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When to prepare crostinis for reception?

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Hey everyone,

I'm having a reception this Saturday for a recital, and I definitely want an assortment of pre-made crostinis with fresh ricotta. I plan to make the ricotta the day before along with chopping and prepping all the other ingredients.

If I assemble them around 10am on Saturday morning (or rather, gently force my boyfriend to assemble them while I get ready), will they be soggy by 3:30ish?

I was planning to hold off on the olive oil and vinegar until the actual reception (I'll have my mom quickly top the ones that need olive oil and vinegar off before we start the reception). But will the fresh ricotta and various non-liquid toppings make the toasts soggy?

Will the ricotta be ok on the toasts unrefrigerated from around 12-3:30 if the plate is wrapped in foil and kept in a cool place?

Thank you all for the advice!

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  1. Not sure if you meant to post in Home Cooking but ended up in L.A. but you'll probably have better luck on that board: http://chowhound.chow.com/boards/31

    1. My advice is not to premake them too early, as I believe they would become soggy and compromised...especially after some time in refrigeration.

      with such a special and big day for you.....I would suggest your give it a test run and record the results in advance....rather than chance a suggestion from the board. There are unknown variables, i.e. in the unidentified toppings and thickness of the bread slices. Oil wont soften the crostini...but the vinegar surely will.

      1. i think you choose something else entirely different to serve. You shouldn't leave fresh cheese out that long and they will be soggy.