June 3^rd 2012By Chef Laura Frankel

Perfect for a warm weather light dinner, lunch or first course. The sweet English peas and creamy ricotta all piled high on a crostini are a treat for the eye and mouth. This is kind of a spring-time open faced grilled cheese. YUM!

June 11^th 2010By joyofkosher

September 6^th 2012By Florence Doueck Chera

Crostinis are one of my favorite appetizers. Crostinis should not be confused with bruschetta which is also made with bread, rubbed with garlic and olive oil, and is usually topped with tomato and basil. Crostinis are generally made with smaller pieces of bread that are toasted in the oven, while bruschetta is toasted over a grill and is charred. Both can be topped with your favorite toppings. Feel free to turn my crostini recipe into bruschetta!

September 6^th 2012By Florence Doueck Chera

July 27^th 2011By joyofkosher

Roasted red peppers add extra zing to this classic chopped tomato dish

May 11^th 2012By joyofkosher