At-its-peak summer produce, like wine-red cherries, sweet leeks, and fresh corn, is the inspiration for these flavorful snacks. Make 'em now, while these ingredients are still beautiful at the market.
'crostini' on Serious Eats
Soft braised leeks are accented with basil and rounded out with ricotta cheese for these simple, summery crostini.
These easy, delicious crostini are topped with juicy balsamic-roasted cherries and tangy goat cheese.
Grilled sweet corn, buttery avocado, and tangy queso fresco are a Mexican-inspired topping for these easy crostini.
Spaghetti squash is fun, but what to do with it? Try it slicked with pesto, heaped on crostini and accented with some salty ham.
Spaghetti squash is fun, but It's never quite hearty enough to satisfy. Here, we toss it with a rich parsley pesto, pair it with meaty prosciutto and serve it on top of toasted bread for a dish that's light enough to serve as an hors d'oeuvres, but hearty enough to eat as a light lunch.
The tomato marmalade in Domenica Marchetti's The Glorious Vegetables of Italy, seen here on a crostini with melted fontina, is by far the best I've made this year. It holds in perfect balance the natural sweetness of fresh tomatoes, savoriness of warm spices, and (this is key) tart bitterness of lemon zest.
The tomato marmalade in Domenica Marchetti's The Glorious Vegetables of Italy, seen here on a crostini with melted fontina, is by far the best I've made this year. It holds in perfect balance the natural sweetness of fresh tomatoes, savoriness of warm spices, and (this is key) tart bitterness of lemon zest. Marchetti includes whole swaths of peel in the preserve, enough that each bite will likely get a refreshing zing from the peel.
At Kansas City's Bluestem, these hearty Crostini with Prosciutto and Hot and Sweet Cipollini are served as a first course but we're liking them as a lunch. Adapted from Bluestem fennel and sweet cipollini onions are cooked down with white wine, orange juice, and sherry vinegar to make a tart, savory jam that's perfect for spooning on slices of crusty grilled bread.
These roasted peppers have all sorts of uses on their own (think mixed into salads or blended with tomatoes for a pasta sauce) but they make a particularly nice pre-meal bite when piled onto crisp rounds of garlic-rubbed bread for these Roasted Pepper and Celery Leaf Crostini. They're finished with chopped celery leaves (a vastly underused green if there ever was one) and briny capers or anchovies—perfect little cocktail hour snacks that work equally well for evenings that are casual or a bit more elegant.
This Sweet Pea Crostini is a low-stress, simple dish. Simply sautéed sweet peas (fresh if you can find them, but frozen works too) and diced onion are simmered with white wine, seasoned with a bit of spicy red chili flakes, then buzzed in the blender. It's a fresh, springy spread that you can dollop atop oven-crisped rounds of baguette with shaved Parmesan and mint or basil leaves.
This crostini, topped with pureed acorn squash, savory bits of bacon, and crispy sage, may seem fancy, but it's really easy and cheap.
Franny's take on modern Italian begins with a great selection of appetizers including incredibly rich Chicken Liver Crostini. By adding capers, anchovies, rosemary, and sage to the browned livers the pâté takes on an incredible depth of flavor. And while the pâté could happily be spread on slices of rustic bread, at Franny's they up the ante by adding a smear of mayo and a crisp slice of pancetta.
Like the rest of the known universe, my household has lately been besieged by zucchini. And, as is our annual custom, we're searching for new and exciting ways to prepare it. Don't get me wrong—omelettes and sautés are wonderful, but they do get a little old by Day 14 of Zucchini Apocalypse.
These Cannellini, Caper, Lemon, and Anchovy Crostini from The Frankies Spuntino Kitchen Companion & Cooking Manual by Frank Falcinelli and Frank Castronovo take otherwise none-too-thrilling white beans and turn them into something else. By mixing them with a bright Parsley Pesto and a sharp and tangy mix of anchovies, capers, and garlic, the beans take on a mixture of flavors that makes them into an palate-awakening first course.
The following recipe is from the February 17 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! When it comes to upscale bar food, Terroir, a natural wine bar in New York City,...
[Photograph: Strange Ones on Flickr] Mussels are one of those things that people don't make often enough. They are one of the most simple at-home seafood preparations, virtually foolproof since they let you know the exact second they're finished. These...
While rosemary is my all-time favorite herb, I have a special place in my heart for fresh thyme. Light and lemony, the flavor blends well with many ingredients and never seems to overpower the final dish—whether a simple vegetable soup...