The Recipe: Crostini Galore

Crostinis are one of the easiest and fastest ways to impress your guests with minimal effort. I am always looking for new ingredients and as I was walking around the supermarket the other day, I stumbled across ready-made mini crostini: Bake Rolz! These are perfect to have in your cupboard for a quick fix and come in multiple flavors.

I have put a trio of recipes all gathered from different places to give you an array of ways to prepare this fun and colorful bite of happiness.


Basil and Smoked Salmon Crostini



  • 1 bag of Olive Bake Rolz
  • 1 x 110g pkt goats cheese
  • 2 tbs thickened cream
  • 1/4 cup chopped fresh basil
  • 2 x 200g pkts sliced smoked salmon
  • Small fresh basil leaves, to serve


  1. Lay Bake Rolz on a tray.
  2. Meanwhile, combine goats cheese, cream and chopped basil in a bowl.
  3. Spread the crostini with goats cheese mixture. Top with salmon and basil leaves.


 Dried Beef Canapes


  • 1 bag of Salt Bake Rolz
  • 2 tbsp (25 mL) Dijon mustard
  • 2/3 cup (150 mL) drained sauerkraut
  • 12 (8 oz/250 g) thin slices smoked meat, (cut in half)
  • 24 small slices Gruyère cheese


Brush the Bake Rolz with mustard. Top each with about 1 tsp (5 mL) sauerkraut, half slice dried beef and 1 slice cheese. If desired, broil until cheese is bubbling and melted, about 1 minute.

Another variation of this fantastic recipe:

Pesto, Salami Canapes: Omit Topping. Top each Bake Rolz with about 1/2 tsp (2 mL) pesto sauce; half slice salami; 1 fresh basil leaf; and 1 slice bocconcini cheese.

And a veggie option:

Goat Cheese and Roasted Pepper Canapes: Pull out a bag of Ketchup Bake Rolz. Top each toast with about 1 tsp (5 mL) goat cheese; 1 small strip roasted red pepper; and half black olive.

Smoked Trout and Boursin Canapes: Omit Topping. Top each toast with about 1 tsp (5 mL) Herb and Garlic Boursin cheese; 1 slice English cucumber; and 1 small piece hot-smoked trout or salmon. Sprinkle all with 2 tbsp (25 mL) chopped fresh chives.


Caramelized Apple and Blue Cheese Crostini



  • ½ cup loosely packed fresh tarragon leaves
  • 2 tablespoons extra-virgin olive oil
  • Salt
  • 1 bag of Salt Bake Rolz
  • 1 tablespoon unsalted butter
  • 2 small apples such as Pink Lady, cut into 16 wedges
  • Tiny pinch of cayenne pepper
  • Freshly ground black pepper
  • ¼ cup blue cheese (such as Blue de Causses or Gorgonzola dolce), at room temperature
  • Flaky sea salt


  1. Lay Bake Rolz on a tray.
  2. Melt the butter in a large skillet over medium heat. Cook the apples on in a single layer, working in batches if needed, until both sides are golden brown and somewhat tender, about 5 minutes. Season with a pinch of cayenne pepper and several grinds of black pepper.
  3. To serve, arrange two slices of cooked apple on each crostini. Top with ½ teaspoon of the blue cheese, a speck of the crushed tarragon, two whole tarragon leaves, and a few grains of sea salt.


WE SAID THIS: Who knew a bagged snack could look this elegant?