Method of Preparation
Artichoke & Gruyere Crostini:
Combine cream cheese, gruyere, red onion and salt. Spread on baguette slices.
Broil in oven until cheese has melted. Remove and top with a sliced artichoke.
Blueberry Jalapeno Crostini:
Broil baguette slices in oven until golden brown. Combine ricotta, scallions & salt.
Spread over baguette slices.
Top with blueberry preserves and a slice of jalapeno.
Drizzle olive oil over baguette slices. Top with salt and pepper.
Place in oven and broil for 4 minutes or until edges are golden brown.
Mix tomatoes, basil, remaining olive oil and salt/pepper in a bowl.
Layer mozzarella slices over baguette slices. Top with tomato mixture.
Garnish with a drizzle of balsamic glaze.