I can’t help but think that a cold glass of Prosecco would be a great accompaniment to any of these!
In Italy, a choice of more than one type of crostini is normally offered. Use slices of baguette or ficelle, or mini Market loaves from Rise Artisan.** The bread can be lightly toasted, if you wish, by placing bread slices on a baking sheet in a preheated 350 F oven for 10 – 12 minutes. You can brush a little EVO on slices before baking, if you like.
Mimosa: Spread bread slices with a little mayo (preferable olive oil mayo). Top each with slices of hard cooked egg; garnish with a dollop of mayo; season to taste with salt & freshly ground black
pepper.
Tuna: Place a tin of water-packed tuna, a couple of tablespoons very soft butter, a teaspoon or so of EVO (a bit of anchovy fillet if you like them), 1-2 teaspoons of rinsed, drained capers and freshly ground pepper in a food processor; process until light & fluffy. Variation: add some pitted, chopped green olives, chopped roasted red peppers & chopped marinated artichoke hearts.
Fava Bean: Young fava beans, shelled. Place in a food processor until creamy, but still a bit lumpy; add drops of water if needed. Season to taste with EVO, sea salt and fresh ground pepper. These crostini will benefit by being served on toasted crostini that are rubbed with a clove of garlic after being removed from the oven.
