Crispbread Crostini Recipes

Steps:

• Spread creme fraiche on top of the cracker. Place nectarine slices on top cracker and drizzle with honey.

Steps:

• Preheat oven to 350 degrees. Arrange baguette slices on two large rimmed baking sheets; brush both sides with oil, and season with salt and pepper.
• Bake, rotating sheets halfway through, until golden, 15 to 20 minutes (if undersides are not browning, turn crostini over once during baking). Let cool on baking sheets. Top crostini with desired toppings, and serve.

Steps:

• Set the oven to broil at 425 degrees F (220 degrees C).
• In a small saucepan, combine the olive oil, butter and garlic. Set over medium heat, and cook until butter has melted and the mixture starts to bubble. Season with salt and pepper. Remove from the heat.
• Dip each slice of bread into the garlic mixture, turning to coat each side. Place Parmesan cheese on a plate. Press one side of each piece of bread into the cheese, and place cheese side up on a baking sheet.
• Broil on the middle rack of the preheated oven for about 8 minutes, or until golden brown.

Steps:

• Preheat the oven to 475 degrees F (245 degrees C).
• Toast sesame seeds in a dry skillet over medium heat until lightly browned, stirring occasionally, 3 to 5 minutes. Remove from the heat.
• Mix spelt flour, spelt flakes, toasted sesame seeds, sunflower seeds, ground almonds, flax seeds, and sea salt together in a bowl until well combined. Add water and oil and mix until a thick dough forms.
• Flour a rolling pin and roll dough out thinly onto 2 sheets of parchment paper and transfer parchment paper onto 2 cookie sheets. Score the dough into squares (no need to cut right through).
• Place in the preheated oven and bake for 7 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for another 20 to 25 minutes.
• Remove from the oven and slide crispbread off the cookie sheets and onto wire racks. Allow to cool before snapping along score lines.