In central and southern Italy, a traditional Christmas Eve dinner always includes seafood. Chef Mario Batali's seafood-salad recipe is perfect for Christmas Eve or any time fresh fish is available. Ideally, you should buy the fish on the morning of the meal.
The tangy relish that tops these crostini is very versatile -- it also works as a quick pasta sauce or sandwich spread. The recipe was adapted from "Everyday Food: Fresh Flavor Fast."
Also try: Crostini with Tuna and White Bean Puree, Crostini with Fresh Ricotta and Grilled Radicchio
These sophisticated sandwiches are familiar enough for children. The chicken can be marinated tonight and broiled for dinner tomorrow. Pair it with a crunchy salad for a pleasant contrast between hot and cold.
Crostini is just a fancy name for baguette slices that have been brushed with oil, sprinkled with salt and pepper, and baked until golden brown. Their salty crunch makes it hard not to munch on them plain, but resist temptation. Crostini makes for an endless variety of near-instant hors d'oeuvres. Just spoon on your pick of toppings and watch the crostini disappear!