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A Tuscan specialty, crostini are thin slices of toast topped with various ingredients. They are a mini version of bruschetta.
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INGREDIENTS |
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| 8 slices Italian or white bread |
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| 3 tablespoons olive oil |
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| 2 cloves garlic, cut in half |
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| 4 ounces thinly sliced capicola or smoked salmon |
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| 8 ounces Taleggio cheese |
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| 1 Bosc pear, seeded and sliced |
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| 8 sprigs parsley, chives, or chervil |
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 Brush the bread slices lightly with olive oil and toast lightly on both sides in a skillet over medium heat, or toast them in a toaster or 425-degree oven, and brush lightly with oil afterwards. Rub one side of each slice of toast with the garlic, and place garlic side up on a sheet pan or platter. If using white bread, slice off the crusts, then cut into 4 small triangles or squares.
 Place a thin slice of capicola or smoked salmon onto each toast, then a slice of Taleggio and pear. If they are to be served cold, garnish with fresh herbs and serve. If you wish to serve them hot, place them into a 350-degree oven briefly to warm them through and melt the cheese. Garnish with parsley. Makes 8 bruschetta, or 4 servings, allowing 2 slices of bread per person.
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