Crostini
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.
Foreword
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.
Caramelized Onion and Bacon Tart
I don’t know anyone who wouldn’t like to eat caramelized onions. Although not everyone likes the smell of them cooking. This tart is so good that even the most dedicated haters of cooking onion aroma will change their mind after having a bite.
The recipe is adapted from Susan Spungen’s “Recipes: A Collection for the Modern Cook”
