A delectable pea mixture is topped with creamy ricotta and toasted hazelnuts for the most divine Springtime bite.

You can easily make this pea crostini appetizer ahead of time and then assemble just before guests arrive!

Crostini appetizers like this pear crostini with goat cheese and this Quick Berry Brie Crostini Appetizer one are some of my favourite appetizers to make when entertaining. I love the simplicity of the ingredients and that you can generally prepare all of the crostini components ahead of time.

Why you’ll love this Spring pea crostini appetizer

• These crostini are bursting with a ton of Springtime flavour!
• You only need a handful of seasonal ingredients.
• Make the pea mixture ahead of time and then simply assemble!
• Using frozen peas makes this recipe so easy and quick.

Ingredients to make this appetizer

Frozen peas: frozen green peas that have been defrosted make this pea crostini recipe super easy; if possible, try to find ‘sweetlets’ which are just a tad sweeter pea

Ricotta cheese: I love the creaminess the ricotta cheese adds to the fresh pea mixture

Lemon: a bit of fresh lemon zest adds brightness to the pea crostini

Hazelnuts: toasted hazelnuts are a lovely flavour in the Springtime

Seasonings: salt, black pepper, red pepper flakes and a garlic clove are used to season the sweet peas

Baguette: you’ll need a baguette to make the crostini along with a drizzle of olive oil on each piece

Chives or parsley: fresh herbs like chives or parsley pair wonderfully with the peas and hazelnuts – this garnish is optional

How to make these easy pea crostini

Step 1: Make the pea crostini – Preheat the oven to 400°Fahrenheit. Use a bread knife to slice a baguette into 1-inch thick slices, about 20-24 slices. Place the baguette slices on a parchment paper lined baking sheet. Brush the bread slices with extra-virgin olive oil on one side and place in a single layer on the sheet pan. Bake for 5 minutes, then flip and bake for another 5 minutes until toasted. Set aside.

Step 2: For the pea mixture – To a large food processor, add the peas, salt, pepper, chili flakes, grated parmesan cheese, garlic clove and olive oil. Pulse on/off for 30 seconds until you get a chunky pea mixture and then taste and adjust seasoning as needed. The texture won’t be fully smooth, some pea pieces are ok!

Step 3: Assemble the crostini – Spread 1-2 tablespoons of pea pesto on the crostini. Top with 1 heaping teaspoon of ricotta cheese and then garnish with toasted hazelnuts and lemon zest. Place the finished crostini on a serving tray, serve and enjoy immediately!

Expert tips for making this crostini appetizer

• Make the pea mixture up to 1 day ahead of time and store in an airtight container in the fridge.  Follow the instructions to assemble the crostini the next day.
• Make sure to only pulse the pea mixture on/off until you get a lightly textured mixture. I don’t recommend fully pureeing until smooth.
• This pea mixture can also be made into a light lunch! Spread the pea mixture on large slices of toasted bread and garnish with the hazelnuts, ricotta and chives or parsley. Or, you can switch up the toppings and use micro greens, pea shoots or mint leaves instead.

Common questions

Can I use a mini food processor instead?
You might need to process the peas in batches instead of all at once if you decide to use a mini food processor.

Can I use fresh peas instead?
If you’re going to use fresh peas, I recommend blanching them in hot water for a few minutes and then placing in an ice bath. After a few minutes in an ice bath, remove and then add to the food processor along with the other ingredients.

What if I don’t like ricotta cheese?
If ricotta cheese isn’t for you, try crumbled feta cheese instead.

How to store

Make the pea mixture up to 1 day ahead of time and store in an airtight container in the fridge.  Follow the instructions to assemble the crostini the next day. Make the crostini (toasted bread) on the day of serving the recipe – they are best enjoyed the day they’re made.

More crostini appetizers to love from the blog

Roasted Balsamic Strawberry Appetizer with Crostini

Butternut Squash Crostini Appetizer with Crispy Sage

Blueberry and Goat Cheese Crostini Appetizer

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Easy Spring Pea Crostini with Ricotta & Hazelnuts

These Spring Pea Crostini are a bright appetizer for the season! Top with ricotta, crunchy hazelnuts & lemon zest for a perfect Spring bite.

