There is nothing more simple, or more delicious, than a crostini. They’re my favorite easy “dish” to whip up in the face of unexpected company, and I could honestly probably eat an entire platters worth all by myself.
During the winter months, I tend to go for something a little more savory, with toasted bread and warm, gooey toppings–but once spring hits, I’m all for cool, fresh, colorful ingredients. I’ve rounded up three options that are perfect for your next happy hour, outdoor picnic or girl’s night in–and take no time at all.
Start with a fresh baguette, sliced thin. Top with goat cheese (it will spread easier the closer it gets to room temperature), chopped basil and sliced peaches. Finish with a drizzle of balsamic vinegar.
Remove the stem and rough outer leaves of the brussels sprouts, then shred fine with a sharp knife (I cut them in half first, and then each half into very thin strips, breaking them apart with my hands when I was done so they resemble cabbage or something similar). Add to a bowl with white beans, chopped red onion and shaved pecorino cheese. Toss with a tablespoon (or two, depending on your serving size) Italian salad dressing and throw on top of some fresh baguette slices.
Put two cups of fresh or frozen peas in a food processor, along with salt, pepper and 2 teaspoons of truffle oil. Blend on high, stopping to stir occasionally, until the mixture is thick but no longer chunky. Spread onto slices of fresh baguette and top with a dollop of ricotta cheese, salt and pepper.