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This is an easy but elegant appetizer with a choice of two additional toppings - Mediterranean flavors or cheese.

Crostini with California Pistachios

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

1. 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.
2. Bake at 400*F (205*C). 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 ounces (1 cup) Parmesan cheese, freshly sliced thin and crumbled

1 to 2 tablespoons garlic, minced

1 tablespoon dried rosemary, crumbled

1/4 cup olive oil

1. Chop peppers; mix with remaining ingredients.

Savory Cheese Topping:

8 ounces cream cheese, softened

8 ounces goat cheese

1 to 2 tablespoons garlic, minced

1 teaspoon each dried basil and thyme

1. Combine all ingredients and beat well.

Makes approximately 20 slices, depending on size.

Recipe and photograph provided courtesy of the California Pistachio Commission.