By Gary Duke at Alley Oops
One large loaf of Italian or French Bread, cut into 1/4 to 1/2 inch slices.
Brush the bread slices with olive oil and toast, set aside.
We are going to make three different topping for your toast, When serving you can top the crostini's yourself are leave topping in bowls and let your guest top them.
Italian Topping:
1 cup cherry tomato's, cut in half
1/4 cup onions, diced
1/2 cup marinated artichokes, diced
2 tablespoons olive oil
Italian seasoning or fresh basil
salt, pepper and garlic to taste
mix together in bowl and refrigerate
Mexican Topping:
1 cup cherry or Roma tomato's, diced
1 avocado, diced
1/4 cup onion, diced
small amount of cilantro, diced
slice of lime
salt, pepper and garlic to taste
gently toss together and refrigerate
White Bean Topping:
1 can white beans, drained and rinsed
1/2 bell pepper, diced
1/2 cup onion, diced
1 or 2 tablespoons olive oil
salt, pepper and garlic to taste
toss together and refrigerate
I like to have some cream cheese or goat cheese set out for spreading on the toast before topping are applied..
