I have a weakness for crostini. I simply can't get enough of the thin, crisp toasts with savory toppings. Since I jump at the chance to try a new variation, I recently made this easy, vegetarian crostini recipe.
A couple weeks ago my dad surprised me with a gift of delicious Spanish chorizo. When he gave it to me, I knew exactly what dish I had to make: a crostini appetizer I saw in a recent issue of
Food & Wine magazine. In the appetizer, a thick, crisp piece of sourdough is topped with pillows of creamy ricotta, spicy sautéed chorizo, and tangy balsamic red onion slices.
A
bridal shower is normally a female only event so plan a menu that is light with plenty of vegetarian options. Instead of serving a full meal or
sit down salad at
Elena's bridal shower, we'll offer guests an assortment of delectable crostini. Crostini — which means little toasts in Italian — can be topped with an endless amount of toppings.
I have a weakness for runny poached eggs. Especially when they're on top toasted bread and crispy bacon. Throw in some fresh shaved parmesan and I am in heaven.
Crostini: This Italian word means little toasts. The thin slices of bread are toasted, drizzled with olive oil, and served warm. They may be topped with a savory, finely diced mixture such as cheese, vegetables, meat or seafood.
