Reviewer:

Krissta

Cooking Level: Intermediate

Home Town: Londonderry, New Hampshire, USA

Reviewed: Jan. 22, 2012

Loved this recipe! Definitely a keeper. For color, I added a dash of paprika, but kept everything else the same. I ran out of cheese in between, but I had a large loaf of bread. This tasted just like the crostini served at Nordstrom, and this is exactaly what I was looking for! Some say that it was greasy, but if you broil it on a broiler grill, some of the oil comes out of it. It crisps up after taking out of the broiler as well. Decadent and savory!

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Reviewer:

kukadog

Cooking Level: Intermediate

Reviewed: Oct. 16, 2011

This was perfect. I've been trying to figure out how to make this! I used the pre packaged chopped garlic and only dipped one side in and was great with little bits of garlic on them. I didn't use cheese I served with a dip and cooked a bit longer to make them extra crisp

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Reviewer:

nikkitomlinson

Reviewed: Jul. 23, 2011

Gluten free baguette. Cut thin and simply brush with olive oil infused with garlic for about 6 minutes. Then top the unbroiled side with bruschetta, etc. Broil again if want warm or topping with cheese. Yum

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Reviewer:

Goldie

Reviewed: Jan. 1, 2011

Turned out great! I just had regular sourdough french bread on hand (rather than a baguette), but sliced thin, this still turned out fab. In order to avoid the over-greasiness that some reviewers mentioned, I dipped a slice quickly, then immediately put it onto another, undipped slice to "soak up" extra (i.e., basically 2 slices out of one "dip"). I also didn't bother to turn them over and dip a 2nd time since once seemed like more than enough. ALSO - since I was using an entire loaf of sourdough, I had to double the recipe, and baked only for 7:30 at 425 degrees.

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Reviewer:

LisaAnne

Cooking Level: Beginning

Reviewed: Sep. 15, 2010

This was a really good recipe. I didn't have parmesan so I used mozzerella, but it still tasted great, though a little greasy. I didn't have enough of the butter mixture to cover both sides of all of them and I think next time I would use a pastry brush instead, still brush it on both sides though, and only cook it for 7 minutes. As a bonus - I had a french baguette that WAS fresh but had gotten hard and this was a great way to use it up and not have to get rid of it! We had it with homemade potato leek chicken soup and my kids LOVED the crostini. I'll use this recipe again and again...

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Reviewer:

SummerLynn

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Reviewed: Jun. 19, 2010

This is a decent starter recipe, though a little greasy. I had to remove a lot of butter from the bottom of the tray because the bottoms of the crostini weren't crisping. I also flipped them at the same time. I'd halve the butter and oil, or just brush it on instead of dipping them.

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