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Questions about Crostini

post #1 of 4
4/6/10 at 10:54am
Thread Starter 
 I'm inviting several people over for refreshments in my garden to cap off our community garden tour later this month.  I have a few things in mind that I'd like to serve, and one is a crostini using sun-dried tomatoes, basil and asiago cheese.  Any suggestions for assembling crostini???  Also, I would love any recipe suggestions from those of you who are experienced at outdoor entertaining. 
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post #2 of 4
4/6/10 at 11:33am
An open question: How much time will you have before the guests arrive? Or will everything have to be made in advance because you'll be on the tour?

And what sort of budget do you have?
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post #3 of 4
4/6/10 at 12:03pm
Brush each bread slice (crostino) with some really nice extra virgin olive oil, put a thin slice of asiago on top, add the sundried tomatoes, and sprinkle with chiffonade of basil.

Chiffonade: take several basil leaves, stack like plates and then slice crosswise very thinly, that way you get strands of basil, called chiffonade.
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post #4 of 4
4/14/10 at 5:45pm
DDillon  are you cooking  on a gas or chrcoal bbq, or doing cooking inside ahead of time? 
Need a tad more info for people to help.
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