New This Month

Herbed Crostini

Crostini brushed with cream and herbs make a simple but luxurious finishing touch for our Creamy Winter Squash Soup With Herbed Crostini.

  • Yield: Makes 24

Source: Martha Stewart Living, December 2008


  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1 1/2 teaspoons finely chopped fresh sage
  • 1 teaspoon finely chopped fresh rosemary
  • 6 tablespoons heavy cream
  • 1 small baguette (10 to 12 inches), cut into 24 slices (1/4 inch thick)
  • Coarse salt and freshly ground pepper


  1. Preheat broiler. Mix herbs and cream in a small bowl. Brush 1 side of each slice of bread with cream mixture. Season with salt and pepper. Place bread slices on a baking sheet, cream side up. Broil, flipping once, until gold and crisp, about 4 minutes total.

Cook's Notes

Crostini will keep, covered, for up to 2 days.

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