Home » Crostini
Crostini
From EatingWell: 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.
About 4 dozen crostini
Active Time:
Total Time:
Ingredients
- 1 16-inch-long 1 16-inch-long baguette
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Preparation
- 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.
- Turn bread over, cover with the baking sheet and bake until golden, about 15 minutes longer. Let cool.
Tips & Notes
- Make Ahead Tip: Store in an airtight container for up to 1 week.
Nutrition
Per crostini: 14 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 3 g carbohydrates; 1 g protein; 1 g fiber; 27 mg sodium; 0 mg potassium.
Carbohydrate Servings: 1/2
Exchanges: 1/2 starch
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Recipe Categories
- Meal/Course
- Appetizers
- Preparation/ Technique
- Bake
- Health & Diet Considerations
- Low carbohydrate
- Diabetes appropriate
- Servings
- 8 or more
- Total Time
- 45 minutes or less
- Ethnic/Regional
- Italian
- Ease of Preparation
- Easy
- Type of Dish
- Appetizer
- Holiday
- New Year's Eve
- Publication
- November/December 1992
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