Monday, July 7, 2014

50 Crostini Toppers {Road Snack Survival Guide}

The ingredients to make lots of simple snacks are a must to have on hand in the pantry and fridges. When Bubba and the crew aren't jamin' or performing, they are hangin' and drinkin'. I've learned from experience that if they are drinkin' without snacks, then they start fightin'! Have you ever been on a bus, on the road, when a fight starts out? There is literally no place to hide and you better be really good at duckin' or making yourself small.
That's where my must needed snacks come in. I don't like fightin' and duckin', I like cookin'. That's where my "Road Snack Survival Guide" comes in to play. It's a simple, easy guide to crostini toppings, dips, salsas and guacamoles, nacho toppings, tea sandwiches {don't call them that around Manly Men!}, panini's, smoothies {more for me}, and brownies
I'm starting with 50 toppings for crostini, and will keep writing different post ending with brownies. Hope Ya'll Enjoy and try some of these out....

First things first.....

  1. Slice 1 to 2 loaves of French bread into 1/4-inch-thick rounds
  2. Brush each slice with olive oil or melted unsalted butter {I use European butter}
  3. Place the rounds on large baking sheets and bake at 350 degrees until crisp throughout and lightly golden around the edges, about 15 minutes.


  1. Spread with goat cheese; top with finely chopped canned beets, and orange segment and fresh mint.
  2. Spread with fig jam; top with gorgonzola cheese and prosciutto.
  3. Spread with fig jam; top with goat cheese and chopped walnuts.
  4. Spread with unsalted butter; top with thinly sliced bread-and-butter pickles.
  5. Spread with hummus; top with olive tapenade.
  6. Top with sliced figs and drizzle with Tupelo honey; sprinkle with sea salt.
  7. Spread with mashed avocado mixed with salt and lime juice; top with shrimp.
  8. Spread with ricotta cheese; top with chopped roasted red peppers, sprinkle with salt and pepper.
  9. Rub with a garlic clove and top with sliced plum tomatoes; sprinkle with sea salt.
  10. Spread with unsalted butter and top with thinly sliced radishes; sprinkle with sea salt.
  11. Toss canned tuna with lemon juice and zest, olive oil, chopped parsley and sea salt; spread on taost
  12. Spread with gorgonzola cheese; top with sliced pears.
  13. Top with chopped grapes and wrap with prosciutto.
  14. Top with pesto and shaved parmesan cheese.
  15. Top with pesto, crumbled bacon and chopped tomatoes.
  16. Top with pesto and chopped sun-dried tomatoes.
  17. Spread with mashed avocado; top with crumbled bacon and sprouts.
  18. Spread with ricotta cheese; drizzle with olive oil. Add a dash of sea salt and white pepper.
  19. Brush with olive oil and add a thin slice of manchego cheese; top with chorizo.
  20. Chop rotisserie chicken meat, toss with barbeque sauce and spoon on toast; top with chopped dill pickles.
  21. Combine mayonnaise with wasabi paste; toss finely chopped sushi-grade tuna with sesame oil. Spread the wasabi mayo on toast; top with tuna.
  22. Combine mayonnaise with wasabi paste and spread on toast; top with lump crabmeat.
  23. Whip cream cheese with chopped fresh dill and spread on toast; top with thinly sliced smoked salmon.
  24. Spread with taleggio cheese; top with candied pecans or walnuts.
  25. Spread with apple butter; top with crumbled blue cheese and chopped fresh sage.
  26. Saute finely chopped mushrooms in unsalted butter and season with sea salt and thyme; spread on toast. Top with shaved parmesan cheese,
  27. Saute thinly sliced onions in unsalted butter until caramelized. Spread toast with brie cheese; top with apple slices and the caramelized onions.
  28. Top with thinly sliced apples and grated cheddar cheese; broil until melted.
  29. Spread with butter; top with thinly sliced ham and a cornichon slice.
  30. Spread with cranberry sauce and top with thinly sliced turkey; sprinkle with sea salt and pepper.
  31. Saute thinly sliced fennel and golden raisins in olive oil until soft; spoon onto toast.
  32. Combine cream cheese with chopped chipolte chiles in adobo sauce; spread on toast. Top with thinly sliced smoked turkey.
  33. Top with fresh tomato pulp; sprinkle with sea salt and fresh basil.
  34. Combine refried beans with chopped green chiles and spread on toast; top with pepper jack cheese and broil until melted.
  35. Combine equal parts sour cream and cream cheese with horseradish; spread on toast. Top with thinly sliced roast beef.
  36. Halve asparagus tips lengthwise, steam until al dente and season with sea salt. Spread premade egg salad on toast; top each with and asparagus tip.
  37. Wilt baby spinach and toss with crumbled bacon; spoon on toast. Top with chopped hard-boiled eggs.
  38. Toss finely chopped romaine with Caesar dressing and freshly grated parmesan cheese; spoon onto toast. Top each with an anchovy.
  39. Spread with brie cheese; top with thinly sliced ham and a dollop of grainy mustard.
  40. Spread with mascarpone; top with crumbled bacon and chopped grapes.
  41. Whip cream cheese with lemon zest and spread on toast; top with fresh raspberries.
  42. Spread with Nutella; top with orange marmalade.
  43. Spread with mascarpone; top with thinly sliced melon and prosciutto.
  44. Spread with orange marmalade; top with thinly sliced smoked deli turkey and smoked mozzarella cheese.
  45. Saute thinly sliced apples in unsalted butter until soft and spoon onto toast; top with thinly sliced ham.
  46. Spread with creamy peanut butter; top with thinly sliced bananas and drizzle with Tupelo honey.
  47. Whip peanut butter with marshmallow cream and spread on toast; top with shaved chocolate.
  48. Spread with cream cheese top with hot pepper jelly.
  49. Spread with ricotta cheese and drizzle with Tupelo honey; add a dash of pepper.
  50. Whip mascarpone with confectioners' sugar. Brush toast with espresso and spread with the sweetened mascarpone; top with shaved chocolate and cocoa powder.

source: the food network