Over the weekend my parents had us over to dinner with some of our family friends who we’ve known since diapers. It was such a great opportunity to see my friend Nora who now lives in NYC, and catch up with Michael since he recently finished college. I guess we’re not kids anymore! My dad asked me to help with an appetizer {my mom had dessert covered with this DELICOUS plum tart!}, so I decided to make crostini three ways. I thought one way would be too boring, five ways too much, so three it was! This was such an easy thing to put together and I even used some store-bought ingredients to speed up the time. When it’s a summer day, sometimes the last thing you want to do is spend too much time in the kitchen! {Although it is my favorite room in the house!}
Crostini Three Ways
INGREDIENTS
1 baguette, cut into 1/2 inch slices
1 container of ricotta
olive oil
salt and pepper
Toppings
smoked white fish + allepo pepper + chives
cherry tomatoes + balsamic vinegar + basil
artichoke tapenade + parsley
DIRECTIONS
Preheat oven to 450 degrees. Brush slices of bread with olive oil and sprinkle with salt. Bake for 8 minutes until golden brown. Allow to cool.
Spread crostini with ricotta. Sprinkle with olive oil and a little salt and pepper. Add toppings!
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There are so many great ideas for crostinis, which is one of the main reasons why I love them– besides the fact that they’re so easy to make! We added some minced grilled radicchio to the cherry tomato crostini which I loved. I’ve made ones with peach and arugula before that have been super yummy too. And goat cheese with carmelized onion. And you can’t beat a classic caprese variety with mozzarella, tomatoes and basil! Ah so many good options! You really can’t go wrong.
Have you made crostini before? Please share some of your favoirtes with me because I’m sure I’ll be making more very soon!
xox
