Crostini toppings

Spelling of bocconcini


  1. Tomato bocconcini topping
  2. Tomatoes roasted and peeled
  3. Garlic baked and smashed
  4. Bocconcini
  5. Fresh basil
  6. Extra virgin olive oil
  7. Salt and pepper
  8. Salmon and bacon
  9. Salmon
  10. Extra virgin olive oil
  11. Slab bacon
  12. Lemon
  13. Thyme
  14. pinches Salt and pepper
  15. Prosciutto and salami
  16. Prosciutto
  17. Salami
  18. Parmesan cheese fresh
  19. Cherry tomatoes
  20. Fresh basil
  21. Porcini pine nut
  22. Porcini cleaned and dried
  23. Pine nuts
  24. Rosemary
  25. Extra virgin olive oil
  26. Marjoram
  27. Nutmeg
  28. pinches Salt and pepper


  1. Tomato Bocconcini. Slice tomatoes placing skin side down on cookie sheet lightly brushed with olive oil. Place cleaned and washed garlic bulbs on pan. Bake 325° in preheated oven for 45 minutes. Smash garlic and tomatoes after removing skin in a bowl, add fresh basil and seasonings. Drizzle with olive oil. Layer a scoop of topping on crostini adding cold bocconcini. Serve.

  2. Salmon Bacon. Heat grill or barbeque, place bacon on grill or barbeque and cook on both sides until a little crispy. Brush salmon with olive oil and sprinkle with a pinch of salt and pepper. Grill lightly on each side. Salmon should be pink and wet inside not dry. Squeeze lemon over salmon saturating the fish. Place but of bacon on crostini adding a chunky piece of salmon. Serve.

  3. Prosciutto and salami. Roll slices of prosciutto stacked with slices of salami into little tube like rolls. Sprinkle crostini with fresh parmesan cheese and place roll of meat on top, add a cherry tomato and piece of fresh basil.

  4. Porcini pine nut. Soak porcini in heavily salted water about an hour. Dry. Crush or chop pine nuts, finely. Into a hot skillet coated with olive oil toss porcini over medium high heat about twelve minutes. Pinch spices lightly adding over porcini, sprinkle with olive oil, add pine nuts and saute five minutes. Serve on crostini.

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