Best 4 Herbed Crostini Recipes

GRILLED VEGETABLE ANTIPASTO WITH HERBED CHEVRE AND CROSTINI

Steps:

• Grilled Vegetable Antipasto:
• 1. Brush the grill grates lightly with the safflower oil. Prepare a hot fire on a gas or charcoal grill.
• 2. Whisk together the olive oil, vinegar, and basil in a small bowl until well blended. Brush the zucchini, yellow squash, onion, red bell peppers, and scallions with the olive oil mixture. Place the vegetables on the hot grill and cook 3 to 4 minutes per side until crisp-tender. Season with salt and pepper.
• 3. Soak the sun-dried tomatoes in 1 cup hot water, covered, about 5 minutes or until softened. Drain and set aside. (Note: Eliminate this step if you are using sun-dried tomatoes packed in oil.)
• 4. Arrange the grilled vegetables, sun-dried tomatoes, and sliced tomatoes on individual plates or a serving platter. Add a slice of chevre on the side of the vegetables. Drizzle the vegetables with the vinaigrette, and drizzle a little more vinaigrette around the place. Garnish with the parsley and basil. Season with additional salt and pepper, if desired, and serve with crostini.
• Crostini:
• Makes 25 to 30 crostini
• 1. Preheat the oven to 400 degrees
• 2. Slice the bread on a slight angle into 1/4-inch-thick slices and place on a baking pan in a single layer.
• 3. Mix together the olive oil, butter, parsley, dill and pepper in a small bowl.
• 4. Brush one side of each piece of bread with the butter mixture and sprinkle with the salt. Toast in the oven 10 to 15 minutes, until golden brown and crunchy.
• 5.Let cool completely, then store in an air-tight container up to 1 week.
• Herbed Balsamic Vinaigrette:
• 1. Combine the vinegar, lemon juice, herbs, and pepper in a small bowl and stir to mix.
• 2. Slowly add the olive oil and the canola oil and whisk until all the oil is incorporated. Refrigerate in an air-tight container until ready to use or up to 1 week.
• Herbed Chevre:
• 1. Mix the parsley and pepper together on a plate. Roll the chevre log in the mixture, pressing lightly so the seasonings adhere. Wrap in plastic wrap and chill 1 to 2 hours.
• 2. Remove the log from the refrigerator and unwrap. Cut into 1-inch slices with string, dental floss, or wire. Keep refrigerated until ready to serve

CREAMY WINTER SQUASH SOUP WITH HERBED CROSTINI

Steps:

• Melt butter in a medium stockpot over medium heat. Add onion, garlic, and 1 teaspoon salt. Cook, stirring occasionally, until onion is translucent, about 5 minutes.
• Place rosemary and sage on a small square of cheesecloth, and tie with kitchen string. Stir in the herb sachet, squash, potatoes, stock, and water. Bring to a boil, then reduce heat to a simmer, and cook until vegetables are soft, about 15 minutes. Discard herb sachet. Let cool slightly.
• Working in batches, puree soup in a blender until smooth. Adjust to desired consistency with stock or water. Season with salt and pepper. Serve with crostini.

HERBED CROSTINI

Steps:

• Preheatbroiler.Mix herbs and cream in a small bowl. Brush 1 side of each slice of bread with cream mixture. Season with salt and pepper. Place bread slices on a baking sheet, cream side up. Broil, flipping once, until gold and crisp, about 4 minutes total.

VEGAN BUFFALO CAULIFLOWER CHOWDER WITH HERBED CROSTINI

Steps:

• Set a large soup pot over medium heat. When hot, add the olive oil. Add the onions, carrots, and celery. Saute, stirring occasionally, until tender, 6-7 minutes. Add garlic, smoked paprika, 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Cook for another minute, stirring frequently.
• Add the vegetable broth, cauliflower, and potatoes. Increase heat to medium high to bring to a boil. Once the mixture is boiling, reduce heat to medium low. Simmer, covered, until the potatoes and cauliflower are tender, 15-20 minutes.
• While the soup simmers, make the crostini. Set the slices of baguette on a baking sheet. In a small bowl, stir together the olive oil, herbs, and salt. Using a pastry brush, generously brush the tops of each slice of bread with the olive oil herb mixture. Broil on high until toasted and golden brown, 2-5 minutes (the time really depends on your broiler. Watch carefully - they can burn fast!)
• Back to the soup! Remove the soup from the heat and let cool just until safe to handle. Transfer 1/2 of the soup, about 4 cups, to a bowl and, using an immersion blender, puree the remaining soup. If you don't have an immersion blender, you can puree 1/2 of the soup in a blender or food processor. Return all of the soup to the pot, mixing the pureed soup and the chunky soup back together.
• Place the soup back on the burner (medium-low heat). Stir in the red hot sauce and the almond milk. If you're sensitive to heat/spiciness, you may want to start with 1-2 tablespoons of hot sauce, then add more to taste. Return to a simmer and stir in the parsley. Taste and add additional salt and pepper if desired.
• Ladle into bowls, serve with assorted toppings, and float a crostini on top of each bowl (or serve alongside).