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Crostini 3 Ways (And Wines to Pair Them With!) - The February Fox
November marks the start of holiday entertaining in my household. I’ve always been a fan of appetizers and small plates over full meals, unless it’s Thanksgiving of course, so you’ll usually find my dining table filled with bite-sized foods for guests to graze over while sipping a glass of wine. In college I worked in a restaurant with an incredible rotating menu, but a constant on the starters page was their crostini. There’s was a bit more simple: toasted French bread topped with three toppings including goat cheese and sun-dried tomato, green olive, and black olive tapenade. It was the first item I ordered off the menu and over the next 5 years I frequently brought it home with me after a hard day at work. It never got old. To this day I love to come up with new ways to serve crostini depending on what wine I’m serving alongside. I’ll preface sharing these recipes with you by saying that I’m no wine expert, but I do know what flavors I think pair best with wines I tend to keep around the house. To start the crostini, preheat your oven to 350 degrees F and pop in slices of …