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Posts Tagged ‘toast’

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

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Pretty much every ingredient you see here had just made its way to our apartment from the farmer’s market. Have more veggies or a different bean to throw in? Go right ahead. The idea is to use fresh produce and your favorite flavors (garlic!).


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by Caitlin Saniga

Classic panzanella

I discovered my love of panzanella last year when I made a panzanella salad with heirloom tomatoes and pickled red onions. There’s something about the soft toast with charred flavor and fresh vegetables that’s so appealing. This time I used Tuscan bread and cucumbers and stuck with hearty beefsteak tomatoes.


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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 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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