Herb-Crusted Crostini with Balsamic Glaze

Ingredients

- 1/4 cup olive oil
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh oregano, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 2 tablespoons fresh basil, finely chopped
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 8 crostini slices
- 2 tablespoons balsamic glaze
- 1/4 cup parmesan cheese, grated
- 1/4 cup feta cheese, crumbled

Instructions

1. Prepare the Herb Mixture:
- Combine the minced garlic, fresh parsley, oregano, rosemary, and basil in a small mixing bowl. Add the olive oil, red pepper flakes, and kosher salt. Mix well to combine all the ingredients evenly.

2. Infuse the Flavors:
- Allow the herb mixture to sit for about PT10M (10 minutes) to let the flavors meld together. This step is crucial to achieve an aromatic mixture that will coat the crostini attractively.

3. Heat the Stove:
- Set a non-stick skillet over medium heat on the stove.

4. Toast the Crostini:
- Once the skillet is hot, place the crostini slices in the skillet. Brush each slice with a generous amount of the herb mixture.
- Toast each side for approximately PT2M (2 minutes) or until golden and crispy. Be cautious not to burn; a light gold color means deliciously crispy crostini.

5. Add the Balsamic Glaze:
- Drizzle the balsamic glaze over each crostini, providing a sweet and slightly tangy balance to the savory herbs.

6. Cheese Topping:
- While still warm, sprinkle the freshly grated parmesan and crumbled feta cheese on top of the crostini. Allow the cheese to slightly melt and adhere to the toast for a creamy texture.

7. Serve Immediately:
- Transfer the herb-crusted crostini onto a serving platter. Serve immediately to enjoy the optimal crispness and freshness of herbs.

Total Time

PT22M
22 minutes

Type of Dish

Snack

Keywords

crostini, herbs, balsamic glaze, parmesan, feta, snack, appetizers, easy recipes, Italian flavors, cooking on stove

Recipe Yield

Feeds 4 adults

Calories

Total: 480 calories

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