Based on a recipe from Jill Sklar’s and Annabel Cohen’s book, Eating for Acid Reflux. They say in its intro, “An appetizer you can make in a hurry, these crostini are delicious as appetizers, to serve with soup or salad or anytime you need a quick snack. They exclude reflux triggers like tomatoes and garlic, yet still retain the flavors that make these such a popular appetizer choice. For variety, add ingredients, change ingredients, and develop your own repertoire of crostini.” I haven’t tried this yet.