Ingredients
24 Martin’s Party Potato Rolls (1 Pack), sliced
Olive Oil, for brushing
Cheese & Olive Crostini:
6 Swiss Cheese Cubes
6 Pimiento-Stuffed Manzanilla Olives
Shrimp & Cucumber Crostini:
6 Slices Cucumber, very thinly sliced
6 Small Sprigs Fresh Dill, about 1-2 inches each
6 Medium Cooked Shrimp, shell removed
1 Slice Orange, Lemon, or Pineapple, divided into 6 parts
Caprese Crostini:
3 Grape Tomatoes, halved
6 Cubes Fresh or Low-Moisture Mozzarella Cheese
6 Medium Leaves Fresh Basil
Italian Antipasto Crostini:
6 Thin Slices Salami, folded into quarters
6 Slices (Rings) Pickled Banana Pepper
6 Kalamata Olives
Smoked Salmon with Dill Crostini:
2 Tablespoons Cream Cheese
6 Small Pieces Smoked Salmon, thinly sliced
6 Small Sprigs Fresh Dill, about 1-2 inches each
Roast Beef Crostini:
6 Small Slices Deli-Style Roast Beef
2 Tablespoons Cream Cheese
2 Slices Dill Pickle (Sandwich-Style), each cut into thirds
Turkey Club Crostini:
6 Pieces Sliced Turkey Breast
1 Leaf Green Lettuce, torn into 6 pieces
2 Slices Cooked Bacon, each cut into thirds
3 Grape Tomatoes, halved
Fig and Mascarpone Crostini:
3 Dried Figs, halved lengthwise
2 Tablespoons Mascarpone Cheese
1/2 Teaspoon Orange Zest (optional)
Directions
Heat oven to 350°F. Using a rolling pin, gently flatten each roll half. Use a knife to trim the edges so they are clean squares. Brush the cut side of each roll half with olive oil. Arrange on a cookie sheet and bake in the preheated oven for 5-6 minutes or until lightly toasted. Set aside to cool.
Top Crostini with topping combinations as listed in the ingredients; 1 pack of Party Rolls should make six of each variation. Top with a toothpick for easy serving. (Tip: You can also get creative and mix and match any of the toppings above or add your own favorite ingredients based on what you have on hand.)
Enjoy!
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