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12/17/2010
Mortadella Smear
Father-and-son team Jimmy Bannos Sr. and Jr. of Chicago's Purple Pig restaurant purée mortadella, an Italian bologna, and slather it on toast with balsamic vinegar and pistachios, a combination that is devastatingly addictive.
Issue #135
09/04/2009
Mushroom Crostini
A simple marinade of olive oil, herbs, and lemon juice transforms mushrooms into a delicious topping for these Tuscan-inspired crostini.
Issue #123
09/05/2009
Tuna and Pickled Onion Crostini
When making this tangy Tuscan crostini topping, fold in the tuna at the very end for a chunkier texture.
Issue #123
11/16/2007
Little Toasts with Smoked Mozzarella and Anchovies
An easy to make appetizer of salty anchovies and melted mozzarella.
Issue #63
11/06/2008
Perfect Tomato Bruschetta Recipe
The classic bruschetta refined and perfected.
Does Not Apply
Source: Real Epicurean
09/05/2009
Chicken Liver Crostini
A version of this recipe appears in Flavors of Tuscany (Broadway Books, 1998) by Nancy Harmon Jenkins.
Issue #123
11/07/2008
Fresh Artichoke and White Bean Crostini
Serve this delicious bite as an hors d'oeuvre to impress any guest.
Does Not Apply
Source: Epicurious
08/07/2009
Rosemary Flatbread
This flatbread is the perfect base for all sorts of savory toppings. Continue...
Does Not Apply
Source: Smitten Kitchen