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Category: Bruschetta, Crostini and Canapes
Prep Time: Cook Time: Total Time:
Anchovy Butter Topping
4 tbsp unsalted butter, softened
1-4 slices good quality Italian anchovy fillets in olive oil, drained and finely chopped
In a small bowl, combine the butter and anchovies and blend thoroughly with a fork or a spatula. Spread on crostini and serve.
NOTE: Can be made in advance and refrigerated. Remove from the refrigerator and let it come to spreading consistency before serving.
Gorgonzola Topping
4 oz gorgonzola dolce
4 oz mascarpone
1 tbsp cognac
Fresh ground black pepper
Combine first 3 ingredients in a bowl and blend thoroughly with a fork. Spread on crostini and sprinkle with pepper. NOTE: Can be made in advance up to 2 day in a tightly covered container in refrigerator. Remove and let it come to spreading consistency before using.
Spinach-Red Pepper Topping
1 (10 oz) pkg chopped frozen spinach, thawed and squeezed dry
1/2 cup shredded parmesan cheese
1/4 cup walnuts or pecans, toasted
3 tbsp mayonnaise
3 tbsp milk
1 clove garlic
1/4 tsp salt and pepper
Garnish1 (7 oz) jar roasted peppers, drained and cut into thin strips
Process ingredients until mixture is smooth. Spread mixture evenly over toasted crostini slices. Bake at 375 for 5 minutes. Top evenly with pepper strips. Serve immediately.
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Category: Bruschetta, Crostini and Canapes
Prep Time: Cook Time: Total Time:
Anchovy Butter Topping
4 tbsp unsalted butter, softened
1-4 slices good quality Italian anchovy fillets in olive oil, drained and finely chopped
In a small bowl, combine the butter and anchovies and blend thoroughly with a fork or a spatula. Spread on crostini and serve.
NOTE: Can be made in advance and refrigerated. Remove from the refrigerator and let it come to spreading consistency before serving.
Gorgonzola Topping
4 oz gorgonzola dolce
4 oz mascarpone
1 tbsp cognac
Fresh ground black pepper
Combine first 3 ingredients in a bowl and blend thoroughly with a fork. Spread on crostini and sprinkle with pepper. NOTE: Can be made in advance up to 2 day in a tightly covered container in refrigerator. Remove and let it come to spreading consistency before using.
Spinach-Red Pepper Topping
1 (10 oz) pkg chopped frozen spinach, thawed and squeezed dry
1/2 cup shredded parmesan cheese
1/4 cup walnuts or pecans, toasted
3 tbsp mayonnaise
3 tbsp milk
1 clove garlic
1/4 tsp salt and pepper
Garnish1 (7 oz) jar roasted peppers, drained and cut into thin strips
Process ingredients until mixture is smooth. Spread mixture evenly over toasted crostini slices. Bake at 375 for 5 minutes. Top evenly with pepper strips. Serve immediately.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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