Summertime Crostini
In the summertime we tend to have parties and celebrations to go to every weekend, whether they be graduation parties, summer BBQs, 4th of July bashes etc. Here are three crostini recipes that are full of fresh, bright flavors, colors and textures. If you bring any of these to your next get-together, your friends and family will think you paid a high-end caterer to make them..they look and taste that impressive! The best part is they are pretty darn easy!
Fava Bean Ricotta Crostini-
Ingredients-
Fresh Ricotta Cheese
Baguette or 7 grain or Ciabatta (whatever you like!!)
1 1/4 Cups Shelled Fava Beans
Extra Virgin Olive Oil
7-8 Fresh Mint Leaves (washed thoroughly)
The Juice of Half a Large Lemon
2 Small Garlic Cloves (or 1 Large Garlic Clove)
Salt & Pepper
Sugar Snap Peas for Garnish
Parmesan Cheese or Manchego Cheese (Using a vegetable peeler make little shavings of the cheese)
Steps-
Remove and discard the stem and natural "string" from each Sugar Snap Pea Pod. Set aside.
Fill a large bowl of water with ice and water and set aside. Bring a large pot of heavily salted water to a boil and then drop the Sugar Snap Peas in the water. Boil them in the water for 2 minutes only and then using a slotted spoon remove them from the water and place them in the bowl of ice water to shock them. This helps them retain their color and crunch and cooks them ever so slightly. Once they are cooled in the ice water remove them and dry them off on paper towels (set aside in fridge for garnish).
Do the same thing with the shucked Fava Beans but for about 3-4 minutes or until tender. Drain and shock in the ice water then remove the outer skin gently. Try not to break up the beans you want them to hold their beautiful shape.
In a food processor, blend together the Fava Beans, Mint Leaves, Lemon Juice, Garlic, about 2 Tablespoons of Extra Virgin Olive Oil and a dash of Salt and Pepper. You want everything to combine and become a soft, creamy, thick spread. If it is too thick add more OIive Oil and a drop more Lemon Juice.
Put in a small bowl or tupperware and squeeze a little lemon juice over the top, cover tightly and place in the fridge until you are ready to use it. Tip: If you are gluten free or don't want the carbs you can each this like a dip with sliced raw veggies!
Slice your baguette thin on a bias, drizzle them with olive oil, salt and pepper and place them on a cookie sheet. Place them in the oven on 400F and toast them up until they are golden. You want them to get crunchy but not so hard that they turn to stone.
When you are ready to serve your guests, assemble your crostini by spreading about a teaspoon of ricotta on each slice of bread, then spread a little Fava Bean spread, then a few shavings of parmesan cheese (or manchego) and then top it with the Sugar Snap Pea. Finish them with a tiny drizzle of Extra Virgin Olive Oil and a sprinkle of sea salt (or regular salt if you have no sea salt).
Tomato Mozzarella Crostini
Ingredients-
Fresh Salted Mozzarella
Heirloom Tomatoes Diced Small (I use a mixture of red, orange and yellow but if they are out of season the red will be just fine)
Extra Virgin Olive Oil
Fresh Tarragon ( f you don't like Tarragon just use Basil but Tarragon has a unique flavor that I find is refreshing and delicious!)
Minced Garlic
Salt and Pepper
Baguette (or any bread you like)
Balsamic Vinegar (optional)
Steps-
Mix the diced tomatoes, some chopped tarragon and a little minced garlic in a bowl. Drizzle some extra virgin olive soil over the top along with some salt and pepper. I didn't put amount here because it depends on how much you are making and it depends on taste! Jus taste and season accordingly. If you like a lot of garlic then put more, if not then just put a drop.
Let the tomatoes marinate covered in the fridge for at least a half an hour or overnight if you are prepping ahead.
Slice your baguette thin on a bias, drizzle them with olive oil, salt and pepper and place them on a cookie sheet. Place them in the oven on 400F and toast them up until they are golden. You want them to get crunchy but not so hard that they turn to stone.
When you are almost ready to serve, slice the fresh mozzarella into thin slices that fit perfectly onto each slice of toasted bread.
Place one slice of mozzarella on each piece of bread and then top with a heaping spoonful of the marinated tomatoes. Finish with a drizzle of balsamic or balsamic reduction if you would like (I like to use the fig balsamic that is discussed in the next recipe below).
Balsamic Fig & Havarti Crostini
Ingredients-
Fresh, Ripe Black Mission Figs
Balsamic Vinegar (good quality)
Havarti Cheese
Fresh Sage (chiffonade- chopped in very fine slices)
Salt & Pepper
Baguette (or whatever bread you like)
Steps-
Slice the figs into 1/4 inch slices starting at the top by the stem. Place the figs in a small bowl and pour the balsamic vinegar over the top so that they are soaking in the vinegar.
Cover and place in the fridge for at least 3 hours or overnight. I even like to do this step 2 or 3 days in advance because the figs really marinate in the vinegar and also end up infusing the vinegar which is great for drizzling over your crostini or on your salad.
Slice your baguette thin on a bias, drizzle them with olive oil, salt and pepper and place them on a cookie sheet. Place them in the oven on 400F and toast them up until they are golden. You want them to get crunchy but not so hard that they turn to stone. Leave the oven on.
When you are almost ready to serve, slice the Havarti cheese into thin slices that fit perfectly onto each slice of toasted bread. Place a slice of cheese onto each piece of bread and then put them on a sheet pan and place them back in the oven just until the cheese melts.
Take them out of the oven and sprinkle each one with a little of the fresh chopped sage.
Place one slice of marinated fig onto each crostini and drizzle each one with a little more of the fig infused balsamic. Sprinkle with salt and pepper and you are ready to serve!
