Crostini with California Pistachios

Ingredients

1 loaf sweet French bread (baguette size)
1/2 cup natural California pistachios, chopped
1 tablespoon minced parsley
Toppings (recipes follow)

Directions

Cut loaf in half, then split lengthwise. Spoon topping along length of bread, then sprinkle pistachios in diagonal strips across bread. Place prepared loaves in shallow baking pan and cover loosely with foil. Bake at 400 degrees F. for 20 minutes or until heated through; sprinkle with parsley and cut crosswise into narrow strips. Makes 5 dozen pieces.

Note: To use sourdough baguettes, hollow out some of the soft bread center, leaving a 1/2 inch shell.

Mediterranean Topping:

1 cup bottled roasted red peppers, drained; or diced canned pimientos.
4 oz. (1 cup) Parmesan cheese (freshly sliced thin and crumbled is best)
1 to 2 tablespoons garlic, minced
1 tablespoon dried rosemary, crumbled
¼ cup olive oil.

Directions: Chop peppers; mix with remaining ingredients.


Savory Cheese Topping:

8 oz. cream cheese, softened
8 oz. goat cheese
1 to 2 tablespoons garlic, minced
1 teaspoon dried basil
1 teaspoon dried thyme.

Directions: combine all ingredients and beat well.