By Julie Van Rosendaal
on November 21, 2012
These “little toasts” can be topped with anything, and are fun for little fingers to assemble. They’re also a perfect size for kids, who can nibble them in a few bites. If you’re bringing them to a party, pack the crostini and toppings separately, then assemble them there to keep the crostini crisp.
1 large garlic clove, crushed
olive or canola oil
soft goat cheese or Boursin
roasted red peppers
thinly sliced prosciutto
thinly sliced fresh or dried figs
thin curls of asiago, aged Gouda or Parmesan (use a vegetable peeler)
1. Preheat oven to 400 F.
2. Place the garlic in a ramekin, cover it with oil and set aside while you slice the baguette on a slight diagonal about 1/2-inch thick.
3. Lay the slices out on a baking sheet and brush each lightly with the garlicky oil, on one or both sides. Bake for 5 minutes, or until a pale golden colour.
4. Top crostini with any combination of toppings; spreading the toasts with soft goat cheese first will help other toppings to stay put. For open-faced grilled cheese, spread soft goat cheese, cream cheese or Boursin on toasts, top with grated or thinly sliced cheddar, asiago, Gouda or Parmesan and return to the oven for 5 minutes, until the cheese melts.
Makes about 2 dozen crostini.
Originally published in ParentsCanada magazine, December 2012.
By Julie Van Rosendaal|
November 21, 2012