Crostini might just be the best thing to have ever been created. I’m not kidding. A crunchy base of bread, infused with garlic and olive oil, topped off with whatever combination of fresh ingredients you can think of. 
You might’ve noticed the terms bruschetta and crostini being interchanged, although technically they are different. Crostini are typically round breads, smaller, and with a less elaborate topping. Bruschetta are larger, and could be served as lunch. Personally, I always use ciabatta bread, and serve the crostini as a starter, if you want to serve them as lunch, just pick a larger type of bread.
These are my favourites:
The traditional Bruschetta topping of ripe tomatoes, fresh basil, garlic, and extra vergin olive oil. Find the recipe here.
Quality buffalo mozzarella topped with red chilli pepper (warning: they are red hot! Lame joke, I’m sorry)
Prosciutto with homemade red onion compote, which is the perfect combination between…
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From My Mind... 