Recipe | "A Short Toast to November" by Sue Ready

A Short Toast to November
Turn pre-sliced mini cocktail bread into a crostini for your next fall gathering. Pumpernickel and whole wheat cocktail breads were used for the following recipes. All toppings can be prepared in advance. Each recipe makes 8 crostini but can easily be doubled. Mini cocktail breads were toasted at 400 degrees for 3 minutes, turned over and toasted 3 minutes longer.  
Recipes inspired by Food Network Magazine

Smoked Salmon BLT Crostini

  • 8 mini cocktail-style breads 
  • 3 cups cherry tomatoes, halved 
  • 1 TB. olive oil
  • Sea salt and pepper
  • Prepared guacamole (found in deli or refrigerated section) 
  • Romaine lettuce, small pieces
  • Smoked salmon, small pieces
  • Cooked, crumbled bacon, about 4 slices
  • Mix tomatoes with olive oil, salt and pepper.
  • Place on a parchment lined sheet and roast 10 minutes at 425 degrees. Remove tomatoes from oven and place a paper towel lined plate. 
  • Toast both sides of cocktail bread and spread each with a tablespoon of guacamole. Add a small piece of romaine, smoked salmon, top with roasted tomatoes and crumbled bacon. 
White Cheddar Cheese and Cranberry Pear Chutney Crostini

Cook’s note:
During the holiday season you may find a jar of cranberry chutney in larger grocery stores. This chutney recipe below pairs well with pork or chicken.


  • ¾ cup apple cider or juice
  • 1 diced Bosc pear about 1 cup 
  • 1/3 cup dried cranberries
  • ½ tsp. each dried ginger and Saigon cinnamon
  • Dash of allspice
  • 2 TB. apple cider vinegar
  • 1 TB. brown sugar
  • 2 TB. diced red onion
  • 8 small slices white cheddar cheese
  • Finely chopped walnuts
  • On a medium low heat bring to a boil apple cider or juice, diced pears, dried cranberries, ginger, allspice, Saigon cinnamon, brown sugar , apple cider vinegar and diced red onion. Simmer 15 minutes. Drain well, pat dry with a paper towel and refrigerate. 
  • Toast one side of bread, flip over and place a small slice of white cheddar cheese on each bread slice. Bake at 400 degrees until cheese melts. Top with cranberry pear chutney and a sprinkle of walnuts. Serve immediately to avoid soggy bread.

Roasted Red Pepper and Goat Cheese Crostini

  • ¾ cup roasted red peppers, diced 
  • 1-2 TB. chopped olives
  • ½ tsp. dried parsley flakes or 1 TB. fresh parsley chopped.
  • Olive oil
  • Crumbled goat cheese
  • Freshly ground pepper
  • Drain roasted red peppers to equal 3/4 cup. Pat dry on a paper towel and dice. 
  • Add in chopped olives, dried parsley flakes or fresh parsley. 
  • Toast both sides of bread. Top each bread slice with roasted red pepper mixture and crumpled goat cheese.
  • Drizzle a little olive oil and freshly ground pepper over the top.

Honey Pecan Cream Cheese and Fig Spread

  • Whipped Honey Pecan Cream Cheese
  • Dalmatia Fig Spread
  • Toasted pecans, finely chopped 
Toast both sides of the bread. Spread each with whipped cream cheese.
Top with a dollop of fig spread. Sprinkle with finely chopped nuts.

Other crostini options:

  • Toss 2 cooked beets with 1 tsp. Italian seasoning, 2 tsp. white wine vinegar, 1tsp. olive oil and honey served over plain Greek yogurt
  • Crème frache mixed with sea salt, chopped chives and dill topped with half a cooked shrimp and a cucumber
  • Crabmeat salad topped with white cheddar cheese, broiled until cheese melted
  • Fry Brussels sprout leaves until crispy, serve over a garlic herb cheese spread and sprinkle with pomegranate seeds

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