Crostini Appetizers

 

Party planning? Then I've found the perfect thing for you. 4th of July is approaching, so try these awesome appetizers! Very simple and such a wonderful presentation for guests. I made this after flipping through the new Bon Appetit magazine, where they featured a section called Toast With The Most. There were plenty options, but I chose the Peas, Mint & Parmesan along with the Pickled Fig, Robiola & Pistachio. I love the contrast they supplied because the fig was a little rich and the peas very light. I highly recommend making these! If those don't appeal to your taste buds, check out the others creations at Bon Appetit.

If you can't find Robiola cheese, substitute some triple creme, french, soft cheese. This goes really well with the sweet, pickled flavor of the figs. The Pistachio added some crunch, along with the toasted bread.

 

Pickle the figs in red wine vinegar, sugar and a little water for about 30 minutes to an hour.

 

 From Bon Appetit

 Smash Hit

Peas, Mint & Parmesan on Baguette

You can sub in fresh favas or edamame for the peas. Grill 12 slices bread and rub with 1/2 garlic clove. Blanch 1 cup fresh or frozen peas, thawed, in large saucepan of boiling salted water until just tender, about 2 minutes for fresh peas and 1 minute for frozen. Drain peas; transfer to a bowl. Season with kosher salt and 2 tbsp. extra virgin olive oil and mash with the back of a fork. Spread about 1 tbsp. mixture over each toast. Garnish with shaved parmesan, torn mint, and a few drops of balsamic vinegar. Makes 12.

Fig Love

Pickled Fig, Robiola & Pistachio Oil on Ciabatta

Quick pickled figs add a sweet-tartness to this bruschetta. Combine 1/2 cup red wine vinegar, 2 tbsp. sugar, and 6 dried figs with 1/4 cup water in saucepan; bring to a simmer. Remove from heat and let sit until figs soften, about 30 minutes. Halve figs lengthwise. (Alternatively, use 6 fresh figs and halve lengthwise.) Finely crush 2 tbsp. toasted, shelled pistachios and combine 1/4 cup extra-virgin olive oil. Grill 12 sliced bread. Smear room-temperature Robiola cheese onto warm toasts. Top with halved figs. Drizzle with pistachio oil. Makes 12.