How to Make a Variety of Vegetarian Crostini

Once you've got the crostini made, the variety of toppings is infinite. These are great party food. Makes 24 crostini.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Extra-virgin Olive Oil
• Garlic Cloves
• Baking Sheets
• Pastry Brushes
• Plastic Storage Containers
• Small Bowls
• 24 slices coarse country breads or baguette

The Crostini

1. Preheat oven to 350 degrees F.
2. Brush each side of the bread lightly with olive oil.
3. Arrange on a baking sheet in a single layer.
4. Bake for about 25 minutes, or until golden brown. Let cool.
5. Rub one side of each piece of bread with the cut side of a peeled garlic clove.

Vegetable Toppings

6. Top with butter; fresh, thinly sliced radishes; and a wee bit of salt. Great as a starter before soups.
7. Top with a diced zucchini, sweet corn and truffle oil salsa. Perfect for a summer cocktail party.
8. Top with chopped fresh Roma tomatoes, roasted garlic and basil. Serve before an Italian feast.
9. Top with a fresh salsa of diced seasonal vegetables held together with light olive oil.
10. Top with a tapenade of diced portobello mushrooms, black olives and olive oil.
11. Make all of the above, combine on a platter, and pass at a party.

Tips & Warnings

• Slice the bread about 1/2-inch thick for best results.
• Crostini can be made up to one week ahead. Keep stored in an airtight container.
• Try canned and prepared gourmet vegetable spreads and salsas (such as mushroom and eggplant pates and olive tapenades) to save time.