I learned how to make crostini when I was very young. It’s a low-fuss appetizer that’s perfect for brunch. Topping options are endless, too!
I’m absolutely smitten with appetizers and hosting friends over for brunch. As I’ve proclaimed before, I can make an entire meal out of different apps on my plate. To be honest, I kinda prefer it… especially on the weekends. You get a little bit of this, a little bit of that, and don’t miss out on all the different flavor combos. If you feel the same, you’ll want to check out my Individual Charcuterie Boards In A Jar, this Tomato Bruschetta With Pesto, Blue Cheese, and Hot Honey, and these Mini Brie and Apple Crostini Sandwiches.
INGREDIENTS YOU’LL NEED:
While I usually enjoy this during the AM hours, I am also a fan of breakfast for dinner. It’s easy to throw together on a busy weeknight (ahem… I am now a soccer mom. Eeeek!), and everyone always enjoys a tablescape of different items to choose from. Here’s everything for this recipe:
- Olive Oil
- Salt + Pepper
- Lemon Juice
- Chopped Tomatoes
- Shredded Parmesan
You can totally make the toasted baguette ahead of time (aka crostini), allow to cool and store in a container until you’re ready to serve. During the holiday season, most grocers will carry them already made for you as well. You’ll usually find them near the bakery.
WHAT DOES CROSTINI MEAN?
It actually translates to “mini toasts” in Italian. They’re a wonderful base for appetizers, and actually taste wonderful with different pasta dishes and soup (use them in place of bread in my French Onion Soup… so good).
Any sturdy bread will do the trick. You can use a baguette, artisan bread, ciabatta, sourdough, or even swap the crunchy bread for your favorite cracker! Pita and tortilla chips taste fantastic! Simply serve the toppings in a bowl and the crackers on the side for dippin’.
ITEMS TO SERVE THESE WITH:
- 1 Baguette
- 1 tbsp. Olive Oil
- 3 Eggs
- 3 tbsp. Milk
- 1 tbsp. Butter
- Salt + Pepper
- 1 Avocado
- 1½ tsp. Lemon Juice
- ½ cup Chopped Tomatoes
- ½ cup Shredded Parmesan
- PREHEAT oven to 350° F. Slice baguette into about 16 slices. Lay slices on greased baking sheet; brush tops with olive oil. Bake for about 5 minutes or until lightly browned and toasted.
- BEAT eggs and milk in bowl until blended. Melt butter in small skillet set over medium-low heat; swirling pan to coat bottom.
- POUR egg mixture into skillet. As eggs start to cook, push, pull and fold eggs with spatula frequently until all egg is cooked and no liquid remains. Remove from heat. Season with salt and pepper.
- MASH together avocado, lemon juice and pinch of salt in separate bowl; spoon over slices of baguette to cover most of the surface on top. Spoon scrambled eggs over avocado.
- TOP with chopped tomatoes and sprinkle with Parmesan.
NOTES ON THIS RECIPE:
- I prefer to use cherry tomatoes for this recipe, as you can easily slice them in halves or quarters and they fit the crostini perfectly on top.
- Only make as many as you’ll consume, as leftovers will become soggy.
- Other toppings that taste great with this recipe include fresh mozzarella pearls, crumbled bacon, crispy prosciutto, fresh basil, parsley, or chives.
This post was created in partnership with the NC Egg Association, NC Tobacco Trust Fund Commission, and the NC Department of Agriculture & Consumer Services. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
PIN FOR LATER: