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FOUR GREAT CROSTINI
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| A PureWow Original Recipe EACH RECIPE MAKES 12 CROSTINI START TO FINISH: ABOUT 20 MINUTES EACH (INCLUDES BAKING TIME FOR THE CROSTINI) INGREDIENTS Crostini | |
| ¼ | baguette |
| 1 | garlic clove, halved |
| Olive oil | |
| Kosher salt | |
| Salty Butter and Radish | |
| 6 tablespoons (¾ stick) | Irish butter |
| 6 | radishes, cleaned, trimmed and sliced into thirds |
| Flaky sea salt (such as Maldon Sea Salt) Baby BLT | |
| 6 tablespoons | mayonnaise |
| 2 teaspoons | freshly ground black pepper |
| 6 | sun-dried tomatoes, quartered |
| 1 cup | arugula |
| 2 tablespoons | olive oil |
| 3 strips | cooked bacon, cut into quarters |
| Zesty Ricotta Harissa | |
| 1 cup | ricotta cheese |
| 4 tablespoons | harissa |
| 1 tablespoon | lemon juice |
| 4 tablespoons | lemon zest |
| Hot Pepper Jelly and Goat Cheese | |
| ⅓ cup | hot pepper jelly |
| ⅓ cup | goat cheese |
| 3 tablespoons | chives |
DIRECTIONS
1. Make the crostini: Cut the baguette into slices (see Finishing Touches). Rub one side of each slice with the garlic and brush lightly with olive oil. Season lightly with salt. Transfer to a parchment-lined baking sheet and bake in a 400° oven until golden brown, 5 to 7 minutes. Cool completely.
2. Make the Salty Butter and Radish Crostini: Spread 1½ teaspoons of butter onto each crostini and top with a piece of radish. Sprinkle generously with flaky sea salt.
3. Make the Baby BLT Crostini: In a small bowl, whisk the mayonnaise with the black pepper to combine. Spread 1½ teaspoons onto each crostini and top with 2 pieces of sun-dried tomato. In a small bowl, toss the arugula with the olive oil, then place 1 to 2 tablespoons of dressed arugula on top of the tomatoes. Finish with a piece of bacon.
4. Make the Zesty Ricotta Harissa Crostini: In a small bowl, combine the ricotta with the harissa and lemon juice. Spread 2 tablespoons onto each crostini and top generously with lemon zest.
5. Make the Hot Pepper Jelly and Goat Cheese Crostini: Spread 1 to 2 tablespoons of jelly on each crostini, then top with a generous sprinkling of crumbled goat cheese. Garnish with chives.
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