Summer Crostini 3 Ways
Capture all the best flavors of summer in these three simple crostini! From fruit to tart, savory to sweet, these three crostini ideas will make your next party a W-I-N.
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ingredients
- 1 thin baguette sliced
Strawberry Brie Basil Crostini
- 6 oz brie sliced
- 1 cup sliced strawberries
- 1/3 cup chopped walnuts
- 2 Tbsp chopped basil
- Honey
Blueberry Thyme Mascarpone Crostini
- 2 cups blueberries
- 1/2 tsp fresh thyme leaves chopped + more for garnish
- 5 oz mascarpone
Grilled Steak, Corn & Avocado Crostini
- 8 oz sirloin steak cooked and thinly sliced
- 1 corn on the cob husked, cleaned and grilled
- 1/3 cup cojita cheese crumbled
- 1 avocado peeled and pitted
- Freshly chopped cilantro
instructions
- Toast bread slices in the KitchenAid Countertop Oven, setting the toast settings to Medium.
- For Strawberry Brie Basil Crostini
- Top one-third of the toasted bread slices with sliced brie, dividing it evenly between the bread slices. Place on roasting pan and melt cheese under the broil setting for 3 to 4 minutes, or until the brie is melted.
- Remove from countertop oven. Top slices with sliced strawberries, sprinkle with chopped walnuts and basil, and drizzle with honey.
- Serve.
- For Blueberry Thyme Mascarpone Crostini
- Add blueberries to a clean roasting pan and broil for 7 to 9 minutes. Remove from countertop oven.
- Smash up one cup of roasted blueberry with a fork. Stir in 1/2 tsp fresh thyme leaves.
- Top one-third of the toasted bread slices with a thin layer of the blueberry thyme mixture.
- Spread each slice with mascarpone and then roasted blueberries. Sprinkle with fresh thyme.
- Serve.
- For Grilled Steak, Corn & Avocado Crostini
- Remove grilled corn from the corn cob.
- Top final third of the toasted bread slices with steak.
- Sprinkle with corn kernels, chopped avocado, and crumbled cojita cheese. Finish with a sprinkle of fresh cilantro.
- Serve.