Gluten Free Crostini Corner Recipe
Crostini Corner
Brunch is a lovely way to entertain, especially for Easter. Typically, brunch is less expensive to host than serving the same amount of people at a dinner party. And what better way to enjoy a lovely spring day?
A brunch menu can really include any type of food you want – breakfast, lunch, sweet, savory – but it is best to include a combination.
If the idea of hosting a party earlier in the day makes you nervous, don’t fret. We have come up with ways to take out the stress and leave in the fun.
The trick to reducing stress is to be prepared. Prepare the food in advance, decorate and arrange flowers the day before, and set up food stations where people can serve themselves. Our brunch includes a Bellini bar, crostini corner (recipe follows), and self-serve yogurt station.
Another tip for easy parties is to combine dishes that you make with ones that can be assembled.
This is a perfect example of making a couple things and assembling the rest. Make the olive tapenade and salsa cruda, toast the crostini, and then add some delicious tidbits from the deli, such as herbed cheese, soft goat cheese, prosciutto, salami, olives, pepperoncini – whatever you like!
Gluten Free Crostini with Salsa Cruda & Mixed Olive Tapenade Recipe
Ingredients
For Crostini:
- 4 gluten-free baguettes cut into ¾-inch slices
- ⅓ cup extra-virgin olive oil
- Kosher or fine sea salt
- Freshly ground black pepper
For Salsa Cruda:
- 2 large tomatoes seeded and diced
- ½ medium white or yellow onion diced
- ¼ cup parsley chopped
- 1 garlic clove minced
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon kosher or fine sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes
For Mixed Olive Tapenade:
- 1 cup Kalamata olives pitted
- 1 cup Spanish green pimento-stuffed olives
- ½ cup sun-dried tomatoes in oil drained and chopped
- 1 garlic clove minced
- 4 basil leaves chopped
- ⅛ teaspoon crushed red pepper flakes
- ¼ cup extra-virgin olive oil
Instructions
For Crostini:
- Preheat the oven to 400°F. Line two baking sheets with parchment paper.
- Place the baguette slices on the prepared baking sheets, brush with olive oil, and sprinkle with a little salt and pepper. Bake until lightly toasted, about 8 minutes. Let cool.
- Can be made a day ahead. Store at room temperature in an airtight container or food storage bag.
For Salsa Cruda:
- Combine all ingredients in a medium mixing bowl. Cover and refrigerate for at least 2 hours or up to 24 hours.
- To serve, remove the salsa cruda from the bowl with a slotted spoon and place in a serving bowl.
For Mixed Olive Tapenade:
- Combine the olives, tomatoes, garlic, basil, and red pepper in the bowl of a food processor fitted with a steel blade. Pulse several times to chop the olives. With the machine running, drizzle in the olive oil.
- Can be made up to a week ahead. Store, covered, in the refrigerator.
Notes
Nutrition
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