How-to: crostini

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I was very happy to receive all the comments about the pesto and tomato relish crostini. With the holiday season right around the corner I figured this would be a good time to do a quick how-to on the making of crostini.

Crostini makes a nice two-bite appetizer. So thinking ahead to all the holiday entertaining you will soon be doing-this will be an easy addition to your hors d’oeuvre table. A clever idea would be to have a crostini bar. Make several trays of crostini and surround them around bowls of different types of pesto, cheese and bean spreads and pates or  anything else you can think of that would taste even better sitting on top of a crispy,salty piece of bread.

When I worked at the catering company we did a very popular crostini that was piled high with strips of  seasoned fillet mignon with watercress and horseradish sauce mixed in.

The first thing you want to do is start with a good piece of bread. Use a baguette  that you then cut on a gentle bias. Cut the pieces about a quarter of an inch thick. Preheat your oven to 350 degrees. Put the baguette slices on a rimmed baking sheet.

Brush or drizzle both sides with olive oil, and season with sea salt(or kosher)and pepper.

Bake for 15-20 minutes until they are golden in color. If you use two baking sheets rotate them halfway through cooking. Let the crostini cool on the baking sheets.

Use your imagination and come up with creative ideas for topping your crostini. Don’t just stick with savory, try sweet marmalade or chutney and top with your favorite hard cheese. Let your imagination run wild! I bet you are already looking forward to your holiday entertaining I know I am.

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