Instructions

To make the crostini, preheat oven to 350. Lightly drizzle extra virgin olive oil on both sides of the bread and add salt. Cook for about 7 minutes on each side. Let cool, these can be stored for up to a week.
Balsamic Fig Crostini
Cut your figs in quarters or even smaller
Slice prosciutto in halves if the slice is overly long.
To make a balsamic reduction, use 1/2 cup of balsamic vinegar and lightly boil in sauce pan till reduces to half, if you want thicker then let boil longer. Let cool.
Add a layer of goat cheese to the crostini followed by the prosciutto and then top with figs and drizzle on the balsamic reduction.
Buffalo Cauliflower Crostini
mix the hot sauce, maple syrup and apple cider vinegar in small bowl, taste, if you want sweeter add more syrup or honey. Remember you will drizzle honey at the end so a little extra kick now might be okay.
Preheat oven to 400, chop cauliflower into small bit size pieces. add a teaspoon of extra virgin olive oil cauliflower. Then add sauce, mix and coat all pieces. Cook for 10 minutes, mix up and cook another 10 minutes depending on oven.
While cooking spread room temperature blue cheese on crostini, followed by a spoonful of cauliflower mixture then drizzle honey on top.
Flank Steak with Carmelized Onion Crostini
Score and trim the flank steak, then marinate the steak in extra virgin olive oil, salt, pepper and a tablespoon of worcheshire sauce. Let sit for 2 hours or overnight. Remove from fridge 30 minutes before cooking.
Heat oven to 425, and heat large cast iron skillet with oil and 1 tablespoon of unsalted butter. Add steak to heated pan, cook for 3 minutes on each side then move to oven to let cook for 5 minutes, then foil steak for 5 minutes, this will give you a medium to medium rare temp.
To make Carmelized onions, slice 2 onions. In a skillet over medium high heat add extra virgin olive oil and butter, then add sliced onions and salt. Stir and let cook down till the consistency you prefer, can be 1-2 hours.
Add the red bell pepper goat cheese, sliced up flank steak and top with carmelized onions.
Avacado, Bacon and Mushroom Crostini
Clean sliced mushrooms and let dry. In a skillet on the stove over medium heat add olive oil and 1 Tablespoon of butter. Add 1-2 garlic cloves, minced. Then add the sliced mushrooms, worcheshire sauce, red wine, horseradish and seeded mustard. stir and let cook down about 5 minutes. Cool.
While they are cooking mash up 1 avacado and add salt, add the mashed up avocado, spoonful of mushrooms and sprinkle cooked bacon on top.
Butternut Squash Crostini
Cube the squash and preheat oven to 425. add squash to baking sheet and toss with chili powder, cinnamon and cumin, salt and pepper. Cook for 12 minutes toss and cook for another 10 or until starting to brown.
While cooking, add goat cheese to crostini top with butternut squash and craisins then add sprinkle of crushed pistachios.
Blue Cheese, Pear Crostini
Thinly slice 1 bartlet pear. Spread blue cheese on the crostini and add tear, sprinkle thyme leaves and drizzle with honey