Crostini made from one baguette are usually enough to serve 6. To be on a safe side, I like to double the quantity. Crostini can be kept in an air-tight container overnight without losing their crispiness, so the leftovers can be eaten the next day.
The recipes I am going to post next are not desserts, as you will see, and not related to baking. But they are just too good not to share.
I like the idea of spreads and dips as appetizers. Most of them can be made a night before and kept in a fridge till the party time. You can vary presentation by serving them with crackers of you choice, crostini, or fresh artesian bread, or vegetables.
They are perfect for buffet-style entertaining.