This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Crostini Bar


  • 1 baguette, fatter in size, cut on a bias into 1/2-inch slices, makes about 10-12 slices
For the Puttanesca Topper
  • 4 tomatoes, sliced
  • 2 cloves garlic, grated
  • EVOO Extra Virgin Olive Oil, for drizzling
  • Salt and pepper
  • 2 tablespoons anchovy paste
  • 3 tablespoons store-bought olive tapenade
  • 2 to 3 tablespoons capers, chopped
  • A handful of parsley, chopped


Serves: as much or as little as you want!




Hold your serrated knife on a 45-degree angle and slice, keeping your knife on that angle; just like slicing a flank steak or London broil. Drizzle bread slices with EVOO and season with salt and pepper. Place under the broiler for about 30 seconds on each side. Keep a close eye on it, because if you're like me, you've burned one too many loaves of bread!



Serve small toasts with various store-bought toppings, such as hummus, pesto, olive tapenade, bresaola, and sundried tomato spread.



For the Puttanesca Topper:

Preheat oven to 400F.



Place tomatoes on a cookie sheet and grate the garlic over them. Drizzle tomatoes with some EVOO and season with some salt and pepper. Transfer cookie sheet to the oven and roast tomatoes for 8-10 minutes, until the tomatoes start to burst. Remove from the oven, and rough chop the tomatoes.



In a shallow bowl, whisk anchovy paste with a drizzle or two of EVOO. Stir in tomatoes, olive tapenade, capers and parsley.



Serve on top of crostini.