Bruschetta and crostini make the ultimate appetizer ... The standard topping is diced tomato mixed with olive oil, garlic and Italian herbs—delicious, but a little boring.

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Spread the ricotta on 12 crostini bases, top with the brown butter pine nuts and garnish with the crispy sage. Line a small baking tray with baking parchment, add the grapes and drizzle with olive oil ...

Cut the figs into eight pieces. Remove the crostini from the oven. They should be just crisp. Cut the garlic clove in half and rub the cut edge all over their tops. Now to assemble, simply spoon ...

These crostini would make a delicious vegetarian ... Heat six tablespoons of the olive oil in a frying pan, fry the chopped garlic and chilli for one minute, then add the mushrooms and fry for ...

Drizzle the beehive with honey to complete the beehive theme and balance the aromatic garlic. Serve with crostini, crackers, or plenty of crusty bread. Recipe courtesy of The Cheesemonger's ...

Slice pickled cranberries in half and arrange on each crostini along with the crispy sage. For more holiday recipe ideas, check out Jamie’s website and follow her on Instagram.