Venetian Crostini Recipe

My husband and I traveled to Venice, Italy last year, and it is an experience I will never forget. The highlight of the trip? The food, of course. One of my favorite experiences was stopping at Cantine del Vino già Schiavi, a cozy bar on the water selling the best crostini and wine I’ve ever had. I was recently reflecting on this trip and decided I had to try to replicate this snack. I paired it with one of Venice's most popular drinks, the Aperol Spritz. If you’re interested in how I make the drink, you can click here for those instructions.


While this is neither my usual #glutenfree or #dairyfree, it is worth it the next time you need a break from you’re routine. It is also a crowd-pleasing appetizer for when you have friends over.

First, I cut a baguette into small slices, drizzled them with evoo, and baked at 375 for 18 minutes (you may need more or less time depending on your oven), flipping bread halfway through. Once cooled, I topped slices with:
-Prosciutto, fig jam, & and brie
-Honey, walnuts, blueberries, & brie
-Smoked salmon, whipped cream cheese, & dill
-Tuna & whipped cream cheese (mixed together)
-Pesto & tomato
-Prosciutto, brie, & olives

Let me tell you, I made a LOT of these for a group of friends... like, 20, and they were all gone within minutes. They are that delectable. I hope you give them a try!