Entertaining made easy: 4 ingredient crostinis

Nothing says sophisticated and classy like a crostini! The chef can tinker with playful combinations, while still having a very elegant dish. In this post I have included multiple fun crostini combinations, and my personal take on bruchetta. These delicious delectables can be dressed up or down, making them the perfect showstopper for any occasion! #elegant #simple #vegetarian #delicious

I think of crostinis like a blank slate, but every scrumptious crostini starts out with the perfect bread. Rustic Italian sourdough-like breads are the most commonly used.

Tip #1: Don't cut your bread too thick or too thin. 1/2 inch of thickness is usually the best.

Remember to coat your bread before you place it in the oven. Butter is most commonly used, but oil works as well. Not only will this add a nice color to your base, but it will also make sure that it has that signature crisp, an important part of any crostini.

Tip #2: Burning bread is easier than you think! Remember to broil or grill over high heat, and to cook both sides. A good rule of thumb is to see if the edges are crisp, but the middle still has some spring, that's when you know it's done.

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DO's:

- Make sure your topping isn't too wet, because wet toppings can lead to wet bread, which can lead to the worst fail of all ― a soggy crostini!

- Season your topping! I can't even begin to tell you the amount of times that I have eaten an under seasoned crostini, it takes away from the entire dish. A little salt goes a long way! The best time to season your topping is right after you put it on the bread, that way each piece gets the proper amount of spice.

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DONT's:

- Don't overdress! Too many spices is just as bad as to little, especially with dressings! They can add extra flavor and liquid to your topping, causing some of it to seep through the bread.

- Don't over do it! Too many toppings can be overwhelming, for both the eyes and the tastebuds. It makes it hard for a person to eat all of it in one bite, which is the point of the crostini. It also makes the unique flavors indistinguishable.

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My Modern Bruchetta:

Ingredients:

Assembly:

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A good chef should not only knows when a dish is missing something, but also when the dish is complete.

Here are Some of My other Favorite Combos:

• Sun-dried tomatoes, basil pesto, and mozzarella cheese

• Peas (mashed), mint, and parmesan cheese

• Grilled corn, cilantro and guacamole

• Garlic and Onion Jam, blanched spinach, and feta cheese

• Arugula, butternut squash, and cranberries

Have some more combos? Shoot me an email and I'll add them to the list!

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