For this appetizer, the baguette bread is sliced and toasted to make crostini, the perfect crusty base for the tangy goat ...

Get ready to go down memory lane as we take a look at some old-school appetizers that no one eats anymore, and explore why ...

Blanch tomatoes in 4 quarts of boiling water for ... Place on six serving plates and garnish with basil chiffonade. Drizzle warm goat-cheese sauce and basil oil around tarts and serve.

Then flip and cook reverse side until it browns and cheese completely melts. Transfer sandwiches to a cutting board and slice into triangles. For dipping, serve with small bowls of hot tomato ...