Name: Crostini Appetizers
Prep time: 25 min
Ingredients: 1 ounce loaf baguette-style French bread; 2 tablespoons olive oil; Freshly ground black pepper; Basil Pesto and White Beans or Fresh Tomato and Olives (recipes follow); Small fresh basil leaves (optional); Finely shredded Parmesan or Asiago cheese (optional)

Bias-slice bread into 1/2-inch thick slices. Lightly brush 1 side of each bread slice with the olive oil. Lightly sprinkle oiled side with black pepper. Arrange in a single layer on an ungreased baking sheet. Bake in a 425 degree F oven for 4 minutes. Turn slices over and bake for 3 to 4 minutes more or till crisp and light brown.

Prepare either the Basil Pesto and White Beans or the Fresh Tomato and Olives.

To serve the Basil Pesto and White Beans, spread pesto topping on the oiled side of toasts. Top each with a small amount of bean mixture. If you like, garnish with a fresh basil leaf.

To serve Fresh Tomato and Olives, top with tomato mixture. If you like, sprinkle with cheese.

Tips

Cool toast; place in an airtight container and store at room temperature for up to 24 hours. For the Basil Pesto and White Beans, transfer the pesto and bean toppings into 2 separate plastic containers with tight-fitting lids. For the Tomato and Olives, transfer topping to a plastic container with tight-fitting lid. Chill toppings for up to 24 hours. Transport in an insulted cooler with ice packs.

In a small bowl, combine pesto, hard-cooked egg, and lemon juice. In another small bowl, combine beans, green onion, olive oil and crushed red pepper.

In a small bowl, combine tomatoes, olives, onion, cilantro, vinegar and garlic.

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