Berry Hazelnut Crostini
Recipe - FAIRWAY MARKET OF 74TH STREET
Berry Hazelnut Crostini
Prep Time5 Minutes
Servings12
Cook Time10 Minutes
0Ingredients
1 Bowl & Basket baguette, sliced into 1⁄2 inch thick slices
1 cup Bowl & Basket hazelnut spread
1 pint strawberries, rinsed, patted dry and sliced
1 pint blueberries, rinsed and patted dry
1/4 cup Bowl & Basket Powdered sugar
Olive oil, for drizzling
Directions
- Preheat oven to 400 degrees and line a baking sheet with foil. Brush baguette slices with olive oil on both sides, then spread out evenly on the baking sheet
- Bake at 400 degrees for 8 minutes, flipping once, or until crostini are golden brown.
- Remove from oven and let cool slightly before spreading 1 tbsp of hazelnut spread onto each crostini. Top with berries and a sprinkling of powdered sugar
5 minutes
Prep Time
10 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
Sourdough Baguette, 9 Ounce
Nutella Hazelnut Spread, Cocoa, 13 Ounce
Wyman's Strawberries, 3 Pound
Blueberries , 1 Pint
Ruggero's Bake Shop Cookies Powdered Sugar Raspberry Filled, 14 Ounce
Fairway Extra Virgin Olive Oil , 33.8 Fluid ounce
Directions
- Preheat oven to 400 degrees and line a baking sheet with foil. Brush baguette slices with olive oil on both sides, then spread out evenly on the baking sheet
- Bake at 400 degrees for 8 minutes, flipping once, or until crostini are golden brown.
- Remove from oven and let cool slightly before spreading 1 tbsp of hazelnut spread onto each crostini. Top with berries and a sprinkling of powdered sugar