Crostini

This week, I decided to make two types of Crostini: Bruschetta and Crostini with Tomato and Basil (p. 84) and Crostini with Herbed Goat Cheese (p. 91). Though this was a simple appetizer, it didn’t fall short on flavor! The tomato topping on the bruschetta was light and refreshing, while the herbed goat cheese was rich and tangy. I decided to add caramelized onions on top of the goat cheese crostini to add some more texture and sweetness. They were super yummy!