Crostini Appetizers

By chbounds

Ingredients

• 1/2 c. extra-virgin olive oil
• 2 cloves garlic, crushed
• 2 baguettes thinly sliced
• 4 roma tomatoes
• fresh mozzarella
• artichoke hearts
• 5 oz. arugula
• juice of 1/2 lemon
• olive oil
• 1/4 lb. parmigiano cheese in shavings
• 1/3 lb. proscuitto
• 1 cup store bought roasted garlic hummus
• 2 T. chopped fresh rosemary
• Roasted red peppers
• Crushed red pepper flakes

Preparation

Step 1

For Crostini:
Preheat oven to 375.
Mix olive oil and garlic and microwave with a loose plastic cover for 30 seconds.
Pour about 1/4 cup garlic oil onto each of the two cookie sheets. Place the sliced bread onto each sheet turning over once to get both sides coated.
Place toasts in the oven and bake 10 minutes or until bread is evenly toasted and crisp.

For Tomato topping:
Slice tomatoes thinly. Layer a slice of tomato, chopped artichoke hearts, then a slice of mozzarella.

For Argula:
Coarsely chop the argula and toss with lemon juice and olive oil to coat, then season with a little salt. Place on crostini, followed by a thin slice of parmigiano, then prosciutto.

For Hummus:
Mix hummus with rosemary and roasted red peppers. Place on crostini and top with a touch of crushed repper flakes.