Ingredients
- 12 diagonally cut slices baguette (about 3 1/2 x 1 1/2 inches), lightly toasted
- Apple, Pecan and White Cheddar Crostini
- 4 ounces thinly sliced sharp white cheddar cheese
- 1/3 cup chopped pecans
- 1 teaspoon minced fresh sage or 1/4 teaspoon dried rubbed sage
- 12 very thin slices cored apple with skin
- Brie, Pecan or Walnut Crostini with Dried Cranberries and Caramelized Onion
- 1 tablespoon butter
- 1 medium onion, sliced
- 1/3 cup water
- 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried
- 6 ounces Brie cheese, rind removed
- 1/3 cup chopped toasted walnuts
- 2 tablespoons dried cranberries
- Blue Cheese, Walnut and Fig Crostini
- 4 ounces blue cheese
- 1/3 cup chopped toasted walnuts
- 1/4 cup chopped black mission figs (about 4)
- 1/2 teaspoon chopped fresh rosemary
The Steps
Apple, Pecan and White Cheddar Crostini
1. Preheat oven or toaster oven to 375°F. Arrange toasts, spacing evenly on a heavy baking sheet. Top the toasts with cheddar cheese. Sprinkle the toasts with pecans and sage. Bake until the cheese melts, about 6 minutes.
2. Transfer the toasts to a serving dish and garnish with apple slices and serve.
Brie, Pecan or Walnut Crostini with Dried Cranberries and Caramelized Onion
1. Melt butter in a heavy medium skillet over medium-high heat. Add the onion and sauté until the onion begins to brown, about 5 minutes. Decrease the heat to medium-low and continue to sauté the onion until well browned, about 15 minutes. Add the water and the thyme and cook until the water evaporates and the onions are very brown and soft, about 5 minutes. Season the caramelized onions with salt and pepper. (Can be made up to 4 days ahead. Cover and refrigerate.)
2. Preheat oven or toaster oven to 375°F. Spread the toasts evenly with Brie and arrange on a heavy baking sheet. Sprinkle the toasts with walnuts and cranberries. Top the toasts with the onion mixture. Bake until the toasts are warmed through and the cheese is just melting, about 4 minutes. Transfer to a plate and serve.
Blue Cheese, Walnut and Fig Crostini
1. Stir the blue cheese, walnuts, figs and rosemary to blend in a small bowl. (Can be prepared ahead. Let stand at cool room temperature for up to 6 hours.)
2. Preheat oven or toaster oven to 375°F. Spread the toasts evenly with blue cheese-walnut mixture and arrange on a heavy baking sheet. Baked until the cheese melts, about 5 minutes. Transfer to a plate and serve.
