Olive Cheese Crostini Recipes

Steps:

• In a small bowl, combine the first six ingredients; stir in mozzarella cheese and parsley. Cut baguette into 24 slices; place on an ungreased baking sheet. Spread with olive mixture., Broil 3-4 in. from the heat for 2-3 minutes or until edges are lightly browned and cheese is melted.

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:

• In a bowl combine all ingredients (I would suggest to cover and chill a couple of hours minimum to blend the flavors).
• Top each bread slice evenly with mixture.
• Arrange on baking sheets.
• Broil with the oven door partially opened for 3-4 minutes until bubble and golden.
• Delicious!

Steps:

• Preheat oven to 350 degrees F. Slice baguette up into thin rounds and lay out on a roasting tray. Drizzle with olive oil and season with a little salt and freshly ground black pepper. Bake in the oven for about 7-8 minutes until golden brown then set aside.
• Place the whole log of goat cheese in the oven, depending on the shape you may choose to cut the log in half, and bake for 5-7 minutes until it is warm through and just starting to melt.
• Serve warm goat cheese with crostini and fresh olive tapenade.

Steps:

• Preheat oven to 425 degrees F and line a sheet tray with a wire rack.
• Place the baguette slices on the rack. Brush both side of the slices with 1/4 cup olive oil and sprinkle with salt and pepper. Toast in the oven until light brown and crispy, about 6 minutes. Let cool, then rub each slice with the whole clove of garlic.
• Heat the remaining 3 tablespoons olive oil in a large fry pan over medium heat. Add minced garlic, crushed red pepper and thyme and cook for 1 minute. Add grapes and olives and cook, stirring, until heated through and grapes begin to soften, 3 to 4 minutes.
• Spread about 1 tablespoon goat cheese on each crostini. Top each with the grape and olive mixture. Transfer to serving platter and serve.

Steps:

• In a small bowl, combine tapenade, thyme leaves, walnuts, and currants. Spread 1 to 2 teaspoons goat cheese onto each crostini. Place 1 to 2 teaspoons olive mixture on top, and garnish each with thyme tips. Serve.

Steps:

• Preheat oven to 400 degrees. Place the slices of bread on a baking sheet and bake them until lightly brown (about 10 minutes). The slices may be toasted under a broiler or over a grill instead.
• Spread the slices with olive paste, then with goat cheese and tomatoes.
• Preheat broiler. Broil crostini for about five minutes (just to melt the cheese). Arrange on a serving platter and sprinkle with chives, parsley or basil.

Steps:

• Set oven control to broil. Place bread on an ungreased cookie sheet. Broil 4-6 inches from heat for 30-60 seconds or until lightly browned. Mix olives with cheese and spread on bread. Broil 1-2 minutes or until cheese is warm.

Steps:

• Using the choppng blade, process both olives in food processor.
• Remove and set aside.
• With machine running, place garlic cloves and olive oil and butter in bowl.
• Add parmesan cheese.
• Remove and add this mixture to olives.
• Add parsley, and fold in monterrey jack cheese.
• Transfer to a bowl and refrigerate until needed.
• Spread mixture on 24 slices of baguette. Place under broiler until cheese melts, and tops brown nicely.

Steps:

• Set oven control to broil. Place bread on ungreased cookie sheet. Broil with tops 4 to 6 inches from heat 30 to 60 seconds or until lightly toasted.
• Mix olives and cheese; spread on bread. Broil 1 to 2 minutes or until cheese is warm.