Four Great Crostini

By stancec44

Ingredients

• CROSTINI
• 1/4 baguette
• 1 garlic clove, halved
• Olive oil
• Kosher salt
• SALTY BUTTER & RADISH
• 6 tablespoons (3/4 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 & GOAT CHEESE
• 1/3 cup hot pepper jelly
• 1/3 cup goat cheese
• 3 tablespoons chives

Details

Servings 12
Adapted from purewow.com

Preparation

Step 1

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.