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Matzo Crostini Two Ways

5 from 2 votes

Description

This Passover, whip up these quick and tasty crostini for brunch, as an appetizer, or whenever you have a craving. These recipes each serve one (maybe two, if you’re down to share).

Ingredients
  

The Bruschetta

  • 1 10-ounch package matzo
  • 6 to 7 Roma tomatoes seeded and diced
  • 2 garlic cloves minced
  • 1/4 cup thinly sliced fresh basil leaves
  • 4 tbsp extra-virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp kosher salt plus more for serving
  • 1/2 tsp freshly ground black pepper
  • Parmigiano Reggiano grated (optional)

The Lox and Schmear

  • 4 matzos
  • 8 ounces smoked lox separated and cut in half
  • 1 8-ounce package cream cheese
  • 1 cucumber thinly sliced
  • 1/4 cup capers
  • 5 sprigs fresh dill
  • 1/2 red onion diced
  • 2 lemons quartered

Instructions

The Bruschetta

  • Break the Matzo into serving size pieces (approximately 2 to 3-inch bites).
  • Heat the oil a medium skillet over low heat. When the oil shimmers, add garlic and cook until golden, 2 to 4 minutes, then remove the skillet from heat and let cool.
  • Add the tomatoes, basil, olive oil, balsamic, salt, pepper to a medium bowl, then pour in the cooled garlic and oil, and mix until fully combined. Let the mixture marinate at room temperature for at least 30 minutes.
  • Serve mixture alongside matzo pieces so guests can serve themselves (and to avoid any sogginess).
  • Store any leftovers in an airtight container in the fridge for 2 to 3 days.

The Lox and Schmear

  • Break the Matzo into serving size pieces (approximately 2 to 3-inch bites).
  • Spread your preferred amount of cream cheese (I usually eyeball about 1 tablespoon) onto the matzo pieces, then add a piece of lox to each and squeeze some lemon on top.
  • Top each “crostini” with capers, red onion, dill leaves, and a cucumber slice.
  • If you want to serve as a board instead, put all the toppings into individual small bowls and place them on the board first to anchor it, then fill in the board with the plain matzo pieces and lox slices.
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