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Crostini

November/December 1992

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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.


Crostini

Makes: About 4 dozen crostini

Active Time:

Total Time:

Preparation

  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.

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

Holiday
New Year's Eve
Type of Dish
Appetizer
Ease of Preparation
Easy
Ethnic/Regional
Italian
Total Time
45 minutes or less
Health & Diet Considerations
Diabetes appropriate
Low carbohydrate
Servings
8 or more
Preparation/ Technique
Bake
Meal/Course
Appetizers
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