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Crostini recipes – vegetarian variations
Crispy, crunchy, crostini! The small, toasted slices of bread make for a cracking antipasti treat. Here are some ideas on how to top this delicious Italian finger food. One recipe with zucchinis, one with tomatoes.
Table of contents
Crostini are a classic Italian antipasti. The crispy slices of bread are quick and easy to make – but impressively delicious.
The varied breads are great for starters, as a small lunch or dinner and especially for parties and buffets.
Unlike bruschetta, crostini are bread that is first toasted and then topped. They can then be baked again.
Crostini are particularly good for cooking leftovers because the bread can be a few days old. Freshly toasted , it still tastes incredibly good. And you can also give one or two leftovers a new lease of life with toppings.
Tip: Once toasted in the oven, slices of bread will stay tasty and crispy for a few days if you store them in an airtight container.
Schritt für Schritt durch´s Rezept
- Step 1Slice the zucchinis and fry them in a little olive oil in a pan until they are slightly soft. Tip: A steak pan makes great grill strips.
- Step 2Preheat the oven to 200°C. Cut the ciabatta into slices and bake for 5 minutes until crispy.
- Step 3Leave the ciabatta slices to cool slightly. Then spread with the cheese cream, top with zucchini slices and decorate with a few rocket flakes.
- 1 Glass Dried tomatoes
- 1 Onion, , small
- 50 g Rocket
- 1 El Olive oil
- 1 Ciabatta
Schritt für Schritt durch´s Rezept
- Step 1Preheat the oven to 200°C. Cut the ciabatta into slices and bake for 5 minutes until crispy.
- Step 2Remove the sun-dried tomatoes from the jar, drain and cut into small pieces.
- Step 3Peel and finely dice the onion.
- Step 4Mix the chopped onions, tomatoes, rocket and olive oil in a small bowl.
- Step 5Spread the vegetable mixture on the toasted slices of bread.
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