Using baguettes from today's Artisan Breads class, I prepared Fig Crostini for Hors d'oeuvres for my Book Club Christmas Party. Once the sliced and toasted bread slices were cooled, they were topped with cream cheese, my own fig preserves and a lettuce leaf from my garden. The garden lettuces were strongly flavored and added much spiciness, color, and texture to the crustini.
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