Crostini

Name: Crostini
Ingredients: (Time: 5 minutes); 3 ounces blue cheese; 3 ounces cream cheese, at room temperature; 2 tablespoons milk, or more if needed; Toasted walnut halves; (Time: 10 to 15 minutes); 2 bunches of watercress (about 6 cups chopped); 4 garlic cloves, chopped; 1 tablespoon olive oil; Salt and pepper; (Time: 25 minutes); 1 onion; 2 large red, yellow and/or orange bell peppers; 1 tablespoon olive oil; salt and pepper; 4 small balls of fresh mozzarella cheese (optional)

December 9, 2011

Crostini are toasted or grilled slices of bread with tasty toppings, often served as an appetizer. For a relaxed supper, put a plate of toasted baguette slices and bowls of various toppings on the table (however many you like or have time to make) and have a make-your-own crostini simple supper night. The Bread: Many bakeries can thinly slice a baguette for you in their slicing machine. You usually get about 25 slices per average baguette. Each of the toppings recipes makes enough topping for 15 to 20 baguette-sized crostini, although the number depends on how high you pile the toppings. Of course, you can make crostini with the larger Italian or French loaves, also. The slices should be 1/4- to 1/2-inch thick. Toast the baguette slices. There is a difference of opinion on how toasty they should be: Some people like them just lightly toasted, while others like them very dry and crisp, almost like croutons. The bread can be toasted a couple of hours or even days ahead of time. When the slices are cool, store them in a well-sealed container or plastic bag until you’re ready to assemble the crostini.

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