Crostini are toasted or grilled slices of bread with tasty toppings, often served as an appetizer. For a relaxed supper, put a plate of toasted baguette slices and bowls of various toppings on the table (however many you like or have time to make) and have a make-your-own crostini simple supper night. The Bread: Many bakeries can thinly slice a baguette for you in their slicing machine. You usually get about 25 slices per average baguette. Each of the toppings recipes makes enough topping for 15 to 20 baguette-sized crostini, although the number depends on how high you pile the toppings. Of course, you can make crostini with the larger Italian or French loaves, also. The slices should be 1/4- to 1/2-inch thick. Toast the baguette slices. There is a difference of opinion on how toasty they should be: Some people like them just lightly toasted, while others like them very dry and crisp, almost like croutons. The bread can be toasted a couple of hours or even days ahead of time. When the slices are cool, store them in a well-sealed container or plastic bag until you’re ready to assemble the crostini.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Crispy. Golden. Fluffy. Bubbe would approve.