Roasted Garlic Crostini

Appetizers

Simple. Flavorful.

Ingredients

1 loaf Ciabatta bread (see recipe), sliced ¼” thick, about 16 slices
1 cup Roasted garlic (see recipe), smashed
5-6 leaves Fresh sage, chiffonade

Instructions

Preheat oven to 300.

To make the crostinis, place the sliced Ciabatta on a baking pan lined with parchment paper. Bake until crispy, about 15-20 minutes. Allow to cool completely at room temperature. If you are doing this ahead of time, store at room temperature in an airtight container for 2-3 days.

Spread 1 TB of the smashed roasted garlic on each crostini. Stack the sage leaves, roll them tight, and slice thin with a sharp knife (chiffonade). Divide the sage among the crostinis and drizzle extra virgin olive oil over them as desired.

Recent Recipes

Cappuccino Cheesecake

The Cappuccino Cheesecake was a favorite at the Purple Parrot Café, perfect for those nights when the dining room was dressed up with white linens and holiday cheer. Rich, creamy, and laced with espresso, it’s a decadent end to a Christmas feast or any special occasion.

Shrimp and Butternut Squash Bisque

One of the first recipes I ever created was a shrimp bisque. It’s been a staple at Crescent City Grill for years now, served to countless guests who have come through our doors. Back in those early days in the kitchen, there wasn’t any formal training to rely on— just curiosity, passion, and a willingness to experiment until it was just right. Adding butternut squash wasn’t a part of the original recipe. Though its natural sweetness balances the richness of the shrimp and the cream.

Roasted Brussels Sprouts

From the upcoming cookbook, Robert St. John’s Mississippi Christmas (due in October)

RobertStJohn.com