Toast, crostini, finger foods..

Toast is one of my favorite lunch/early dinner places in Durham. Joey and I went for lunch yesterday before seeing our dear friend off as he moves home to Arizona. I had a green salad and crostini, which was a perfect complement to the 95+ degree day. For those of you who don’t know, crostini are little toasts with yummy toppings. I had two kinds of crostini yesterday- pesto with roasted tomato and mozarella & goat cheese with honey and cracked black pepper. They were divine and are perfect with a nice green salad. I am excited to make them at home for a cocktail party, or just for fun.

Here are recipes for the crostini (note the amounts of toppings will vary slightly depending on the size of your bread).

Goat cheese crostini with honey and black pepper

Serving size varies depending on how many you want to eat 😉

Ingredients:
Goat cheese
Baguette, sliced in 3/4″ slices, or prepared crostini from the store
Honey
Black pepper

1) Slice baguette, place on a cookie sheet lined with parchment paper, and toast in oven set to 350 degrees Fahrenheit. Toast in oven for 2 minutes.

2) Remove baguette slices from oven (or if using crostini start here). Spread about a tablespoon of goat cheese on each slice. Place back into oven for another minute.

3) Remove from oven and top with a drizzle of honey and freshly ground black pepper. Enjoy!!!

Crostini with roasted tomato, pesto and mozarella

Again the serving size varies depending on how many you want to eat & how much ingredients you buy.

Ingredients:
Fresh mozzarella, sliced 1/4″ thick & wide enough to cover  about 2/3 most of the baguette slice (see picture above for example)
Homemade or store bought pesto
Tomatoes (roma, cherry or grape).
Baguette, sliced in 3/4″ slices, or prepared crostini from the store

1) Roast tomatoes in oven following this recipe from smitten kitchen. This takes a while, but is worth it!!!!

2) Slice baguette, place on a cookie sheet lined with parchment paper, and toast in oven set to 350 degrees Fahrenheit. Toast in oven for 2 minutes.

3) Remove baguette slices from oven (or if using crostini start here). Spread about a teaspoon of pesto on each slice, top with a roasted tomato and a slice of mozzarella. Place back into oven for another minute or until the mozzarella is melted. Prepare to be blown away!

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1 comment
  1. Julie said:

    Anddd I am making this as well- the goat cheese one!

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