• Ingredients:

    1 long baguette

    olive oil spray

    salt and pepper

    Sweet Crostini Topping:

    4 ounces soft goat cheese (or cream cheese if you don't like goat cheese)

    ½ teaspoon anise seed

    1 teaspoon honey

    ¼ cup orange marmalade

    2 tablespoons sliced almonds

    Hot Crostini Topping:

    ½ cup grated Swiss cheese (Jarlsberg is excellent)

    1 tablespoon mayonnaise

    1 teaspoon yellow mustard

    1 teaspoon minced fresh herbs (sage, thyme, parsley, rosemary)

    ¼ cup diced ham

    black pepper

    radish slices

    Vegan Crostini Topping:

    1 avocado

    1 tablespoon lemon juice

    1 teaspoon minced chives or green onion or shallot

    1 teaspoon fresh thyme

    ¼ cup kalamata olives, sliced

    sprouts or radish slices


    Set oven to 425ºF. Cut the baguette into slices on a diagonal about ½-1/3 inch thick. You should get 20-24 slices.

    Arrange on a baking sheet in a single layer.

    Spray or brush lightly with oil. Sprinkle lightly with salt. Sprinkle ⅔ of them with black pepper for the savory crostini.

    Bake for 10 minutes or until golden brown around the edges and dried out. Set aside. Leave the oven on for the hot crostini.

    For the sweet fruit crostini: Combine cheese with anise and honey. Spread toasted bread with a tablespoon or so of cheese and top with a teaspoon of marmalade and a couple almond slices. (Flavored cheese may be made a day ahead and refrigerated.)

    For hot ham crostini: Mix the cheese, mayo, mustard, herbs and ham together. Spread crostini thickly with this mixture and place on a baking sheet. Bake about 10 minutes until melted and bubbling (or broil on low for 2-3 minutes) and top with radish slices or green onions. (Cheese/ham mix may be made a day ahead of time and refrigerated.)

    For vegan crostini: Mash avocado with lemon juice, herbs, salt and pepper. Spread a tablespoon onto a rostini and top with 2-3 slices of olive and a few sprouts.

    Serve crostini within 30 minutes of assembly. Toasts may be made 48 hours ahead of time, cooled completely, then stored airtight until ready to assemble.