Recipe: Milk bread crostini

A lighter, easier-to-chew version of a classic appetizer, I made this with some homemade milk bread I had lying around for lunch. Our Hokkaido Milk Bread works perfectly here — the soft, pillowy texture crisps up beautifully in the oven.

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Yields: 6 pieces 

Duration: 15 min

Ingredients: 

• 2 slices of Hokkaido Milk Bread
• 3 tbsp olive oil
• 1 can of sardines
• 1/2 diced onion
• 1 cup of canned tomatoes
• 3 stems of parsley, chopped

Directions:

1. Cut the slices of bread into smaller rectangles, about 2x3 in. each
2. Place them onto a baking sheet lined with foil, and drizzle 2 tbsp of oil evenly across the tops of each piece of bread. Coat the bottoms with any extra oil that drips off the tops
3. Toast the bread for 4 minutes at medium-low heat or until golden-brown
4. While the bread is toasting, heat the remaining 1 tbsp of olive oil in a skillet. After two min on medium heat, add the onions and sauté until the onions become translucent. 
5. Add the tomatoes and sauté until thoroughly combined. 
6. Add sardines to the top. Cover and let rest on medium-low heat for 2 min.
7. Plate your crostinis by taking the bread out of the oven, adding some tomato sauce with a sardine, and topping with a few pinches of parsley.

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