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.

　　

Ingredients

Blue Cheese Topping

(Time: 5 minutes)

　　3 ounces blue cheese

　　3 ounces cream cheese, at room temperature

　　2 tablespoons milk, or more if needed

　　Toasted walnut halves

　　

Watercress Topping

(Time: 10 to 15 minutes)

　　2 bunches of watercress (about 6 cups chopped)

　　4 garlic cloves, chopped

　　1 tablespoon olive oil

　　Salt and pepper

　　

Bell Peppers & Onions Topping

(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)

　　

Blue Cheese Topping

Step 1

Crumble the blue cheese into a bowl and mash it a bit with a fork. Mix in the cream cheese, adding a little milk if necessary to get a spreadable consistency. Spread about 2 teaspoons of the blue cheese mixture on each baguette slice and top with a walnut.

　　

Watercress Topping

Step 2

Rinse the watercress, holding it in loose bouquets. Coarsely chop: Starting at the top, cut through the bunch about every inch until only stems without leaves are left. Discard the stems.

　　

Step 3

In a skillet on medium-low heat, sauté the garlic in the oil until golden. Add the watercress and sauté until wilted and bright green. Add salt and pepper to taste. Serve warm or at room temperature, piled on toasted baguette slices.

　　

Bell Peppers & Onions Topping

Step 4

Thinly slice the onion. Halve and seed the peppers and cut them into very thin strips.

　　

Step 5

Heat the oil in a skillet on medium heat. Add the onions and cook, stirring often, until softened, 3 to 4 minutes. Add the peppers and cook, stirring occasionally, until softened, 8 to 10 minutes. Add salt and pepper to taste. Serve warm or at room temperature on the baguette slices and top with thinly sliced rounds of fresh mozzarella.

　　

Serving & menu ideas

Step 6

Other perfect toppings for crostini include Classic Pesto (page 252), Sicilian Chickpea Spread (page 254), Herbed Hummus (page 253), and Fresh Tomato & Mozzarella Salad (page 213).

　　

Step 7

If you want to serve crostini as an appetizer before a main dish, the combination possibilities are endless. Here are some of our favorites: Watercress Crostini before Fettuccine with Walnut Pesto (page 25), Blue Cheese Crostini before Warm French Lentil Salad, Bell Peppers & Onions Crostini with Mushroom Tortellini Soup (page 116).

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.