Crostini platter

By Jason Skrobar
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Crostini platter:

  • 1 baguette, sliced and slightly toasted

Roasted grapes and buffalo mozzarella crostini:

  • 1 bunch purple seedless grapes
  • 1 cup olive oil
  • 2 buffalo mozzarella balls, sliced
  • Salt and pepper to taste
  • 1 tablespoon fresh oregano, chopped

Blue cheese, honeycomb and hazelnut dust crostini:

  • 1 piece of your favourite blue cheese (I like using Roquefort for this recipe but any blue cheese will work)
  • 1 honeycomb, broken into 2.5 centimeter pieces
  • 1 cup hazelnuts, blitzed to a fine dust.


Roasted grape and buffalo mozzarella crostini:

  1. Set the oven to 425°.
  2. Add grapes and olive oil to a roasting pan and roast in the oven for about 35-40 minutes. Remove from the oven and let cool slightly.
  3. To assemble add a slice of buffalo mozzarella and a few roasted grapes to a piece of crostini. Repeat until all the mozzarella is done. Add to a baking sheet and return to the oven to slightly warm the cheese, about five minutes.
  4. Remove from the oven, season with salt and pepper and sprinkle with chopped oregano.

Blue cheese, honeycomb and hazelnut dust crostini:

  1. To assemble break up the blue cheese into small pieces. Arrange blue cheese onto pieces of crostini, top with honeycomb and dust with hazelnut.


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