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ACE Bakery® Crostini Three Ways
25 mins Prep Time
35 mins Cook Time
This recipe is sponsored by ACE Bakery®.
This holiday season whip up these delicious crostinis made with freshly baked White Baguette from ACE Bakery®. Made using their aged starters, simple ingredients and traditional techniques, the White Baguette from ACE Bakery® makes for the perfect vessel for all of your topping cravings. The perfect appetizer to serve at a holiday party or small dinner party, having an assortment of toppings appeases a multitude of tastes. Whether you prefer something earthy and savoury like the Burrata & Wild Mushroom Crostini or something sweet and tangy like the Whipped Feta, Pomegranate & Pistachio Crostini or even something nourishing like the Ricotta & Roasted Butternut Squash Crostini - we've got you covered!
Find ACE Bakery® at your local Loblaw in the bakery aisle and make sure to follow @acebakery on Instagram for more recipe ideas!
Directions
Ricotta & Roasted Butternut Squash Crostini
8 Steps
Step 1
Preheat the oven to 400°F. Lay the baguette slices on a baking sheet and drizzle each with a little olive oil. Toast until they are golden brown for about 6 minutes.
Step 2
In a bowl, whisk together the ricotta, heavy cream, lemon juice and zest. Season the mixture with salt and pepper and set aside.
Step 3
In a bowl, toss together 2 tablespoons of olive oil, squash and maple syrup. Season with salt and pepper.
Step 4
Arrange in a single layer on a baking sheet with parchment paper. Roast, tossing occasionally, until squash is golden and tender, about 30 minutes. Let squash cool.
Step 5
In the meantime, heat up the remaining olive oil in a pan over medium heat.
Step 6
Add the sage leaves and cook until crispy for about 2 to 3 minutes. Transfer to a paper towel to remove excess oil.
Step 7
Spread the ricotta mixture over the baguette slices. Top with roasted squash and crispy sage.
Step 8
Sprinkle some flaky salt on top and enjoy!
Whipped Feta, Pomegranate & Pistachio Crostini
5 Steps
Step 1
Preheat the oven to 400°F. Lay the baguette slices on a baking sheet and drizzle each with a little olive oil. Toast until they are golden brown for about 6 minutes.
Step 2
In a food processor, add the feta, heavy cream, lemon zest and fresh thyme. Process until smooth (if the mixture looks dry, add more heavy cream).
Step 3
Season with black pepper.
Step 4
Spread the whipped feta on top of the toasted baguette.
Step 5
Top with pomegranate seeds and pistachio. Enjoy!
Burrata & Wild Mushroom Crostini
10 Steps
Step 1
Preheat the oven to 400°F. Lay the baguette slices on a baking sheet and drizzle each with a little olive oil. Toast until they are golden brown for about 6 minutes.
Step 2
In a large skillet over high heat, add the butter and 1 tablespoon of olive oil.
Step 3
Cut or tear the mushrooms into bite-size pieces and add them to the skillet.
Step 4
Season with salt and let cook untouched for about 3 minutes.
Step 5
Stir and add the garlic, rosemary and thyme.
Step 6
Cook, stirring occasionally, until liquid has evaporated and mushrooms are browned and tender for about 6 minutes.
Step 7
Stir in the wine and lemon juice. Cook and stir until all liquid has evaporated.
Step 8
Remove from the heat, remove the thyme and rosemary sprigs and season with salt and pepper.
Step 9
Spread the burrata on top of the toasted baguettes. Drizzle with the rest of the olive oil and flaky salt.
Step 10
Top with the mushrooms and enjoy!
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