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Trio of Crostini

May 31, 2016 by Angela LeMoine 12 Comments

Trio of Crostini. These are a few of my favorite party appetizers! They are so easy to make and are so flavorful! Grilled crostini with 3 unique toppings... always a huge hit!

I hope everyone enjoyed the long weekend and a good unofficial start to the summer season. We had such a busy but fun weekend filled with kiddie pools, backyard BBQs and family. I was asked to make an appetizer for one BBQ and I made these Trio of Crostini and let me tell ya, a HUGE hit! I am all about keeping it simple but packed with flavor and these 3 crostini toppings do not disappoint. 

Trio of Crostini. These are a few of my favorite party appetizers! They are so easy to make and are so flavorful! Grilled crostini with 3 unique toppings... always a huge hit!

So heres what I made…. Olive Tapenade, Sun Dried Tomato Pesto and Grilled Eggplant Spread. Of course, being that it is now officially grilling season I had take advantage of the amazing flavor and char that the grill offers. I had the grocery store slice a few baguettes for me {huge time saver peeps!} and drizzled with a little olive oil then grilled the crostini. I also decided to grill the eggplant rather then roasted it and it turned out just perfect! This Trio of Crostini are going to be a go to for sure!

Trio of Crostini. These are a few of my favorite party appetizers! They are so easy to make and are so flavorful! Grilled crostini with 3 unique toppings... always a huge hit!

These really come together so quickly and require very little effort!! Once you’ve grilled the eggplant all there really is is to throw a handful of ingredients into a food processor, pulse and thats it! I kept it really simple using the same basic ingredients to flavor the spreads… garlic, fresh basil and fresh parsley. Each main component, the olives, eggplant and sun dried tomato, all have such distinct flavors that they don’t need much.

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Trio of Crostini
Author: Angela LeMoine
 
Ingredients
  • 2-3 baguettes, sliced
  • olive oil
  • For the Sun Dried Tomato Pesto:
  • 9 oz pkg sun dried tomatoes {dry packed}
  • ¾ cup olive oil {if you use oil packed tomatoes, use the oil in the jar first}
  • 4 garlic cloves
  • handful of fresh basil
  • handful of fresh parsley
  • For the Olive Tapenade:
  • 2 cups pitted olives {I used sicilian and kalamata in olive oil}
  • handful of fresh basil
  • handful of fresh parsley
  • 4 garlic cloves
  • 4 Tbsp olive oil {olive oil marinade from olives if available}
  • For the Eggplant Spread:
  • 1 eggplant, quartered
  • 4 garlic cloves
  • handful of fresh basil
  • handful of fresh parsley
  • 4 Tbsp olive oil
  • salt & pepper to taste
Instructions
  1. Toss the sliced baguettes in a bowl with a little olive oil. Grill until golden on each side.
  2. Drizzle the quartered eggplant with a little olive oil, salt and pepper. Grill on each side until tender.
  3. For the Eggplant spread, place the eggplant, garlic, basil, parsley and olive oil into the food processor. Pulse until smooth. Season with salt and pepper to taste. If you want a little spice you can add a little crushed red pepper flakes. Cool in the fridge or serve room temp.
  4. For the Sun Dried Tomato Pesto, add the tomato, oil, garlic, basil and parsley to the food processor and pulse until desired texture. Season with salt and pepper to taste.
  5. For the Olive Tapenade, add the olives, garlic, oil, parsley and basil to the food processor. Pulse until desired texture. No salt needed here, the olives have plenty on the their own.
3.5.3208

 

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Filed Under: Appetizer, Snack, Vegetarian Tagged With: appetizer, bruschetta, crostini, eggplant, olive, party, snack, sun dried tomato, tapenade, vegetarian

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Reader Interactions

Comments

  1. pattyanderson54p

    June 2, 2016 at 2:05 pm

    What a great idea for summer parties!

    Reply
    • Angela LeMoine

      June 2, 2016 at 5:40 pm

      Thanks. They are so easy & quick to make too

      Reply
  2. peter @feedyoursoultoo

    June 2, 2016 at 2:50 pm

    I love the variety of toppings. Each one of these stands on its own. My favorite is the eggplant but in my house, I am the only one who likes the eggplant so I do not make it often.

    Reply
    • Angela LeMoine

      June 2, 2016 at 5:41 pm

      Thank you! Oh I love the eggplant one too! Also great tossed with pasta

      Reply
  3. Debra C.

    June 2, 2016 at 6:29 pm

    That olive tapenade is calling my name! Love that salty goodness!

    Reply
    • Angela LeMoine

      June 2, 2016 at 10:34 pm

      Oh it’s so so good!!!! So many uses too!

      Reply
  4. Joanne/WineladyCooks

    June 6, 2016 at 3:40 pm

    Oh Angela, I just luuuuv your trio dips. How easy, flavorful and a perfect trio for any gathering this summer. I’m a tapenade fan and you just inspired to make this for my son in law, I know he’ll love it as well.

    Reply
    • Angela LeMoine

      June 7, 2016 at 2:28 pm

      Thank you!!!! They really are so simple to use and so good!

      Reply
  5. mealplanmaven

    June 8, 2016 at 4:42 pm

    Such fun and yummy party fare Angela!

    Reply
    • Angela LeMoine

      June 12, 2016 at 9:15 am

      Thank you so much!

      Reply
  6. Erin F

    November 18, 2016 at 9:34 am

    These look so delsih! I can’t wait to try this one! Thank you Angela for sharing your yummy recipe!!

    Reply
    • Angela LeMoine

      November 18, 2016 at 9:36 am

      My pleasure! I hope you enjoy them as much as I do!

      Reply

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Food blogger, wife to my high school sweet heart, momma to our two beautiful and energetic boys and lover of life. I hope to spread my love of cooking, share some of my favorite products and restaurants and maybe inspire others to get in the kitchen and try some recipes out!

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