Crostini toppings

Tomato Bocconcini. Slice tomatoes placing skin side down on cookie sheet lightly brushed with olive oil. Place cleaned and washed garlic bulbs on pan. Bake 325° in preheated oven for 45 minutes. Smash garlic and tomatoes after removing skin in a bowl, add fresh basil and seasonings. Drizzle with olive oil. Layer a scoop of topping on crostini adding cold bocconcini. Serve.

Salmon Bacon. Heat grill or barbeque, place bacon on grill or barbeque and cook on both sides until a little crispy. Brush salmon with olive oil and sprinkle with a pinch of salt and pepper. Grill lightly on each side. Salmon should be pink and wet inside not dry. Squeeze lemon over salmon saturating the fish. Place but of bacon on crostini adding a chunky piece of salmon. Serve.

Prosciutto and salami. Roll slices of prosciutto stacked with slices of salami into little tube like rolls. Sprinkle crostini with fresh parmesan cheese and place roll of meat on top, add a cherry tomato and piece of fresh basil.

Porcini pine nut. Soak porcini in heavily salted water about an hour. Dry. Crush or chop pine nuts, finely. Into a hot skillet coated with olive oil toss porcini over medium high heat about twelve minutes. Pinch spices lightly adding over porcini, sprinkle with olive oil, add pine nuts and saute five minutes. Serve on crostini.