113. Crostini Diversi

Various Canapés

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

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Method

The bread that best lends itself to making crostini is fine white bread baked in a mold, in the English fashion. If this type of bread is not available, use day-old bread with lots of pulp inside and cut it in square, one-centimeter thick slices (about ½ of an inch), on which you will spread the following mixtures which should have the consistency of an ointment: