Crostini Time

Crostini � or �little toasts� � are one of the easiest ways to create a quick appetizer for guests or a fast lunch for yourself.  I still had some fig jam left over from last year�s batch and used it for a sweet and savory crostino (singular of crostini) with prosciutto crudo, mozzarella cheese and a fresh green basil leaf. The inspiration for this one came from a wonderful blog called The Italian Dish.

But I got to thinking that this might also be good with prosciutto cotto (a very delicate and perfumed baked ham from Italy). If you can�t find prosciutto cotto, my supermarket also sells something called �French ham� which is nearly the same. Even though this may look like it, don�t use plain old baked ham. The flavor pales in comparison. Rather than the mozzarella, with this one I used goat cheese (ricotta would be another great choice for either of these) and some purple basil from the garden, along with a smidgeon of the fig jam.

But there�s no crostini rule that says you have to go Italian. This avocado and tomato crostini was really refreshing. Just smashed avocado mixed with a little garlic, salt, pepper, chopped jalapeno and cilantro.

Or how about this one, which is more like a French tartine: some goat cheese and sliced radishes, straight from my friend Dorothy�s garden:

The possibilities are endless beyond the ubiquitous rubbed garlic, tomatoes and basil. Just start with some sliced bread that�s been grilled or toasted with a little olive oil and use your imagination � zucchini, olives, pistachios � anything really. Inspiration can come from leftovers or something you just dreamed up. Either way, it makes for a fast and easy lunch or appetizer.

Here�s a little chart to give you some other ideas. Mix and match and come up with your own version.

A. Bottom Layer:                                                                               B. Top Layer

mozzarella cheese                                                                             grilled zucchini

goat cheese                                                                                          chopped sun dried tomatoes

smashed avocado mixture                                                            caramelized onions

melted fontina cheese                                                                      leftover ratatouille or tapanade