How To Make the Best Mediterranean Crostini
Classic mouthwatering crostini drizzled with garlic oil, toasted, and topped with a mixture of kalamata olives, roasted red peppers, prosciutto, a splash of wine and herbs, finished with a crumble of feta cheese on top. Simply divine!
Equipment
- large cast iron pan - or large sauté pan with 2" sides
- 1 cup dry measuring cup
- garlic press - alternatively you can simply mince, but using a garlic press is much easier
- chefs knife - or other sharp knife to chop ingredients well
- serrated knife - to slice baguette
Ingredients
For Making the Topping Mix:
- 1 medium onion (chopped small)
- 4 cloves garlic (minced or pressed through a garlic press)
- 6 Tbsp olive oil (extra virgin for more flavor or regular is fine * remember to keep heat lower if using extra virgin as it has a lower smoke point.)
- 3 slices prosciutto (sliced into small pieces)
- 4 oz. Kalamata olives (sliced into quarters lengthwise, then cut in have twice to make small bits)
- 1 cup roasted red peppers (chopped)
- ½ cup flat Italian parsley (minced, chopped fine)
- ½ cup white wine (chardonnay is best)
- ¼ cup low sodium chicken broth (*make sure it is low-sodium)
- ½ tsp. crushed red pepper flakes (adjust to your liking)
- ½ tsp. dried oregano
- ½ tsp. ground pepper
- 2 Tbsp. fresh lemon juice (from one large lemon)
- ½ - ¾ cup feta cheese (crumbled - make sure to use block cheese and crumble it yourself - tastes so much better!)
For Making the Crostini:
- 1 French Baguette (or ciabatta) (sliced on the bias (diagonally))
- ¼ cup Extra Virgin olive oil
- 1 clove garlic (minced or put through garlic press)
Instructions
How To Make The Mediterranean Mixture:
- In a large cast iron or large skillet, add 1 medium onion, chopped along with 6 Tbsp olive oil. Sauté on medium until onions are softened and translucent.
- When onions are translucent, add the 3 slices prosciutto (cut up) to pan and continue sauteing until just beginning to get crispy.
- Lower heat to Low and add 4 cloves garlic, minced, and sauté just until fragrant (30 seconds). Make sure not to burn the garlic - it will become bitter!
- Deglaze pan with ½ cup white wine, using a wooden spoon to scrape up all the bits. Simmer for one minute.
- Add ¼ cup low sodium chicken broth to pan and stir to combine. Add 4 oz. Kalamata olives, 1 cup roasted red peppers, ½ cup flat Italian parsley, ½ tsp. crushed red pepper flakes, ½ tsp. dried oregano, and ½ tsp. ground pepper. Let simmer until liquid has been reduced by half.
Just Before Serving:
- Squeeze 2 Tbsp. fresh lemon juiceover mixture. A little acidity really helps to brighten up the flavors. Stir to combine.
How To Make The Crostini:
- Heat Oven to Desired Temp -Cooking Times for Crostini based on Selected Temperature: Choose which works best for you - I usually use the 8-10 @ 400 Bake 10 to 12 minutes @ 350 °F °FBake 8 to 10 minutes @ 400 °F °FBake 6 to 9 minutes @ 450 °F °F
- Cut 1 French Baguette (or ciabatta) (or ciabatta) on diagonal into 1/2" slices.
- Place slices on a large sheet pan.
- Make the garlic oil: Add 1 clove garlic, (minced) along with ¼ cup Extra Virgin olive oil in a small microwave safe bowl. (small Pyrex prep bowls work well). Microwave on high heat for 30-45 seconds. Watch carefully to make sure it does not burn. It will sizzle which is fine.
- Brush each slice with the garlic oil and bake in oven for desired time, watching carefully - bake until slightly golden brown on the edges.
Assembling The Crostini:
- When crostini have cooled slightly, top each toast with about 1½ teaspoons of mixture, and sprinkle the ½ - ¾ cup feta cheese on top. Serve warm or at room temperature.
Notes
Use Day-Old Bread: Bread that is slightly stale works best for crostini because it holds its shape better when toasted and does not become too soft when topped.
Slice Evenly: Cutting the bread into even 1/2 inch slices not only ensure uniform toasting and cooking times but also helps ensure a crunchy crostini. Also, try and cut slices on a diagonal for a more artistic touch!
Brush with Olive Oil: Before toasting or grilling, lightly brush each slice of bread with the extra virgin olive oil and garlic oil blend. This not only adds extra flavor but also helps in achieving a crispy texture.
Don't Overload Toppings: While it's tempting to pile on the toppings, especially when they're so tasty, avoid overloading the crostini. Too many toppings can make them soggy. A thin layer of topping is all you need.
YOUR OWN NOTES
Nutrition
Calories: 135kcalCarbohydrates: 3gProtein: 2gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.003gCholesterol: 8mgSodium: 479mgPotassium: 92mgFiber: 1gSugar: 1gVitamin A: 482IUVitamin C: 13mgCalcium: 63mgIron: 1mg
Disclosure
The provided nutritional information should only be used as a general guideline rather than an exact representation of the nutritional content of the prepared dish. Individual nutritional needs and dietary preferences may vary, and we encourage our readers to use their discretion and consult with a qualified healthcare professional or nutritionist for personalized dietary advice.
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