Course Appetizer

Cuisine American

Keyword crostini, green peas, peas

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 20 -24 crostini

Author Jess

Ingredients

• 1 baguette, sliced diagonally into 1/2 inch pieces (about 20-24 pieces)

For the peas mixture

• 285 g (10 oz or 2 cups) frozen peas, defrosted and drained of any extra water
• 1 tsp kosher salt
• 1/4 tsp ground pepper
• 1/4 tsp chili flakes or red pepper flakes
• 1/2 cup grated parmesan cheese
• 1 small garlic clove
• 3 tbsp extra virgin olive oil

For assembly

• 1/2 cup full fat ricotta cheese
• 1/2 cup hazelnuts, toasted and finely chopped
• 1 lemon, zested
• optional: fresh minced parsley or chives

Instructions

Make the crostini

• Preheat the oven to 400°Fahrenheit. Use a bread knife to slice a baguette into 1-inch thick slices, about 20-24 slices. Place the baguette slices on a parchment paper lined baking sheet. Brush the bread slices with olive oil on one side and place in a single layer on the baking sheet. Bake for 5 minutes, then flip and bake for another 5 minutes until toasted. Set aside.

For the peas and ricotta

• To a large food processor, add the peas, salt, pepper, chili flakes, grated parmesan cheese, garlic clove and olive oil.

  Pulse on/off for 30 seconds until you get a chunky pea mixture and then taste and adjust seasoning as needed. The texture won't be fully smooth, some pea pieces are ok!

Assemble the crostini

• Spread 1-2 tablespoons of pea pesto on the crostini. Top with 1 heaping teaspoon of ricotta cheese and then garnish with toasted hazelnuts and lemon zest. Place the finished crostini on a serving tray, serve and enjoy immediately!

  Optional: top with fresh herbs like minced fresh parsley or minced fresh chives

The post Easy Spring Pea Crostini with Ricotta & Hazelnuts appeared first on Cooking in my Genes.

Sweet, flavourful roasted tomatoes pair beautifully with the creamy burrata.

Layered on crispy toast, it’s a delicious appetizer that can be made anytime of year!

While I love the freshness of tomatoes in this fresh tomato and peach crostini appetizer, the flavor combination of roast tomatoes and burrata is absolutely something you must try.

It’s the perfect appetizer for sharing and makes a great starter to any get-together. If you’re a huge fan of bruschetta, this is an easy recipe to level up and enjoy a divine, fresh Italian cheese too.

What is burrata cheese?

Burrata cheese is a mild cheese generally made from Italian cows or buffalo milk. While it has an exterior similar to mozzarella, the best part is when you cut into it to find a creamy center. The creamy center is called stracchiatella, a combination of shreds of mozzarella and cream  It’s buttery, rich and has a slight milky taste and subtle sweetness.

Why you’ll love this burrata and fresh tomato appetizer

• This appetizer uses simple ingredients that pack a flavour punch!
• It’s a simple recipe and a delicious way to enjoy creamy burrata cheese.
• Make it as an appetizer for anytime of year, especially in the Spring and Summer seasons.
• You can make most of the recipe ahead of time and simply assemble it when guests arrive!

Ingredients needed to make this burrata bread appetizer recipe

Burrata cheese: if you can, use a good quality burrata cheese from Italy for the best texture and flavor

Tomatoes: use fresh tomatoes – baby, sweet cherry tomatoes or grape tomatoes to roast for the best burrata bread topping

Olive oil: extra virgin olive oil is needed for roasting the tomatoes

Red wine vinegar: just a little splash of red wine vinegar help flavor the roast tomatoes

Seasonings: garlic powder, dried thyme, dried, oregano, kosher salt and chili flakes are the best seasonings for the roast tomatoes

Fresh herbs: I love a sprinkle of fresh basil leaves to tie all of the flavours of this appetizer together

Bread: toasted bread is key for serving this burrata and tomato appetizer; I like to use a crusty bread like baguette but you could also use sourdough bread or a crusy italian bread, just make sure to slice larger pieces of bread in half for serving.

Step by step process to make this appetizer

Step 1: Preheat the oven to 375F. Line a small rimmed baking sheet with parchment paper.

