Galbani® Crostini with a Trio of Toppings
Donatella’s Tip: If your bread is slightly stale, redeem it by toasting or grilling. Rub the toasted slices with a cut garlic clove and drizzle with some high-quality extra virgin olive oil.
0 min
PREP TIME
0 min
TOTAL TIME
Easy
COOKING SKILL
4-6
SERVING SIZE
Ingredients
- Baguette, sliced on a sharp bias
- ¾ cup Extra virgin olive oil
- Kosher salt & freshly ground black pepper to taste
CARAMELIZED GRAPE & HAZELNUT TOPPING
- 1 ½ cups Galbani® Ricotta
- 3 cups Seedless Muscat or red grapes
- 3 tbsp. Sugar
- 2 tbsp. Water
- 1 tsp. Fresh thyme
- 1 cup Hazelnuts, chopped
- Kosher salt & freshly ground black pepper to taste
- Fresh mint for garnish
GARLIC AVOCADO TOPPING
- 2 cups Galbani® Ovolini, cut into small pieces
- 4 tbsp. Extra virgin olive oil
- 2 Avocados, sliced
- 2 tsp. Lemon zest
- 3 Garlic cloves, minced
- Kosher salt & freshly ground pepper to taste
- Micro basil for garnish
TOMATO & RICOTTA TOPPING
- 1 ½ cups Galbani® Ricotta
- 1 cup Cherry tomatoes, cut into quarters
- 1 cup Baby arugula
- 10 Eggs, cooked over easy
- Basil for garnish
- Kosher salt & freshly ground pepper to taste
Instructions
- Preheat the oven to 350 degrees F. Arrange the bread slices on 1 or 2 baking sheets.
- Brush both sides of the bread generously with olive oil. Season with salt and pepper.
- Bake for 15 – 20 minutes, until golden. Rotate the baking sheets 180 degrees halfway through the cooking time. (Cooled crostini can be stored in an airtight container for a day or two.)
CARAMELIZED GRAPE & HAZELNUT TOPPING
- In a small saucepan, combine grapes, 1 tablespoon of sugar, water, thyme, hazelnuts, salt, and pepper. Cook over medium-high heat until grapes start to soften and sugar caramelizes. Set aside.
- Mix Ricotta with 2 tablespoons sugar.
- Spread Ricotta on each crostini. Top with grape mixture. Garnish with mint.
GARLIC AVOCADO TOPPING
- In a mixing bowl, toss Ovolini with olive oil. Salt and pepper to taste.
- In a separate mixing bowl, toss avocado slices with olive oil, lemon zest, and garlic. Salt and pepper to taste.
- Place Ovolini on each crostini, top with avocado, and garnish with micro basil.
TOMATO & RICOTTA TOPPING
- In a small mixing bowl, mix Ricotta with salt and pepper to taste.
- Spread Ricotta mixture on each crostini. Add desired amount of baby arugula and cherry tomatoes.
- Top each crostini with 1 over-easy egg and garnish with basil.
