Subscriptions eNews Send Us Files Login


Fall Antipasti

Crostini: 24
Bruschetta: 8

Prep Time:
Crostini: 30 minutes
Bruschetta: 15 minutes

Cook Time:
Crostini: 10 minutes
Bruschetta: 15 minutes

Are you hosting a family dinner this holiday season? If so, this week’s quick-fire recipes are perfect to keep in your front apron pocket! Grilled, rustic bread makes for the perfect canvas to showcase Fall’s colorful and delectable fruits and veggies. The variation of flavors and textures will make these antipasti a sure hit with your holiday company!

Whether you are preparing small, thin slices of toasted bread, crostini, or thick slices of rustic bread roasted over hot coals, or for bruschetta, it is important to build these delicious bites with quality, fresh bread and ingredients. The endless variations for toppings will get your creative juices flowing, and in no time, you will be on your way to creating your own crostini masterpiece!


Roasted Beet & Goat Cheese Crostini

  • 1 fresh baguette, sliced into 24 pieces
  • 1 lb. roasted beets, roughly chopped
  • 4 oz. pomegranate seeds
  • 4 oz. feta cheese, crumbled
  • 8 oz. whipped cream cheese
  • 1 orange, zest and juice reserved
  • 1/2 cup walnuts, roughly chopped
  • 3 tbsp. extra virgin olive oil, good quality
  • Kosher salt and freshly cracked black pepper
  • Hot honey
  • Fried leeks

Grilled Pear, Baked Triple Cream & Crispy Prosciutto Bruschetta

  • 8 oz. ciabatta bread, cut 1/2-in. thick on diagonal, (8 slices total)
  • 8 oz. triple cream cheese, room temp
  • 4 tbsp. fig preserves
  • 2 red Anjou pears, cored and sliced into thin rounds
  • 8 crispy prosciutto chips
  • 4 oz. microgreens
  • Extra virgin olive oil, for brushing and grilling
  • Kosher salt and freshly ground black pepper, for seasoning
  • Balsamic glaze


Roasted Beet & Goat Cheese Crostini

Grilled bread: To preheat the Angus grill, turn all burners on medium-high heat and close the lid for 10 minutes. Using the Bull basting brush, coat both sides of the sliced baguette with evoo. Grill the bread till char marks form, around 3 minutes on each side. Once done set aside on sheet pan.

Cheese blend: In a bowl, add the feta cheese, whipped cream cheese, orange zest and mix well.

Roasted beets: Click here on how to roast the beets. Once cleaned and roughly chopped, place in a non reactive bowl.

Add 3 tbsp. of evoo, reserved fresh orange juice, salt and pepper. Mix and set aside.

Building the layers: Spread the cheese mix on top of the grilled bread. Next add small spoonful of the beats with dressing. Next add the chopped walnuts and drizzle with hot honey. To finish top off with fried leeks and pomegranate seeds and enjoy!

Grilled Pear, Baked Triple Cream & Crispy Prosciutto Bruschetta

Grilled bread with baked cheese: To preheat the Angus grill, turn all burners on medium-high heat and close the lid for 10 minutes. Slice the ciabatta bread and using the bull basting brush, coat both sides of the bread with olive oil. Grilled the bread till char marks forms, around 3 minutes on each side. Once done set aside on sheet pan. Turn one side of the grill off, leaving the other side on medium high (indirect heat/baking). Close the lid to grill to preheat. Evenly spread cheese on top of grilled bread and set on a sheet pan. Set the sheet pan on the side of the grill with no heat underneath. Close the lid and allow the cheese to melt/bake, around 5 minutes. Remove the half sheet pan from the grill and repeat step until all the sliced grilled bread is topped with baked cheese.

Crispy Prosciutto: Preheat your oven to 350°F and set the rack to the middle. Line a sheet pan with parchment paper.

Bake for 10 to 15 minutes, depending on thickness of prosciutto.

Once done, gently remove from the baking sheet and cool on a baking rack until ready to use.

Grilled pears: To preheat the Angus grill, turn all burners on medium-high heat and close the lid for 10 minutes. Use the Bull dual handle mega monster brush to remove any residue. Oil the grill grates for a well seasoned grill and to avoid the pears from sticking. Place sliced pears down and grill for about 5 minutes, creating nice grill marks on the surface.

Once done, turn the grill off and place the pears on a sheet pan with a baking sheet to cool.

Building the layers: Carefully dollop a small amount of fig preserved on top of the sliced, grilled ciabatta topped with baked triple cream. Next add the grilled pears. Place the crispy prosciutto chips on top of the grilled pears and to garnish, add the microgreens and finish with a drizzle of balsamic glaze.

Recipes from Bull Outdoor Products.

More Recipes

Double Stuffed Sweet Potatoes

It's Thanksgiving day and you've spent hours prepping the turkey, shucking corn cobs, and chopping celery for the stuffing – who has the time to make the potatoes unique and flavorful? Luckily, this is a quick and very easy dish to make that pairs...

» Continue

Tailgating Chili

College football is not complete without some delicious bbq game day and tailgating recipes. A favorite, go-to game day recipes is chili. This recipe warms the soul, is cheap to make, can feed a large group of fans, and with its variety of toppings, is...

» Continue

Salsa Verde Enchiladas

It's always great to cook a meal from scratch, but sometimes we need something quick and convenient. This recipe does just that with a manageable ingredient list and requires only 30 minutes to cook. Prepping for and assembling the enchiladas does take...

» Continue

Fire Roasted Apples

There's nothing like taking a trip to go apple picking on a crisp autumn day, and the spoils of the trip make it all worth while. Apples are delicious on their own, but nothing beats roasting an apple over the grill. The fruit caramelizes as it blends...

» Continue