Book Group tonight at my house so the perfect time to try out a couple of new recipes. This is a Dove Chocolate Discoveries recipe from their Spring/Summer 2009 Entertaining Guide, very good but very crunchy. (Maybe a little too crunchy? Maybe I didn’t do it right although I did follow the instructions. Any thoughts from anyone out there? Am I talking to myself?).
24 slices French baguette, cut 1/4″ thick
2 tablespoons butter, melted
2 tablespoons sugar
1 DCD Chef Series White Chocolate bar (2 oz), melted
1/4 cup shelled pistachios, coarsely chopped (I went with sliced almonds mainly because I have a big bag of them in the cupboard)
1 Preheat oven to 375. Thinly slice baguette; arrange slices on baking sheet. Brush lightly with melted butter and sprinkle with sugar. Bake 10 – 12 minutes or until light golden brown and crisp. (My DCD director Kathie suggested lightly toasting the bread instead of baking it which will make the bread a little less crunchy.)
2 Coarsely chop white chocolate. Melt chocolate in microwave on high at 20 second intervals, stirring in between each until smooth.
3 Arrange sliced strawberries on each crostini slice. Drizzle each generously with melted white chocolate and sprinkle with nuts.
Penny's Food Blog 
This is a fantastic redipe!! A favorite around here. One thing that I thought imporves it a bit is I lightly toast the bread rather than baking it. It is very crispy when the bread is baked, but a light toasting makes for a wonderful appetizer.
Thanks for the tip Kathie, next time I’ll try toasting instead of baking!