So as simple as it may seem, crostini always was that item I had difficulties making…as a matter of fact, every time I would TA for school and crostini’s were needed, I’d offer to do anything else before volunteering to make them.
That was until last night when I had a catering job to do and I suggested bruschetta (I had to make bruschetta as the heirloom tomatoes from our local farmers market were too amazing) and I knew my client would love them!
I have overcome my fear of making crostini and hope you enjoy the simplicity of this recipe….look out for the bruschetta recipe that will follow 🙂
Also 1 baguette does 42 slices (my loaf did anyways).
Here they are sliced and ready for the oil and parmesan cheese
Here is the before baked and after baked
and here is the final product with bruschetta on top…yummy!