Savory Gluten-Free Crostini (Two Ways!)

These savory crostini are perfect for your spring celebrations. They are bright, fresh, and easy to assemble, great for a crowd! For vegetarians, the whipped ricotta and prosciutto toast can be made without the meat, or swap in your favorite plant-based alternative.

We are using a gluten-free sourdough by Bread SRSLY because it has tons of flavor and we can slice thinly for a crusty crostini. To make both recipes you'll need about half of our gum-free, rice-free pullman loaf total.

You could also call these bruschettas, if using a thicker slice of bread. However you choose to make it, these are perfect appetizers that are colorful, easy to make, and will be popular among guests! 

 

Total time: About 30 minutes
Yields: About 12 servings
Recipe and photos by Danielle Haft // @daniellehaft
Gluten-Free, Gum-Free, Rice-Free

 

Whipped ricotta, balsamic, prosciutto and arugula crostini

This crostini is a classic. It is a ricotta, prosciutto, and balsamic crostini. This is a common pairing, but we improve the fluffiness and flavor of the ricotta by whipping it with olive oil, lemon juice, and salt. 

While the ricotta has a gentle flavor, the prosciutto is rich and salty. The balsamic vinegar adds a touch of sweetness, tying it all together! 

INGREDIENTS

  • 1/4 Bread SRSLY Gum-Free, Rice-Free Sourdough Pullman Loaf
  • 1 cup whole milk ricotta cheese (can use vegan substitute)
  • 1/2 tbsp olive oil
  • 1/2 tbsp lemon juice
  • Pinch of sea salt
  • Balsamic vinegar (can use balsamic glaze if preferred)
  • Prosciutto (can omit to make vegetarian)
  • Arugula for garnish (use as much or as little as you like here!)

DIRECTIONS

  1. In a food processor, combine ricotta cheese, olive oil, lemon juice and a
    pinch of salt. Blend until smooth.
  2. Slice your pullman loaf into ½ inch slices. To make smaller servings, cut each slice in half on the diagonal. Toast the slices in the toaster or in the oven at 400° for about five minutes.
  3. Once the toasts are golden brown and slightly cooled, top them with whipped ricotta, a drizzle of balsamic, prosciutto (if using) and arugula.
  4. Use any extra whipped ricotta for additional dipping! Be sure to refrigerate the leftovers. Enjoy!

 

Burrata, radish and herbed pesto crostini

This crostini is made with a homemade pesto, burrata, and radish. The pesto combines the bitterness of arugula, umami of parmesan, citrus from lemon, fresh herbs, and honey to cut the bitterness. 

The pesto pairs beautifully with burrata and the radish has a nice crunch. 

INGREDIENTS

  • 1/4 Bread SRSLY Gum-Free, Rice-Free Sourdough Pullman Loaf
  • 2 small burrata balls
  • 1-2 small radishes, thinly sliced
  • 2 cups packed arugula
  • 1 cup packed basil
  • 1 small handful chives
  • 1/3 cup toasted pine nuts
  • 1/3 cup parmesan cheese
  • 1/2 tsp lemon zest
  • 2 tbsp lemon juice
  • 1 tbsp honey
  • 3/4 cup olive oil
  • Salt to taste

DIRECTIONS

  1. Preheat your oven to 300° and prepare a baking sheet with parchment
    paper.
  2. Bake the pine nuts for 5-10 minutes until golden and toasted.
  3. In a food processor, combine arugula, basil, chives, pine nuts, cheese, lemon juice and zest, honey, olive oil and salt. Blend until smooth.
  4. Slice your pullman loaf into ½ inch slices. To make smaller servings, cut each slice in half on the diagonal. Toast the slices in the toaster or in the oven at 400° for about five minutes.
  5. Once the toasts are slightly cooled, top with burrata, add the radishes and drizzle with herbed pesto.
  6. Use any extra pesto for pasta, sandwiches, salads, the sky's the limit! Be sure to refrigerate the leftovers. Enjoy!
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