I thought it would be a good idea to top Crostinis with dollops of lobster salad as an hors d'oeuvre for a cocktail party. However, after purchasing the Crostinis at Whole Foods and testing them at home, I discovered they are very hard.
My fear is that guests will also find them hard and messy to eat - the tenderness of the lobster salad and the hardness of the Crostini will probably not make a good combo.
Any tips on "softening" these things up prior to serving?
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