Crostini--"little toasts" in Italian--are my go to appetizer. They are the perfect base for showcasing simple ingredients and favorite flavor combinations. The seasons are about to change so I wanted to give summer's bounty a final hurray. Some of these are repeat offenders...I can never get enough of that fig jam, cheese & mint combo! To make crostini, slice a baguette 1/4" thick, brush with olive oil and baked on a cookie sheet @ 375 degrees for ten minutes, or until lightly brown. Top as desired.
The Menu
crostini
ricotta, arugula, peaches, balsamic syrup
early girl tomatoes, basil, mozzarella, garlic olive oil
fig jam, sharp white cheddar, mint
lemony tahini smashed garbanzo beans, sun dried cherry tomato
crema mexicana, corn, chili powder, lime, cilantro
spicy basil pesto, grated zucchini, pecorino, walnut
smashed avocado, red pepper flakes, lemon, olive oil
roasted artichoke spread, sauteed peppers, golden raisins, parsley
1 comment:
my mouth is watering. I can't take it! These look so good!
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