Summertime in Bermuda is synonymous with outdoor entertaining. Whether you’re a guest or the host, make sure you’re equipped beforehand with these crowd-pleasing crostini appetizers made with European bakery style baguettes from Julian’s Recipe. Simple to prepare, these light bites are delicious, elegant and always leave us craving for more.

Wild Mushroom, Brie & Truffle Butter Crostini

  • Ingredients:
  • Julian’s Recipe Baguette with Truffle Butter
  • 1 lb wild mushrooms, sliced
  • 3 tablespoons olive oil
  • 1 shallot, finely diced
  • 4 garlic cloves, rough chopped
  • 10 sage leaves, stacked, and sliced into thin, horizontal ribbons
  • 1 tablespoons balsamic vinegar
  • 8–12 ounces triple cream brie
  • 2–3 teaspoons truffle oil
  • Directions:
  • Bake Julian’s Recipe Baguette according to package instructions and then slice.
  • Heat olive oil in a large skillet over medium heat and add the mushrooms. Season with salt and pepper and sauté for 10-15 minutes. Next, add the shallots, garlic and sage and continue to sauté until golden and fragrant. Add the balsamic vinegar and allow to cook briefly. Drizzle generously with truffle oil, then turn heat off.
  • To assemble the crostini, spread the brie on each slice of baguette and top with sautéed mushrooms.

Grilled Peach, Burrata and Prosciutto Crostini

  • Ingredients:
  • Julian’s Recipe Garlic Baguette
  • 3 peaches, cut in half, pits removed
  • 1 ball burrata cheese
  • 1 package of prosciutto
  • fresh basil, for garnish
  • Directions:
  • Bake Julian’s Recipe Baguette according to package instructions and then slice.
  • Preheat your grill and prepare the peaches. Spray peach halves with olive oil and sprinkle with salt and pepper.
  • Put the peaches on the grill, cut-side down for about 4-5 minutes.
  • Slice peaches once they are cool enough to touch.
  • To assemble the crostini, pull apart the burrata and place a portion on each slice of baguette. Top with grilled peach slices and prosciutto. Garnish with fresh basil if desired. Serve immediately.

Beef Tenderloin Crostini

  • Ingredients:
  • Julian’s Recipe Garlic Baguette
  • chopped chives, for garnish
  • 24 prepared thinly sliced beef tenderloin pieces
  • 1/2 tbsp salt
  • 1/2 tsp ground black pepper
  • 2 tbsp olive oil
  • For the Chive and Horseradish Cream:
  • 3 oz package cream cheese, softened
  • 1/4 cup sour cream
  • 2 tbs fresh chives, chopped
  • 1 tbsp horseradish
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • Directions:
  • To make the chive and horseradish cream, combine cream cheese, sour cream, chives, horseradish, salt and pepper in a small bowl. Stir until combined and cover and refrigerate until needed.
  • Bake Julian’s Recipe Baguette according to package instructions, then slice.
  • To assemble crostini, start by placing a slice of beef on top of bread. Drizzle with chive and horseradish cream, and garnish with chives.

Bacon and Onion Marmalade Crostini

  • Ingredients:
  • Julian’s Recipe Pretzel Baguette
  • Brie, sliced into small pieces
  • Thyme sprigs for garnish
  • For the Bacon and Onion Marmalade:
  • 1 pound bacon, cut into 1-inch pieces
  • 1 large yellow onion, finely chopped
  • 2 large shallots, diced
  • 2 cloves garlic, minced
  • ½ cup brown sugar
  • ¼ cup maple syrup
  • ⅓ cup apple cider vinegar
  • 1 teaspoon chili powder
  • Directions:
  • In a saucepan, cook bacon over medium heat until crispy. Then, place the cooked bacon on a paper towel lined plate to absorb oil, and cut into 1 inch pieces. Set aside.
  • Keep 4 tablespoons of bacon fat in the pan, remove the rest.Add the onion and diced shallots to the pan on medium-low heat. Cook until onions are caramelized, stirring often.
  • Add the garlic, brown sugar, maple syrup, apple cider vinegar, chili powder and bacon pieces. Simmer for 7-10minutes, until the mixture has thickened. Once cooled, store and set aside.
  • Bake Julian’s Recipe Pretzel Baguette according to package instructions, then slice.
  • To assemble the crostini, place one or two slices of brie onto the bread and top with bacon and onion marmalade. Garnish with a sprig of thyme.

Fig & Goat Cheese Crostini

  • Ingredients:
  • 1 Julian’s Recipe Garlic Baguette
  • 4 oz goat cheese, at room temperature
  • 8 oz fresh figs, stems removed and quartered
  • sea salt
  • ground pepper
  • balsamic vinegar, honey and chopped walnuts, for garnish
  • Directions:
  • Bake Julian’s Recipe Baguette according to package instructions, then slice.
  • To assemble the crostini, spread 1 tbsp of goat cheese on each slice of bread, then layer with figs.
  • Sprinkle with chopped walnuts, sea salt and black pepper. Drizzle with balsamic vinegar and honey.

Julian’s Recipe products are available in grocery stores island-wide.

For more information regarding each product, visit www.juliansrecipe.com.