Grilled Crostini Four Ways

Grilled crostini topped with four different toppings after toasting on the grill. This is fabulous as an appetizer or bread course for an outdoor party.

These grilled crostini have something for everyone. Two of the toppings require putting together a few ingredients, but they can be prepared in advance. The other two toppings require very little preparation, and help round out your appetizer platter.

You can either spread the crostini in advance with the toppings, or set them out on a platter with little bowls of toppings for your guests to serve themselves.. or do both!

To make the crostini, slice a baguette, brush it on both sides with olive oil, and grill it until just toasted. Then rub the crostini with garlic on one side. You can grill the bread a couple of hours in advance to keep your party stress free. No grill? You can also "grill" the bread in the broiler.

This crostini begins with a thin layer of ricotta cheese. The four toppings I chose were sun dried tomatoes, apricot jam and prosciutto, caramelized red onion and pea puree, and finally, olive tapenade.

The olive tapenade recipe can be made in advance, and is delicious. I had some left over, and used it in some deviled eggs as well as some pizza sauce.

The pea puree pretty much blew my mind as well. Even my pea hating kids liked it.

Thanks so much to Barb of Creative Culinary for choosing the theme "Summer Barbecue" for this month's Progressive Eats. After the recipe, be sure to check out the rest of the Progressive Eats recipes for an outdoor soiree.

crostini, tapenade, ricotta, appetizer

Appetizers, bread

Italian

Yield: 8 servings

Grilled Crostini Four Ways

ingredients

To Prepare the Crostini

• 1 baguette, sliced into 1/2 inch slices on an angle
• olive oil
• 1 head garlic, cut in half

Olive Tapenade

• 1 1/2 cups pitted green and black olives
• 1 teaspoon anchovy paste
• 3 tablespoons capers, rinsed
• 1 1/2 tablespoons chopped parsley
• 1/2 tablespoon each minced basil, oregano, and thyme
• 3 cloves garlic, minced
• 3 tablespoons lemon juice
• 1/4 cup olive oil
• Salt and pepper

Caramelized Onion and Pea Puree

• 1 tablespoon olive oil
• 1/2 tablespoon butter
• 1/4 red onion, diced
• 1/2 cup frozen peas
• 1/2 teaspoon chicken bouillon concentrate (such as Better than Bouillon) or chicken demi glace

For Serving

• 1 cup ricotta cheese
• 1/2 cup apricot preserves
• 3 ounces prosciutto, cut into 1 inch slices
• 1/2 cup oil packed sun dried tomatoes, chopped

instructions

Prepare the Crostini

1. Brush the bread slices on both sides with olive oil, and toast over a grill until slightly charred. 
2. Remove the slices from the grill and immediately rub with the cut side of the garlic. 

Olive Tapenade

1. Place all of the ingredients except the olive oil and salt and pepper into a food processor. Pulse a few times to coarsely chop. 
2. Drizzle in the olive oil and pulse a few more times. Stir in salt and pepper to taste. 
3. Refrigerate until ready to serve. Can be made up to 4 days in advance. 

Caramelized Onion and Pea Puree

1. Heat the oil and butter in a saucepan over medium heat. Add the onions and cook until browned, about 7 minutes. Add the peas and cook for about 5 minutes more, until the peas are bright green. 
2. Cool for about 10 minutes and then transfer to a food processor (I used a mini). Add the chicken bouillon and puree. Refrigerate until ready to serve. 

To Serve

1. Spread each bread slice with a thin layer of ricotta. 
2. Top some crostini with tapenade, some with the pea puree. 
3. Top additional crostini with a bit of jam and prosciutto, and the remaining bread with sun dried tomatoes. 

https://www.karenskitchenstories.com/2018/06/grilled-crostini-four-ways.html

A Summer Barbecue!

Cocktails & Other Beverages

• Sparkling Blackberry Peach Sangria - The Redhead Baker

Appetizers

• Ensalada Caprese Bites - The Wicked Noodle
• String Beans and Shallots - Mother Would Know

Bread

• Grilled Crostini Four Ways - Karen’s Kitchen Stories

Main Courses

• BBQ Green Chile Bacon Burger - The Heritage Cook
• Grilled Skewers of Halloumi, Peppers, Tomatoes and Onions over Zoodles - The Wimpy Vegetarian

Side Dishes

• Quinoa Tabbouleh with Grilled Vegetables - From a Chef's Kitchen

Desserts

• Reeses Rice Krispie Treats - That Skinny Chick Can Bake
• Key Lime Pie with Whipped Cream and Lime Zest - Creative Culinary

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. Each recipe in our menu this month features foods for a Summer Barbecue. Our host this month is Barb from Creative Culinary.

If you're unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the delicious summer dishes!