We’ve been obsessed with the idea of over-sized crostini ever since we read Melissa Clark’s quick blog post on fig crostini a few weeks ago (pictured above). She takes a slice of ciabatta, tops it with a generous smear of ricotta and a drizzle of olive oil, and then nestles sliced figs into the cheese. These are fully palm-sized nibbles, more like a fancy open-face sandwich or a tartine than a traditional crostini.
We like the possibilities here. Instead of an appetizer, an over-sized crostini could be a simple side dish for a heartier dinner. One of these with a salad could also make a nice late-summer lunch.
We could even keep it as an appetizer. We always manage to drop half of the topping down our fronts when we eat crostini, but a larger crostini would be sturdy enough to handle our graceless manners.
What do you think? What are your favorite toppings for tartines or oversized crostini?
• Read more: Another Take on Crostini by Melissa Clark from the New York Times Diner’s Journal