Today’s Special: Crostini
Do you remember how in the 90s everyone always wanted to order bruschetta as an appetizer? I think “crostini” are the new bruschetta despite the fact that you could argue they are the same thing: toasted bread with tasty toppings. Bon Appetit recently dedicated a whole article to crostini variations, and I was totally captivated by the luscious photos. So, I centered an appetizer potluck around my crostini and spent an afternoon prepping all my toppings. (Again, homemade ricotta is so much better than the stuff from the store.) Once my guests arrived, all I had to do was crisp up my baguette slices and top them. A plate full of crostini certainly can equal a meal, especially as all your food groups are covered. They also offer a perfect opportunity to showcase all the wonderful fruit and vegetables available at this time of year with minimal cooking (read: no hot kitchen on a hot day).  Open a bottle of something bubbly and then toast these little toasts!

The June Issue of Bon Appetit contains the recipes for my pea, mint and parmesan crostini; my ricotta, prosciutto and peach crostini; and my pickled fig, pistachio oil and ricotta (my substitution) crostini.