The Captain got on with his crostini which was excellent.

Place one or two crostini with melted cheese on each bowl and serve immediately.

An assortment of crostini can also become an easy first course when the wine is poured.

Just before serving brush the tops of the crostini with the remaining oil.

Arrange another layer of crostini and spoon in more tomatoes.

Traditionally, the bread for crostini is sliced and grilled over an open fire.

Make the crostini first, then simply add the toppings.

Even more exciting is a typically pedestrian dish - crostini.

The menu will go beyond the current tasting plate and crostini format.

On the other hand, maybe they were crostini.

It is better if the toast for the crostini is made just before serving.

Put a slice of prosciutto on each crostini, then top it with the cheese.

Or purée them to make a delicious paste for crostini.

Provide knives and forks because the crostini make for messy eating.

Serve with the caramelised onions piled on top of the crostini.

After the first course, toast the crostini, toss the salad and allow guests to serve themselves.

The pepper, mushrooms and crostini can be cooked simultaneously in the oven.

Fried oysters with tartar sauce on crostini were even better.

Let the fish cook while your guests are eating the crostini, then brown the dessert after they have had their main course or salad.

Make the crostini: Heat the oil in a skillet over medium-high heat.

Spoon on top of crostini, sprinkle with Parmesan cheese and serve immediately.

The polenta cake must have come from the same breadbox as the crostini.

Lovely smoked mozzarella crostini came with it, but no one cared.

The crostini can be served at room temperature.

Meanwhile, make the crostini: using a sharp knife, cut the bread into thin slices.