Step 2: Add the whole tomatoes (baby, cherry or grape tomatoes) to the parchment lined baking sheet. Drizzle the olive oil and red wine vinegar over the tomatoes. Then, sprinkle the seasonings over the tomatoes. Toss to combine and make sure the tomatoes are well coated.

Step 3: Roast the tomatoes for 18-22 minutes or until tomatoes are just starting to burst.

Step 4: Remove the tomatoes from the oven and set aside.

Step 5: Make the toasted bread: To another baking sheet add the slices of bread. Brush the bread slices with olive oil on one side and place in a single layer on a large baking sheet. Bake for 5-7 minutes, then flip and bake for another 5-7 minutes until toasted. Set aside.

Step 6: Assemble the appetizer: In a low bowl or on a plate, add the ball of burrata cheese. Place the roasted tomato mixture around the burrata. Garnish the appetizer with fresh basil. Serve with the toasted bread and allow guest to scoop the creamy cheese onto the top of each slice of bread and then top with the roasted tomatoes.

Expert tips for making these burrata bread bites

• Keep burrata stored in the liquid it comes in until ready to use. Make sure to take the burrata out 30-60 minutes before serving this appetizer. Burrata is best enjoyed at room temperature.
• Get a head start on this recipe by roasting the tomatoes and toasting the bread ahead of time. Store the tomatoes in the fridge and remove from the fridge 30-60 minutes before assembling the appetizer (at the same time you take the burrata out of the fridge). Store the crostini at room temperature until ready to serve.
• Variations – different ways to enjoy this appetizer:
  • Grill the bread instead of using the oven during the summer season.
  • Keep the tomatoes fresh instead of roasting and season according to the recipe to make more of a cherry tomato bruschetta as a topping.
  • Add a drizzle of balsamic glaze or pesto sauce to the burrata cheese before serving to enhance the flavours of the burrata bread appetizer further.

Common questions

Where can I find burrata?
Many local grocery stores sell burrata. If you cannot find burrata, the closest substitute is fresh mozzarella cheese. Generally you can find fresh mozzarella balls packed in water or whey. Fresh mozzarella has the closest flavour in any substitute for burrata. However, please note mozzarella will not have the same creamy texture as burrata. If using fresh mozzarella instead of burrata I recommend adding a sprinkle of salt on the cheese before serving to enhance the flavour. In a pinch you could also serve this appetizer with fresh ricotta.

What is the best way to serve burrata?
Burrata is best enjoyed at room temperature so make sure to take it out of the fridge 30-60 minutes before making this burrata bread recipe.

Can I use balsamic vinegar instead of red wine vinegar?
If you don’t have red wine vinegar you can use balsamic vinegar for the roast tomatoes.

How to store this burrata bread recipe

This burrata bread appetizer is best enjoyed the day it’s made. However, if you have leftover burrata and tomatoes, store them in their own air-tight container in the fridge for up to 1-2 days. The toasted bread can be stored in an airtight container at room temperature for 1-2 days as well.

More delicious appetizers to love from the blog

Easy Baked Feta Appetizer with Tomatoes and Peppers

Roasted Plum Crostini Appetizer with Goat Cheese

Sun Dried Tomato Goat Cheese Pesto Appetizer

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Easy Burrata Bread Appetizer with Roasted Tomatoes

This easy burrata bread appetizer recipe topped with roasted tomatoes is sure to wow your guests! Easy to make and enjoy anytime of year.

Course Appetizer

Cuisine american-inspired

Keyword burrata, easy appetizer

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 -6

Author Jess

Ingredients

• 225 g (7-8oz) burrata cheese
• 2 cups baby, grape or cherry tomatoes 
• 3 tbsp olive oil 
• 1 tsp red wine vinegar   
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• 1/4 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp chili flakes 
• 1 baguette, sliced into half-inch slices
• fresh basil leaves to garnish

