Jul 14 2026
Restaurants›Sorella›Crostini Bar Recipe

Crostini Bar Recipe

Inspired by Sorella
Time1h
Serves4

Garlic crostini with choice of three: Whipped feta with herbs and Calabrian chili honey, Tuscan white bean hummus, Nonnas eggplant, Roasted beets with Pignoli and Basil pesto, Roasted pepper tapenade, Buffalo mozzarella with slow roasted tomato and balsamic

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Ingredients

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Crostini

Whipped Feta with Herbs and Calabrian Chili Honey

Tuscan White Bean Hummus

Nonna's Eggplant

Roasted Beets with Pignoli and Basil Pesto

Roasted Pepper Tapenade

Buffalo Mozzarella with Slow Roasted Tomato and Balsamic

Method

Crostini Preparation

  1. 1

    Prepare the Baguette

    Preheat your oven to 400°F (200°C). Slice the baguette into 1/2-inch thick slices.

  2. 2

    Garlic Infusion

    In a small bowl, mix the olive oil and minced garlic together. Brush this mixture over both sides of the baguette slices.

  3. 3

    Bake the Crostini

    Place the baguette slices on a baking sheet and sprinkle with salt. Bake for 8-10 minutes or until golden and crispy.

Whipped Feta Preparation

  1. 4

    Blend the Ingredients

    In a food processor, combine feta cheese, cream cheese, fresh herbs, and Calabrian chili honey. Blend until smooth and creamy.

  2. 5

    Serve

    Transfer the whipped feta mixture to a serving bowl and serve alongside crostini.

Tuscan White Bean Hummus Preparation

  1. 6

    Blend the Hummus

    In a food processor, add the canned white beans, minced garlic, lemon juice, olive oil, salt, and rosemary. Blend until smooth.

  2. 7

    Serve

    Spoon the hummus into a bowl and drizzle with a little more olive oil before serving with crostini.

Nonna's Eggplant Preparation

  1. 8

    Prepare the Eggplant

    Slice the eggplant into rounds, and sprinkle with salt. Let sit for 15 minutes to draw out moisture.

  2. 9

    Cook the Eggplant

    In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add the eggplant rounds and cook until soft.

  3. 10

    Combine with Sauce

    Add the tomato sauce and basil leaves to the skillet. Simmer for 10 minutes, then remove from heat.

  4. 11

    Serve

    Serve the eggplant mixture on crostini.

Roasted Beets Preparation

  1. 12

    Roast the Beets

    Wrap the beets in aluminum foil and roast in the oven at 400°F (200°C) for 45-60 minutes until tender.

  2. 13

    Prepare the Pesto

    In a bowl, combine roasted beets (peeled and diced), pine nuts, and basil pesto. Mix well.

  3. 14

    Serve

    Serve on crostini, garnished with extra pine nuts if desired.

Roasted Pepper Tapenade Preparation

  1. 15

    Blend the Tapenade

    In a food processor, combine roasted red peppers, olives, capers, and minced garlic. Blend until chunky.

  2. 16

    Serve

    Transfer the tapenade to a bowl and serve with crostini.

Buffalo Mozzarella Preparation

  1. 17

    Prepare the Tomatoes

    Slice tomatoes and drizzle with balsamic vinegar, olive oil, and a sprinkle of salt. Let sit for 10 minutes.

  2. 18

    Assemble

    Slice the buffalo mozzarella and layer it on crostini with the slow-roasted tomatoes.

  3. 19

    Serve

    Drizzle with additional balsamic vinegar if desired and serve immediately.

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