“Crostini” means “little toasts” in Italian, but I’ve been making mine big enough to serve for supper and chockful of hearty, seasonal flavors. Last weekend, I made roasted butternut squash and fennel crostini with proscuitto, goat cheese, and rosemary salt. I toasted some crusty bread, spread a tablespoon of goat cheese mixed with half and half over each slice, and then layered on some proscuitto that I’d crisped up in a frying pan. I topped the prosciutto with slices of butternut squash and fennel that I had left over from a side of oven-roasted autumn vegetables that I’d made the night before. The finishing touch was rosemary minced fine with coarse kosher salt. It was a satisfying seasonal treat, but really, this is just a jumping off point. As long as you have toasty bread, some sort of spread, and a meat or vegetable topping, you can have crostini in minutes. What kind of crostini will you make tonight?