Instructions

• Preheat the oven to 375F. Line a small rimmed baking sheet with parchment paper.
• Add the whole tomatoes (baby, cherry or grape tomatoes) to the parchment lined baking sheet. Drizzle the olive oil and red wine vinegar over the tomatoes. Then, sprinkle the seasonings over the tomatoes. Toss to combine and make sure the tomatoes are well-coated.
• Roast the tomatoes for 18-22 minutes or until tomatoes are just starting to burst.
• Remove the tomatoes from the oven and set aside. 
• Make the toasted bread: To another baking sheet add the slices of bread. Brush the bread slices with olive oil on one side and place in a single layer on a large baking sheet. Bake for 5-7 minutes, then flip and bake for another 5-7 minutes until toasted. Set aside.
• Assemble the appetizer: In a low bowl or on a plate, add the ball of burrata cheese. Place the roasted tomato mixture around the burrata. Garnish the appetizer with fresh basil. Serve with the toasted bread and allow guest to scoop the creamy cheese onto the top of each slice of bread and then top with the roasted tomatoes. 

Notes

• Keep burrata stored in the liquid it comes in until ready to use. Make sure to take the burrata out 30-60 minutes before serving this appetizer. Burrata is best enjoyed at room temperature.
• Get a head start on this recipe by roasting the tomatoes and toasting the bread ahead of time. Store the tomatoes in the fridge and remove from the fridge 30-60 minutes before assembling the appetizer (at the same time you take the burrata out of the fridge). Store the crostini at room temperature until ready to serve.
• Variations - different ways to enjoy this appetizer: 
  • Grill the bread instead of using the oven during the summer season.
  • Keep the tomatoes fresh instead of roasting and season according to the recipe to make more of a cherry tomato bruschetta as a topping.
  • Add a drizzle of balsamic glaze or pesto sauce to the burrata cheese before serving to enhance the flavours of the burrata bread appetizer further.

The post Easy Burrata Bread Appetizer with Roasted Tomatoes appeared first on Cooking in my Genes.

Creamy brie cheese is melted on crostini then topped with a variety of seasonal jams & nuts for the perfect combination of flavours.

This brie crostini recipe is the perfect appetizer for all your holiday gatherings because it’s so quick to make!

Just like my easy pear & goat cheese crostini and quick whipped feta cranberry dip recipes, these quick holiday brie crostini are made for the Christmas season.  By quickly broiling the cheese on the crostini, you get a perfect crunch on the bread combined with the creamy, melted brie cheese. When topped with the seasonal jams and crunchy nuts plus a drizzle of honey, it’s the most delectable holiday bite.

Why you’ll love this easy holiday appetizer

• It takes just 5 minutes to make and 5 minutes to bake these homemade crostini.
• You only need a handful of ingredients and it’s easy to mix and match your favourite seasonal toppings like fig jam & walnuts; apricot jam & pecans; and, cranberry sauce & pistachios
• There are so many flavour variations in this easy appetizer that it’s sure to be a crowd pleaser.
• These little toasts are the most delicious finger foods for small gatherings and holiday parties – make a small amount or double the recipe to make more for a larger group.

Ingredients need to make this quick crostini

Brie cheese: creamy brie cheese is the key to these delicious crostini as it pairs so well with all of the seasonal jam flavours.

Baguette: fresh baguette is the best bread to use to make these crostini.

Seasonal jams: fig jam, apricot jam and cranberry sauce or cranberry chutney pair perfectly with the creamy brie cheese (you can even use any leftover cranberry sauce you have on hand!)

Nuts:  pecans, walnuts and pistachios are the perfectly paired toppings to go with the apricot jam, fig jam and cranberry sauce respectively.

Garnishes: a drizzle of honey and a sprinkle of fresh rosemary brings all the seasonal flavours together in this perfect holiday appetizer

How to make these brie crostini toasts

Step 1: Preheat the oven to a low broil.

Step 2: Add the baguette slices to a baking sheet and top each slice of baguette with a slice of brie cheese.

