If you are planning to take advantage of the last bits of summer entertaining, don’t do it without serving crostini appetizers. They are so quick to assemble and the topping combinations can be as wild as your imagination. Sounds interesting, no?
Crostini are basically thin slices of toasted bread with eye-popping yummy toppings. Ok, maybe I made up the eye-popping part, but it doesn’t hurt to make them so pretty you almost don’t want to eat ’em.
This first recipe is a watermelon, mozzarella, and purple basil crostini. I used the melon baller to make perfect little watermelon rounds. Finish off with a drizzle of extra virgin olive oil and a dash of salt & pepper. So so freakin’ good.
Want something a tad bit fancier? You should try this blueberry goat cheese and plum crostini. It’s best if you use plums are that really ripe so they’re super sweet.
Don’t let the fancy goat cheese spread fool you. All I did was mix blueberries into the goat cheese using a fork. The fork will break down the blueberries incorporating all of its flavors into the cheese.
I. CAN’T. EVEN. This one is so naughty you can probably get away with anything. Lying? for SURE. Kidnapping? Yep! Murder? ummm, maybe…
This is my first time trying creme fraiche. I bought it because when you see chefs on TV using creme fraiche, it’s like they’re not even part of our ordinary society. After trying this French custard of a cream, I. GET. IT.
For this recipe, spread a layer of creme fraiche to the toast (I use Italian bread), add slices of grilled peaches, sprinkle with pecan bits, drizzle with maple syrup, and finish off with thyme. Definitely drool-worthy. Ugh, don’t get me started… again!
So there’s my three easy crostini recipes. I’m sure you can probably come up with even better ones so do try!
And…here’s my instagram lately:
Have a lovely Thursday!