Bake-Off® Contest 45, 2012
Hutchinson, Kansas

Multi-Grain Cheese Crostini

Partner crusty French loaf with grains, seeds and cheese for an easy entertaining appetizer.

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  • prep time 30 min
  • total time 1 hr 40 min
  • ingredients 11
  • servings 30
 

Ingredients

1/3
cup roasted and salted almonds, finely chopped
2
tablespoons quick-cooking oats
1
tablespoon cornmeal
1
tablespoon sesame seed
1
tablespoon poppy seed
1
tablespoon flaxseed meal
1
can Pillsbury™ refrigerated crusty French loaf
2
tablespoons water
4
oz Gruyère cheese, shredded (1 cup)
2
tablespoons Crisco® 100% Extra Virgin Olive Oil
1/4
teaspoon sea salt

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LOCATION

Steps

  • 1 Heat oven to 350°F. Line cookie sheets with cooking parchment paper. In small bowl, combine almonds, oats, cornmeal, sesame seed, poppy seed and flaxseed meal; mix well. Set aside.
  • 2 Carefully unroll loaf of dough; press into 15x12-inch rectangle. Brush dough with 1 tablespoon of the water. Reserve 2 tablespoons of almond mixture; set aside. Sprinkle remaining almond mixture over dough; top with cheese. Starting on one long side, tightly roll up dough; pinch seam firmly to seal. Brush roll with remaining 1 tablespoon water. Roll loaf in reserved almond mixture; press mixture into dough. Place, seam side down, on cookie sheet.
  • 3 Bake 20 to 28 minutes or until golden brown. Cool on cooling rack 20 minutes.
  • 4 Using serrated knife, cut bread into 30 (1/2-inch) slices. Place slices on cookie sheets. Brush both sides of each slice with olive oil; lightly sprinkle with salt.
  • 5 Bake an additional 16 to 19 minutes, turning once halfway through baking, or until slices are crisp and golden brown.
  • 6 If desired, serve with your favorite dip or topping. Store tightly covered.*
  • 1 Heat oven to 350°F. Line cookie sheets with cooking parchment paper. In small bowl, combine almonds, oats, cornmeal, sesame seed, poppy seed and flaxseed meal; mix well. Set aside.
  • 2 Carefully unroll loaf of dough; press into 15x12-inch rectangle. Brush dough with 1 tablespoon of the water. Reserve 2 tablespoons of almond mixture; set aside. Sprinkle remaining almond mixture over dough; top with cheese. Starting on one long side, tightly roll up dough; pinch seam firmly to seal. Brush roll with remaining 1 tablespoon water. Roll loaf in reserved almond mixture; press mixture into dough. Place, seam side down, on cookie sheet.
  • 3 Bake 20 to 28 minutes or until golden brown. Cool on cooling rack 20 minutes.
  • 4 Using serrated knife, cut bread into 30 (1/2-inch) slices. Place slices on cookie sheets. Brush both sides of each slice with olive oil; lightly sprinkle with salt.
  • 5 Bake an additional 16 to 19 minutes, turning once halfway through baking, or until slices are crisp and golden brown.
  • 6 If desired, serve with your favorite dip or topping. Store tightly covered.*

EXPERT TIPS

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Expert Tips

*To reheat crostini, place on ungreased cookie sheet. Bake at 350°F 12 to 15 minutes or until crisp.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
70
(
Calories from Fat
30),
% Daily Value
Total Fat
3 1/2g
3 1/2%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
95mg
95%;
Total Carbohydrate
6g
6%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
4%;
Iron
2%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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