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Caponata Fontina Crostini
Giada De Laurentiis
- Preheat the oven to 400 degrees.
- On a slight bias, slice the baguette into 1/4-inch slices. Brush the slices with the 1/4 cup olive oil, then place on a baking sheet. Bake until golden brown and crunchy, 10 to 12 minutes. Set aside to cool.
- Once the crostini are cool, top each with a slice of fontina, then dollop with the caponata. Serve.