Yummy Crostini Recipes

I saw Giada De Laurentiis making these yummy crostini recipes on Oprah quite awhile ago. Now, they are two of my favorite appetizers to serve. Especially fabulous for fall and winter events.

Stilton-Pear Crostini drizzled with Pumpkin Seed Oil

Ingredients

• 6 brioche rolls
• 1/3 cup pumpkin seed oil
• 4 to 6 ounces Stilton cheese thinly sliced or crumbled
• 3 green Comice or Anjou pears cut into thin wedges
• 1/2 cup toasted pumpkin seeds

Preheat oven to 375°. Cut rounded tops off rolls, then slice each roll in half horizontally. Brush insides of rolls with about 3 tablespoons pumpkin seed oil total. Place brushed side up on a baking sheet, and bake until golden brown, 7 to 10 minutes. Remove from oven. While still warm, place cheese and pears on toasted rolls.

Arrange rolls on a serving tray. Top with pumpkin seeds, and drizzle with remaining pumpkin seed oil. Serve warm or at room temperature.

Recipe: Rori Trovato

Crostini with Gorgonzola Honey and Walnuts

Ingredients:

• 2 tablespoons olive oil
• 24 1/3-inch-thick diagonal slices baguette
• 6 ounces creamy gorgonzola cheese , coarsely crumbled
• 2/3 cup walnuts , toasted, coarsely chopped
• 1 ripe fig , thinly sliced crosswise (optional)
• 3 tablespoons honey

Preheat the oven to 375°. Arrange the baguette slices on a baking sheet in a single layer. Lightly brush the baguette slices with oil. Toast in the oven until the baguette slices are golden, about 8 minutes. (You can toast the baguette slices 1 day ahead. Cool, then store them at room temperature in an airtight container.)

Toss the gorgonzola with walnuts in a small bowl. Spoon the cheese mixture onto the baguette slices and press slightly to adhere. Return the baking sheet to the over and bake until the cheese melts, about 8 minutes.

Arrange the crostini on a platter. Top each with a slice of fig, if desired. Drizzle with honey and serve warm.

Created by: Giada De Laurentiis
Image: Gentl & Hyers