Three Delicious Crostinis Recipe


Cal/Serving: 354
Daily Value: 18%
Servings: 10

Egg-Free, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free
Vitamin A5050IU101%
Vitamin C15mg25%
Thiamin (B1)0mg17%
Riboflavin (B2)1mg46%
Niacin (B3)5mg26%
Vitamin B60mg20%
Folic Acid (B9)268µg67%
Vitamin B126µg102%
Vitamin D0µg0%
Vitamin E1mg7%
Vitamin K77µg96%
Fatty acids, total monounsaturated6g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Wicked Dessert Puffs
Puff pastry pockets filled with a chocolate peanut butter cup candy... now that's wicked good!...
Quick and Easy Chili
It just doesn’t get any easier or more delicious than this! Sautéed ground beef, onion...
Roasted Brussels Sprouts with Bacon
Maybe I am being a little hyperbolic, but the sweet-salty-crisp combination of bacon and maple...

Penny de los Santos

A bruschetta (brew-SKET-ta) is one of many variations of toasted bread, olive oil, and garlic from Italy and it is justly popular all over the world. Meant to be eaten as a dish in itself, today a bruschetta is often served with a topping, though then it’s technically a crostino (literally "little crust"). The traditional Roman way of preparing a bruschetta is to cook the bread in oil to toast it, while the Tuscan fett’unta ("anointed" slice) is toasted first, then drizzled with warmed olive oil, not only a little lighter but less work. And I’ve included a version of Italian-American garlic bread that won’t make you expire from garlic poisoning.



For the Crostini and the Crostini Caprese :

  • 1 baguette, sliced 1/2-inch thick
  • Olive oil, for brushing
  • 1 clove garlic, cut in half
  • 2 medium tomatoes, diced
  • 6 ounces fresh mozzarella, diced
  • 6-8 torn leaves basil
  • 1 tablespoon extra-virgin olive oil
  • Salt and pepper to taste

For the Costini di Fegato :

  • 1 small onion, minced
  • 2 tablespoons olive oil
  • 12 ounces chicken livers, trimmed of fat and dark spots, rinsed and dried on a paper towel
  • 1/2 cup medium dry sherry
  • Salt and pepper, to taste
  • Chopped chives, for garnish

For Crostini de Gorgonzola con Marmellata di Cipolle :

  • 1 cup orange marmalade
  • 1/2 cup crumbled gorgonzola cheese
  • 1/4 cup chopped toasted walnuts


For the Crostini and the Crostini Caprese :

Preheat the oven to 350 degrees.

Lightly brush the slices of baguette with olive oil and toast in the oven until golden brown, about 10 minutes. Rub 1 side of each crostini with the garlic halves immediately when the crostini come out of the oven.

In a medium bowl, mix together the rest of the ingredients and season to taste with salt and pepper. Spoon over the crostini and serve right away, or the crostini will become soggy.

For the Costini di Fegato :

In a medium sauté pan, cook the onion and olive oil over medium heat until the onion starts to sizzle. Lower the heat and cook, stirring occasionally until the onion is soft and starting to color a little, about 10-15 minutes. Increase the heat to high and add the chicken livers. Season with salt and pepper to taste, stirring and tossing, until the livers are almost cooked through.

Off heat, add the sherry. Return to the heat and let the wine reduce almost dry as the livers finish cooking. Cool the mixture and pulse it in a food processor until finely chopped but not puréed. Spread on the crostini and sprinkle with the chopped chives.

For Crostini de Gorgonzola con Marmellata di Cipolle :

Spread the orange marmalade on each crostini. Sprinkle some gorgonzola cheese on top and finish with a pinch or 2 of the chopped walnuts.

Recipe Details

Servings: 10

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).

Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
Please answer this Captcha to prove you are human
Enter the characters shown in the image.
Please answer this Captcha to prove you are human