French or rustic italian baguette, thinly sliced
; about 1"
3/4 cup Olive oil
1 tbsp Cider vinegar
3 Large clove garlic, peeled & minced
2 tbsp Fresh basil, minced
2 tbsp Fresh parsley, minced
Salt to taste
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Preheat oven to 350 F. Combine all ingredients (except bread). Brush mixture on both sides of bread slices. Toast on baking sheet in 350 F oven for 10-15 minutes, or until nicely toasted and crisp. If preparing in advance, cool and store in an air tight container for up to 1 day.
Presentation: For serving, add toppings of choice and serve at room temperature. Toppings You don't need a formal recipe for most toppings. let you imagination be your guide.
Tomato and bacon Chopped tomato (cut tomato in half and gently squeeze out seeds and juice; finely chop) combined with minced shallots and seasoned with salt and pepper. Top with crumbled crisp cooked bacon. Garnish with small basil leaves.
Flavored cream cheese or goat cheese Combine in a food processor fitted with a metal blade some log style goat cheese or cream cheese, minced sun dried tomatoes (olive oil packed and drained), ground black pepper, minced fresh basil, and a little olive oil.
Caramelized leeks and tomato Cook chopped leeks (white part only) in olive oil on low heat until lightly browned (caramelized). cool and combine with chopped tomato (seeds and juice removed) seasoned with salt, pepper and minced fresh thyme.
Feta and olives (or tapenade) Spread a thin layer of feta cheese (that has been processed in food processor with enough whipping cream to make it smooth and spreadable). Top with pitted black imported olives (such as kalamata), drained, finely chopped and seasoned with minced fresh thyme. Garnish with a sliver of fresh tomato. Or tapenade (a thick paste made from olives, capers, anchovies and garlic) at a store that specializes in imported food products; spread it on top of cheese and top with a small fresh basil or parsley leaf.
Prosciutto and pesto A thin slice of prosciutto (dry cured Italian ham) and a dollop of artichoke pesto. Drain the pesto first, by placing it in a small sieve. Save the oil to use in salad dressing. Garnish with a parsley leaf.
Fresh mozzarella and tomato Marinate 8 ounces fresh mozzarella cheese, either broconcinci (marble sized balls cut in half, sold in Italian markets and some super markets) or a large ball cut in to small slices, in 1/2 cup olive oil, 1 clove garlic minced, 1/4 teaspoon dried red pepper flakes and 1/4 teaspoon salt. Store in refrigerator up to two weeks. Drain ( but leave coating of marinade on the exterior) and place on crostini. Top with minced fresh basil.
Blue cheese, fresh pear and pecans Thin blue cheese by whirling in food processor with a little whipping cream or creme fraiche. Top with a small thin slice of fresh pear (dipped in lemon water to prevent browning) and a plain or candied pecan half.
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