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"&amp;amp;#8220;Crostini are my party snack,&amp;amp;#8221; says Claire Thomas, blogger and author of the new cookbook The Kitchy Kitchen. &amp;amp;#8220;They look fancy but are so easy.&amp;amp;#8221; Make one or two of these go-tos and you&amp;amp;#8217;ll have finger food for six to 12 friends for about $50. First things first: Toast your baguette Preheat oven to 350 degrees. Cut one baguette into about 1/4-inch slices (makes about 40) and drizzle with olive oil. Bake for 15 minutes, then flip crostini and bake 5 minutes more, or until bottoms are golden brown. You&amp;amp;#8217;ll need one baguette for each of the following topping recipes. Now pick one (or more!) of these three tasty topping ideas. Ricotta, thyme, honey, and fresh pear topping &amp;amp;#8220;You can switch out pears for your favorite fruit,&amp;amp;#8221; Claire says, &amp;amp;#8220;Try cherries or peaches.&amp;quot; 16 oz. fresh ricotta 2 or 3 ripe Bosc pears 10 stems fresh thyme, leaves removed and chopped 1/4 cup honey Extra-virgin olive oil Thinly slice pears so each piece is the size of the crostini. Spread about 1 tbsp. ricotta on each crostini. Top with a slice of pear and sprinkle with thyme. Drizzle with honey and olive oil. Goat cheese, proscuitto, and nectarine topping Thomas is addicted to the flavor combinations here: Think bright goat cheese, peppery arugula, sweet nectarines, and salty prosciutto. Can&amp;amp;#8217;t beat it. 11 oz. fresh goat cheese 6 to 8 oz. prosciutto 4 or 5 ripe nectarines Large handful of arugula Extra-virgin olive oil Balsamic vinegar Thinly slice nectarines and trim so each piece is the size of the crostini. Spread a few teaspoons of goat cheese onto each crostini and add a small piece of prosciutto. Top with a nectarine slice and a piece of arugula. Drizzle with olive oil and balsamic vinegar. Roasted garlic and blistered tomato topping &amp;amp;#8220;Sweet, caramelized tomatoes and roasted garlic make for a classic combination that everyone loves,&amp;amp;#8221; says Thomas. 40 peeled garlic cloves Extra-virgin olive oil Kosher salt Ground black pepper 2 pints (about 1 1/2 lb.) cherry tomatoes 3 tbsp. chopped fresh oregano Preheat oven to 425 degrees. Peeling the garlic is the hardest part of this recipe! Drizzle the cloves with olive oil and sprinkle with salt, then wrap in foil and place on a rimmed baking sheet. Put tomatoes on a second baking sheet covered with parchment, drizzle with oil, and sprinkle with salt and pepper. Roast tomatoes for 20 to 25 minutes, until blistered and caramelized. Roast the garlic for 40 minutes, or until golden brown; once cool, smash cloves to form paste. Spread garlic paste on each crostini, top with a few tomatoes and a pinch of oregano. Drizzle with olive oil and salt as desired. Enjoy! Will you be making any of these crostini recipes for your summer get-togethers? Recipes adapted from the forthcoming book The Kitchy Kitchen, by Claire Thomas, to be published in August 2014 by Emily Bestler Books/Atria Books, a division of Simon &amp;amp;#38; Schuster, Inc. Copyright &amp;amp;#169; 2014 by Claire Thomas, LLC. Printed by permission."^^<http://www.w3.org/2001/XMLSchema#string>
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