Step 3: Cook the crostini on low broil until the brie is melted and edges of baguette are just golden. This will take about 3-5 minutes depending on your oven. **Put the baking sheet on a lower rack in the oven to avoid any burning**

Step 4: Remove the crostini from the oven and top each crostini with a dollop of jam. Sprinkle on the related nut toppings (fig jam & walnuts / apricot jam & pecans / cranberry sauce & pistachios). Place the crostini on a serving tray, drizzle with honey and sprinkle over fresh rosemary to garnish.

expert tips

• I’ve given three flavour combinations that go deliciously well with the brie. Feel free to make a few crostini of each kind. Or, just pick one flavour combination to make for all the crostini! Go with your favourites for these baked brie crostini.
• These toasted crostini will have crispy crusts and the bread will be soft on the inside. If you prefer bread slices that are super crispy, toast the baguette slices lightly to start for a few minutes first and then top with the brie and toast again.
• While I recommend cranberry sauce in the recipe, you can also use a cranberry chutney or cranberry compote instead. My cranberry pear jam would also be delicious as a topping paired with pistachios or walnuts.

common questions

Can I make this recipe gluten-free?
You bet! Use a gluten-free baguette to make the crostini appetizer. Make sure the seasonal jams and nuts are gluten-free as well.

What other kinds of jams can I use?
Other delicious jam toppings include:

• Blueberry jam paired with walnuts
• Strawberry jam paired with almonds
• Raspberry jam paired with pecans

Can I make this recipe ahead of time?
Set out all of your ingredients about 1/2-1 hour ahead of time and then make the brie crostini just before guests arrive. Then, layer the brie on the crostini on a rimmed baking sheet. Bake the brie crostini about 10-15 minutes before guests arrive.  Place the crostini on a serving dish and top with the jams, nuts, a drizzle of honey and rosemary garnish. You’re all set to host and enjoy!

Storage

I do not recommend storing these crostini in the fridge for later. Enjoy all of the crostini the day you make them!

More quick holiday appetizers to love from the blog:

Easy Goat Cheese Appetizer with Fig Jam & Pecans

Pear & Walnut Baked Brie

Easy Garlic & Herb Cheese Holiday Appetizer

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Easy and Quick Holiday Brie Crostini Appetizers

Make these quick holiday brie crostini appetizers in 10 minutes! Top with seasonal jams, nuts & a honey drizzle for the perfect holiday bite.

Course Appetizer

Cuisine american-inspired

Keyword brie, crostini

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 16 pieces

Author Jess

Ingredients

• 250-300 g brie cheese (1/2 inch thick slices, about 2 inches length)
• 16 slices of baguette (sliced into 1/2 inch pieces)
• Topping ideas: fig jam & walnuts / apricot jam & pecans / cranberry sauce & pistachios
• Honey to drizzle
• Fresh rosemary to garnish

Instructions

• Preheat the oven to a low broil.
• Add the baguette slices to a baking sheet and top each slice of baguette with a slice of brie cheese.
• Cook on low broil until the brie is melted and edges of baguette are just golden. This will take about 3-5 minutes depending on your oven. **Put the baking sheet on a lower rack in the oven to avoid any burning**
• Remove the crostini from the oven and top each crostini with a dollop of jam. Sprinkle on the related nut toppings (fig jam & walnuts / apricot jam & pecans / cranberry sauce & pistachios). Place the crostini on a serving tray, drizzle with honey and sprinkle over fresh rosemary to garnish.

The post Easy and Quick Holiday Brie Crostini Appetizers appeared first on Cooking in my Genes.

Made with creamy goat cheese, flavourful butternut squash and crispy sage

Whether it’s Thanksgiving, Christmas or a gathering in between, it’s a stunning appetizer for this time of year!

If you loved my viral goat cheese & fig jam appetizer, you’re sure to love this butternut squash crostini.

Butternut squash is sauteed with butter, maple syrup and cinnamon and then layered on softened goat cheese; it’s truly divine! Topped with walnuts and crispy sage for crunch, it’s balances wonderfully with the sweetness of the squash. It’s a great Thanksgiving appetizer or to enjoy for any Fall or Winter get-together.

Why you’ll love this butternut squash crostini

• It’s so simple to make so it’s perfect for any gathering!
• Instead of roasted butternut squash, the squash is sauteed which takes much less time.
• It uses all seasonal ingredients which are easy to find at the grocery store.

Ingredients needed to make this appetizer

Butternut squash: small cubes of butternut squash are the base flavour and cooked until fork tender.

Butter: melted butter is the base for the topping for this appetizer as the sage and walnuts are sauteed in it to start.

Maple syrup: helps give the butternut squash the most delightful flavour.

