Sunday Supper - Crostini
By: Amy Jeanroy
Published: August 21, 2011

You are thinking I have lost my mind. Surely, I am not suggesting that simple, crunchy bread, is good enough for a family dinner? I certainly am! 
The end of season bounty from our garden, is overwhelming. In the morning, we pick, the veggies and by evening we need to pick more. From flower blossoms to beans, melons to carrots, the garden is giving up the last of the offerings all at once. 
I love to make crostini for dinner, because it uses up so much of these veggies at the same time. One of my favorite things to do is finely chop what herbs and vegetables that I have, and add a touch of olive oil and salt. Then top my toasted bread and shave some Parmesan onto each. These are once again broiled lightly. 
I serve platters of these, and they disappear every time. 
Here are some yummy crostini recipes from Foodista readers: 
Grouse and Cranberry Crostini
Tuscan Chicken Liver Crostini
Asparagus and Prociutto Crostini