Crostini

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From: EatingWell Magazine November/December 1992

These crispy crostini can be made up to a week ahead—perfect to have on hand for the holidays when guests stop by at short notice. For a delicious appetizer, spread with Sun-Dried Tomato Pesto and top with chopped olives.

Ingredients 48 servings

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Original recipe yields 48 servings
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  • 1 16-inch-long 1 16-inch-long baguette

Preparation

  • Active

  • Ready In

  1. Preheat oven to 350 °F. Cut bread into 1/3-inch-thick slices. Arrange the bread slices on a baking sheet. Set another baking sheet over top of the bread and bake for 15 minutes.
  2. Turn bread over, cover with the baking sheet and bake until golden, about 15 minutes longer. Let cool.
  • Make Ahead Tip: Store in an airtight container for up to 1 week.

Nutrition information

  • Per serving: 14 calories; 0 g fat(0 g sat); 0 g fiber; 3 g carbohydrates; 1 g protein; 0 mcg folate; 0 mg cholesterol; 0 g sugars; 0 IU vitamin A; 0 mg vitamin C; 0 mg calcium; 0 mg iron; 27 mg sodium; 0 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: (per 2 crostini): 1/2 starch

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