostini: In a small bowl, whisk the mayonnaise with the black pepper to combine. Spread 1½ teaspoons onto each crostini and top with 2 pieces of sun-dried tomato. In a small bowl, toss the arugula with the olive oil, then place 1 to 2 tablespoons of dressed arugula on top of the tomatoes. Finish with a piece of bacon.
4. Make the Zesty Ricotta Harissa Crostini: In a small bowl, combine the ricotta with the harissa and lemon juice. Spread 2 tablespoons onto each crostini and top generously with lemon zest.
5. Make the Hot Pepper Jelly and Goat Cheese Crostini: Spread 1 to 2 tablespoons of jelly on each crostini, then top with a generous sprinkling of crumbled goat cheese. Garnish with chives.
Crostini
18 calories
0g fat
3g carbs
1g protein
0g sugars
Salty Butter and Radish
52 calories
6g fat
0g carbs
0g protein
0g sugars
Baby BLT
105 calories
11g fat
1g carbs
1g protein
0g sugar
Zesty Ricotta Harissa
38 calories
3g fat
1g carbs
2g protein
0g sugars
Hot Pepper Jelly and Goat Cheese
39 calories
1g fat
6g carbs
1g protein
4g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.