Balsamic vinegar: the balsamic vinegar helps cut the sweetness of the butternut squash, bringing together the sweet and savory flavours and almost creating a balsamic glaze when mixed with the maple syrup.

Seasonings: salt, pepper and cinnamon flavour the butternut squash as it cooks.

Goat cheese: soften goat cheese at room temperature so it’s spreadable; it’s the base for this holiday appetizer

Sage: fresh sage leaves are crisped up in melted butter for the tastiest topping!

Walnuts: chopped walnuts add the perfect crunch; if you have allergies however see below for substitutions.

Step by step process to make this perfect butternut squash appetizer

Step 1: Make the crostini: Preheat the oven to 400°Fahrenheit. Use a bread knife to slice a baguette into 1-inch thick slices. Brush the sliced baguette with olive oil on one side and place in a single layer on a parchment paper lined baking sheet. Bake for 5 minutes, then flip and bake for another 5 minutes until toasted. Set aside.

Step 2: Make the butternut squash: To a small frying pan melt butter over medium heat. Once the butter melts and starts to bubble/sizzle, add the walnuts and sage leaves. Cook for a few minutes until the sage is crispy. Set the walnuts and sage aside on a paper towel lined plate and season with a pinch or two of salt.  Leave any butter that’s left in the frying pan – use this for the butternut squash.

Step 3: To the same pan, add the cubed butternut squash and season with salt, pepper and cinnamon. Saute on medium heat for about 10-12 minutes, stirring occasionally until the butternut squash is fork tender. Once fork tender, add in the maple syrup and balsamic vinegar and cook for another minute. Remove the butternut squash from the heat and let cool slightly.

Step 4: To assemble the appetizer, spread the softened goat cheese on a low plate and then top with the butternut squash mixture, chopped walnuts and crispy sage. Enjoy with crostini (or crackers if desired).

Expert tips for making this butternut squash appetizer

• I recommend using fresh sage leaves rather than dried sage for this appetizer; the fresh sage is a must to crisp up in the pan with the walnuts.
• Don’t forget the pinch of salt on the crispy sage and walnuts! It adds the best savory note when paired with the sweet squash.
• With the goat cheese at room temperature, it will be very spreadable. However, if you prefer you can whip the goat cheese in a food processor to make it super smooth and creamy too.
• If serving this at a dinner party, make the butternut squash ahead of time, about an hour before serving and it can rest at room temperature before assembling with the softened goat cheese.
• If you don’t have maple syrup, you can substitute with honey.

FAQ

What if I don’t like goat cheese?
You could try softened cream cheese or whipped ricotta cheese in place of goat cheese.

Are there any substitutes for the walnuts?
Pecans or almonds are a tasty substitute for the walnuts. If you can’t use nuts, you could try using pumpkin seeds or just omit the walnuts altogether.

Can I make this recipe dairy free?
Try making this with a dairy free cheese of choice that’s similar in texture to a goat cheese.

What about making this gluten free?
Try using your favourite gluten-free bread; there’s some delicious gluten-free baguettes at local stores!

Storage

I recommend you enjoy this great appetizer the day it’s made. If there are leftovers, you can store in the fridge for up to two days.

More appetizer recipes to love from the blog:

Easy Pear & Goat Cheese Crostini Appetizer with Honey

Garlic & Herb Cheese Holiday Appetizer

Easy Goat Cheese Appetizer with Fig Jam & Pecans

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Butternut Squash Crostini Appetizer with Crispy Sage

This divine Butternut Squash Appetizer is made for holiday gatherings! Served on crostini it's the best sweet & savory bite guests will love.

Course Appetizer

Cuisine american-inspired

Keyword butternut squash, crostini

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 -6

Author Jess

Ingredients

• 2 tbsp unsalted butter
• 1/4 cup fresh sage leaves
• 1/4 cup chopped walnuts
• 3 cups cubed butternut squash, 1/2 inch cubes
• 3/4 tsp salt
• 1/4 tsp pepper
• 1/2 tsp ground cinnamon
• 3 tbsp 3 tbsp maple syrup
• 1 tbsp balsamic vinegar
• 250-300 g softened goat cheese

