How to Make a Crostini for Ceviche

Ceviche and crostinis are a great treat to add to many dishes, and you can make them in a few steps. This combination makes a great appetizer for functions of any size, or you can put them together for a delicious snack.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• French bread
• Paprika, garlic or other seasonings
• Olive oil
• Broth
• Aluminum foil
• Ceviche (to serve with)

1. Cut a crusty French bread into 1/4-inch pieces. You can also buy premade crostini and flavor.
2. Flavor your crostini with olive oil and paprika, garlic or other seasonings. Mix the seasonings in a bowl, and then baste each crostini piece.
3. Make a white wine broth in a separate container and then baste this onto each crostini piece as well. Don't saturate the pieces.
4. Wrap each crostini in aluminum foil. Make sure each crostini has enough oil so that it won't burn in the oven.
5. Place the foil wrapped pieces in the oven and let them toast at 400 degrees for 5 to 8 minutes. Remove one after 5 minutes to see if it is cooked enough. Look for a toasty brown color on the edges.
6. Remove the crostine from the oven and out of the foil. Allow them to cool in a bowl, and then serve with your ceviche when ready.