I think that crostini is the perfect food. It becomes the vehicle for whatever is resting in your refrigerator or pantry begging to be utilized. Summertime was perfect for Jenn Louis's recipe of Burrata With Roasted Nectarines and Pistachio Herb Oil (of which this is a picture). Winter brings additional challenges. Around the first of the year I purchased a half dozen Fuyu persimmons in Chinatown. Several were sacrificed to excellent rum punch and the remainder, with some leftover serrano ham, made this crostini topper that just feels like summer in the dead of winter. By the way, La Tourangelle Roasted Pistachio Oil (from Amazon) makes everything taste better.

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