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Springtime crostinis


Rhurbarb Crostini

  • Rhubarb jam (recipe follows)
  • Goat cheese
  • Crostini bread
  • Handful of pistachios
  • Honey

Homemade Whiskey Rhubarb Jam

  • 1 cup chopped rhubarb, fresh or frozen
  • 1 cup sugar
  • 1 orange, zest and juice
  • 1 shot whiskey

Bacon Asparagus Crostini

  • 8 slices of bacon
  • 10 pieces of asparagus
  • 1 teaspoon of salt, pepper and granulated garlic
  • 1 brick of cream cheese
  • 1 tablespoon of sparkling water
  • 1/4 cup grated parmesan
  • Crostini bread

Fiddlehead Lemon Ricotta Crostini

  • 1 pack of fiddle heads or asparagus if you can't find
  • 3 lemons
  • 1 450 g container of ricotta
  • Pinch of salt
  • Crostini bread


  • 1 ciabatta bread baguette
  • Olive oil
  • Salt and pepper


Rhubarb Crostini

  1. In a mortar and pestle, grind a handful of pistachios.
  2. Spread goat cheese on the bread. 
  3. Add a teaspoon of rhubarb jam to each bread.
  4. Place on the board and sprinkle your ground pistachios all over. 
  5. Drizzle honey over the bread.

Homemade Whiskey Rhubarb Jam

  1. Take your rhubarb and sugar and place them in a pot on medium heat, mixing them.
  2. TIP: If you are using frozen rhubarb, be sure to place it in a colander and thaw it in the sink to remove the excess water.
  3. Zest your orange and add your shot of whiskey, cook for two to three minutes.
  4. Juice your orange to a quarter cup of juice and add a quarter cup of water, place in the pot.
  5. Bring to a boil and reduce to a simmer.
  6. Simmer for 25 minutes and blitz with an immersion blender.
  7. TIP: Often frozen rhubarb will blitz more green—you can add a few drops of red food coloring to get that nice pink color.
  8. Once it thickens up, remove it from heat and jar it.

Bacon Asparagus Crostini

  1. Preheat your oven to 425°F.
  2. Lay your bacon on a wire rack.
  3. Toss your asparagus in some olive oil and your salt, pepper, and garlic mix and place on the baking tray.
  4. Bake both trays for 15 minutes.
  5. Chop your bacon and slice your asparagus.
  6. To make your cream cheese mix, add your brick of cream cheese, a tablespoon of sparkling water, six slices of chopped bacon, three tablespoons of parmesan, and one tablespoon of bacon grease in a bowl and mix until smooth and combined.
  7. Spread the cream cheese mix on the bread, place two pieces of asparagus, and top with the remaining bacon and parmesan. 

Fiddlehead Lemon Ricotta Crostini

  1. If using fiddleheads, place them in boiling water for five to 10 minutes until bright green. Remove with a slotted spoon and place in a pan on medium heat with a tablespoon of butter. Lightly sauté and finish with the juice of half a lemon and season with salt and pepper.
  2. If using asparagus, toss in salt pepper garlic mix, and olive oil. Bake at 425° for 15 minutes. Squeeze the juice of half a lemon over top once cooked.
  3. To make the spread, add the ricotta to a bowl. Add the zest of two lemons and the juice of one and a half with a pinch of salt. Mix until it's a smooth spread.
  4. Spread the ricotta on the crostini, add the fiddleheads or asparagus, and zest the last lemon over top. 


  1. Preheat the oven to 425°F.
  2. Slice your bread and toss in olive oil, salt, and pepper.
  3. Place on a wire rack and bake in the preheated oven for about 15 minutes, until nice and crispy with a little browning.

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