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Posts Tagged ‘crostini’

by Caitlin Saniga

Mushrooms always reduce in size when they cook. This recipe could easily be doubled for larger portions or for larger parties.

Mushrooms always reduce in size when they cook. This recipe could easily be doubled for larger portions or for larger parties.

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by Sarah Steimer

The brightness of the Greek yogurt really picks up an otherwise rich crostini. This would be great as a brunch appetizer.

The brightness of the Greek yogurt really picks up an otherwise rich crostini. This would be great as a brunch appetizer.


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by Caitlin Saniga

Strawberry and whipped mascarpone crostini

You’ve probably had strawberries and whipped cream before. But mascarpone cheese adds another level of luxury to the classic combination. Paired with the crusty, buttered toasts, it almost reminds me of an airier strawberry cheesecake.

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by Caitlin Saniga

Crostini with hummus and spinach-olive slaw

This is a no-fuss crostini that’s sure to impress. Prepare your own hummus or use your favorite store-bought version. We won’t tell!

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by Sarah Steimer

I'm sort of new to the radish game, and I definitely have learned to appreciate them this spring. Mostly, I love the color and bite they gives simple dishes.

I’m sort of new to the radish game, and I definitely have learned to appreciate them this spring. Mostly, I love the color and bite they give simple dishes.

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by Sarah Steimer

I love artichoke hearts and I feel like they're overlooked among spring veggies. Artichoke hearts have such a great bite of juiciness that work great on something like a simple crostini.

I love artichoke hearts and I feel like they’re overlooked among spring veggies. Artichoke hearts have such a great bite of juiciness that work great on something like a simple crostini.

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by Caitlin Saniga

Crostini with roasted garlic-pea puree, asparagus and pine nuts

These pretty little crostini bites were bursting with spring flavor, and they were a snap to whip up.

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by Caitlin Saniga

The Real Simple cookbook said this recipe would also be good, sans bread, tossed in a mixed green salad. But I did love the flavor of the toasty baguette.

  • 1 16-ounce can chickpeas, rinsed and drained
  • 1 cup pomegranate seeds (from one medium pomegranate)*
  • 1/2 cup fresh mint, chopped
  • 2 green onions, chopped
  • 2 tablespoons extra-virgin olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 small baguette, thinly sliced and toasted

This was my first pomegranate ever. I didn’t know how to even cut it open, so I watched an instructional video on YouTube.

In a medium bowl, combine the chickpeas, pomegranate seeds, mint, green onions, oil, salt and pepper. Serve with the baguette.

Makes 8 servings.

Recipe adapted from Real Simple Best Recipes: Easy, Delicious Meals

Photos: Caitlin Saniga

*Here’s the video that taught me how to open and seed a pomegranate:

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