Best 3 Rye Bread Crostini Recipes
**Rye Bread Crostini: A Savory Bite for Any Occasion**
Rye bread crostini is a delightful appetizer or snack that combines the tangy flavor of rye bread with a variety of savory toppings. Made from hearty rye bread, these crispy toasts provide a sturdy base for a multitude of flavorful combinations. Whether you prefer classic pairings like fresh tomatoes and basil or more adventurous options such as goat cheese and honey, there's a crostini recipe here to satisfy every palate.
This article features a collection of rye bread crostini recipes that cater to different tastes and preferences. From the simple yet elegant combination of ripe avocado and a drizzle of olive oil to the more decadent brie and caramelized onion crostini, each recipe offers a unique culinary experience. With options ranging from vegetarian to meat-based toppings, these crostini are perfect for any occasion, whether it's a casual gathering with friends or a sophisticated dinner party.
**Recipes Included:**
* **Classic Tomato and Basil Crostini:** This timeless combination features fresh, juicy tomatoes, aromatic basil, and a drizzle of olive oil, all atop a crispy rye bread crostini.
* **Avocado Crostini with a Kick:** Creamy avocado is paired with a spicy chili-lime crema and crumbled cotija cheese for a flavor-packed bite.
* **Goat Cheese and Honey Crostini:** Tangy goat cheese is balanced by the sweetness of honey and the crunch of toasted walnuts.
* **Brie and Caramelized Onion Crostini:** Indulge in the richness of melted brie, caramelized onions, and a sprinkle of fresh thyme.
* **Prosciutto and Arugula Crostini:** Salty prosciutto, peppery arugula, and a drizzle of balsamic glaze create a savory and sophisticated appetizer.
* **Smoked Salmon and Cream Cheese Crostini:** Smoked salmon and creamy cheese come together for a classic and elegant combination, finished with a sprinkle of fresh dill.
CROSTINI
Steps:
- Preheat oven to 400 degrees F. Slice baguette into 1/4 to 1/2 inch thick slices. You can either slice them as rounds or on the diagonal.
- Arrange bread slices in a single layer on a baking sheet. Brush both sides with olive oil. Lightly season one side with salt and pepper.
- Bake 6-8 minutes, flipping once, until bread is crisp and lightly-toasted.* Serve warm or at room temperature with your favorite crostini toppings.
Nutrition Facts : ServingSize 1 toast, Calories 65 kcal, Carbohydrate 5 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 340 mg, Fiber 1 g, Sugar 1 g
RYE BREAD CROSTINI
This quick and easy recipe is a tasty appetizer or snack for any old time. Recipe:Germanfoods.org. Photo: colourbox.com
Provided by Ellen Bales @Starwriter
Categories Cheese Appetizers
Number Of Ingredients 7
Steps:
- Cut bread slices in half. Rub one side of each piece with the cut side of garlic. Brush with oil and place on a baking sheet; bake in a preheated 400-degree oven for 10 minutes.
- Let bread cool slightly and spread toasted bread with cheese. Gently stir together tomato and basil; spoon on top. Sprinkle with salt and pepper and serve.
NEW YORK DELI-STYLE RYE BREAD
American "deli rye" is descended from traditional breads in Middle and Eastern Europe, where rye and wheat grow together and "bread spice" (a combination of caraway, coriander, anise and fennel seeds) is common. This kind of rye bread spread across the United States in the 20th century along with Jewish delicatessens, where it served as the perfect foil for rich fillings like pastrami and chopped liver -- not to mention tuna melts. The sour tang and chewy texture of the original breads have largely been lost over time, because rye bread today is made mostly from wheat flour and just a scant amount of rye. This recipe restores some of the original charm, but is still quick and easy for home baking.
Provided by Julia Moskin
Categories breads
Time 4h30m
Yield 1 large loaf
Number Of Ingredients 8
Steps:
- In the bowl of a standing mixer, whisk together the flours, caraway seeds (if using), salt and yeast. Put 1 1/4 cups lukewarm water into a small bowl, then stir in the honey and oil.
- Using a dough hook attachment at low speed, gradually pour in the liquid mixture. Mix just until a cohesive dough starts to form and no streaks of dry flour remain, about 2 minutes. Scrape down sides of the bowl halfway through. Cover bowl tightly with plastic wrap and let dough rest for 20 minutes.
- Turn mixer to medium-low and knead until smooth and elastic, easily clearing the sides of the bowl, about 8 minutes. The dough should be moist but not sticky; if needed, add more flour 1 tablespoon at a time.
- Lightly oil a medium-size mixing bowl. Transfer the dough to a lightly floured surface and knead 30 seconds, shaping dough into a smooth round ball. Place seam side down in the oiled bowl. Cover with plastic wrap and let rise until doubled in size, 1 1/2 to 2 hours.
- Stack 2 rimmed baking sheets and line the top sheet with aluminum foil. Punch the dough down to deflate. Turn out onto a lightly floured surface. Press and stretch into a rough 6-inch square.
- Lift and fold top 2 corners of dough into the center of the square and press gently to seal. Lift and fold down the upper third of the dough toward the center and press gently to seal. Lift and fold down the top half of the dough to form a loaf, and pinch the seam closed. Turn the loaf seam side down, gently slide hands underneath, and transfer to the prepared pan. You should have an oval loaf about 8 inches by 4 inches; use hands to shape as needed. Cover with oiled plastic wrap and let rise until loaf increases in size by about half, 30 minutes to 1 hour.
- Meanwhile, place a rack in the lower third of oven and heat to 450 degrees. When the dough has risen, make 3 deep slashes across the top, using a sharp paring knife or razor blade. Place in oven, reduce heat to 375 degrees and bake until deep golden brown, 35 to 40 minutes, rotating pan once during baking.
- Meanwhile, dissolve cornstarch in 1 cup cold water. Simmer in saucepan or microwave until clear and syrupy. Transfer hot, baked bread immediately to a wire rack and brush top and sides with cornstarch mixture until glazed and shiny. Let cool completely before slicing.
Tips:
- Choose the right rye bread: Opt for a dense and flavorful rye bread with a slightly sour tang. The sturdiness of the bread will help the crostini hold up well when toasted.
- Slice the bread evenly: Cut the bread into even slices, about 1/2-inch thick. This will ensure that they toast evenly.
- Brush with olive oil and season: Before toasting, brush the bread slices with olive oil and sprinkle with salt, pepper, and any other desired seasonings. This will add flavor and help them crisp up nicely.
- Toast until golden brown: Place the bread slices on a baking sheet and toast in a preheated oven at 400°F (200°C) for 5-7 minutes per side, or until golden brown and crispy.
- Serve immediately: Crostini are best served warm and crispy. Top them with your favorite toppings, such as cheese, spreads, or sliced meats.
Conclusion:
Rye bread crostini are a versatile and delicious appetizer or snack that can be enjoyed in a variety of ways. With just a few simple ingredients and a few minutes of preparation, you can create these tasty treats that are perfect for any occasion. Whether you're serving them at a party, enjoying them as a snack, or using them as a base for your favorite toppings, rye bread crostini are sure to be a hit.
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