Crostini a convenient party food

If the holidays have you scrambling for party-worthy grub, consider crostini (Italian for bread with stuff piled on it).

The beauty of crostini is that the components often can be prepared ahead of time. The bread, for example, can be sliced, drizzled with olive oil and toasted up to a day in advance. Just let the slices cool completely and store them in an airtight container until needed.

Then all you need to do is sort out what to put on it. You can smear some soft goat cheese over each slice, then sprinkle them with fresh thyme leaves and drizzle them with honey. Or you could top each with a folded slice of prosciutto and a sliver of Parmesan cheese. Pop them in a 300-degree oven for five minutes, or until just warmed through (but don't let the cheese melt).

Sweet and savory work well, too. Try a smear of cream cheese topped with pepper jelly and thinly sliced scallion.

For this recipe, toast the bread as directed above. Prepare the beans as directed, then let them cool, cover tightly and refrigerate up to a day. Before serving, reheat the beans in a saucepan over low, then assemble.

Gorgonzola and White Bean Crostini

18-inch baguette, cut into 30 slices

1/4 cup plus 2 tablespoons extra-virgin olive oil

3 cloves garlic, minced

14-ounce can cannellini beans, drained

Salt and ground black pepper, to taste

5 1/2-ounce block Gorgonzola cheese, crumbled

1/4 cup honey

Heat the oven to 350 degrees. Line a baking sheet with parchment paper.

Arrange the bread slices on the prepared baking sheet. Brush or drizzle the bread with 1/4 cup of the olive oil. Toast for 5 to 10 minutes, or until golden brown and crisp.

Meanwhile, in a medium saucepan over medium-high, heat the remaining 2 tablespoons of olive oil. Add the garlic and saute for about 30 seconds. Add the beans and season with salt and pepper. Cook until the beans are soft, 10 to 15 minutes.

Use a potato masher to smash the bean. Set aside.

Once the bread is toasted, spoon a bit of the mashed beans over each slice. Top with Gorgonzola and finish with a drizzle of honey.