Instructions

• Make the crostini: Preheat the oven to 400°F. Use a bread knife to slice a baguette into 1-inch thick slices. Brush the sliced baguette with olive oil on one side and place in a single layer on a parchment paper lined baking sheet. Bake for 5 minutes, then flip and bake for another 5 minutes until toasted. Set aside.
• Make the butternut squash: To a small frying pan melt butter over medium heat. Once the butter is melted and starts to bubble/sizzle, add the walnuts and sage leaves. Cook for a few minutes until the sage is crispy. Set the walnuts and sage aside on a paper towel lined plate and season with a pinch or two of salt.  Leave any butter that's left in the frying pan - you'll use this for the butternut squash.
• To the same pan, add the cubed butternut squash and season with salt, pepper and cinnamon. Saute on medium heat for about 10-12 minutes, stirring occasionally until the butternut squash is fork tender. Once fork tender, add in the maple syrup and balsamic vinegar and cook for another minute. Remove the butternut squash from the heat and let cool slightly.
• To assemble the appetizer, spread the softened goat cheese on a low plate and then top with the butternut squash mixture, chopped walnuts and crispy sage. Enjoy with crostini (or crackers if desired).

Notes

• With the goat cheese at room temperature, it will be very spreadable. However, if you prefer you can whip the goat cheese in a food processor to make it super smooth and creamy too.
• If serving this at a dinner party, make the butternut squash ahead of time, about an hour before serving and it can rest at room temperature before assembling with the softened goat cheese.
• If you don't have maple syrup, you can substitute with honey.
• You could try softened cream cheese or whipped ricotta cheese in place of goat cheese.
• Pecans or almonds are a tasty substitute for the walnuts. If you can't use nuts, you could try using pumpkin seeds or just omit the walnuts altogether.

The post Butternut Squash Crostini Appetizer with Crispy Sage appeared first on Cooking in my Genes.

These pear crostini are just made simply with fresh pears, baguette slices and goat cheese plus a drizzle of honey.

Guests will be impressed with every single bite of this pear appetizer.

My goat cheese appetizers, like this Goat Cheese Appetizer with Fig Jam or other pear appetizers, like this Pear & Walnut Baked Brie, are always a crowd favourite.

Thinly sliced pears pair beautifully with the creamy cheese. You get savory notes from the pinch of salt and pepper on the soft cheese and fresh thyme and it goes beautifully with the sweetness from the honey. Altogether this is a fancy appetizer which is simple to make!

Why you’ll love these pear appetizers

• It’s a quick and easy recipe to make!
• You can present the delicious appetizer as fully-made crostini OR as a ‘make your own’ crostini (see my notes in the ‘expert tips’ for options).
• It’s a great recipe for the holiday season since it takes just 15-20 minutes to make.
• There are easy substitutions to make for a variety of dietary needs.

This is a savory appetizer you need to make for your next gathering.

Ingredients Needed

Pears: ripe, sweet pears like Anjou or a Bartlett pear are my favourite to use for this easy pear appetizer.

Baguette: bread slices from a french baguette makes the best type of crostini by toasting it with a bit of olive oil.

Goat cheese: a soft goat cheese is a lovely pairing with fruits, especially with the ripe pears. If goat cheese isn’t for you but you still like the sound of this recipe, see below for delicious cheese substitute ideas.

Seasonings: a pinch of salt and pepper adds to the savory flavor of this appetizer.

Fresh herbs: fresh thyme makes a perfect garnish for these pear appetizers but you could also use fresh rosemary.

Nuts: to add a bit of crunch, toasted sliced almonds or walnuts are lovely or try chopped almonds!

Honey: a touch of sweetness from the honey brings the whole appetizer together.

Step by step process to make these savory pear appetizers

Step 1: Make the crostini: Preheat the oven to 400°Fahrenheit. Use a bread knife to slice a baguette into 1-inch thick slices, about 20-24 slices. Brush the bread slices with olive oil on one side and place in a single layer on a large baking sheet. Bake for 5 minutes, then flip and bake for another 5 minutes until toasted. Set aside.

Step 2: Spread about 1/2-1 tbsp of goat cheese per crostini and add a pinch of pepper. Add the thin slices of pear (about 2-3 slices per crostini) on top of the goat cheese followed by a pinch of almonds or walnuts and a drizzle of honey. Finish with a garnish of fresh thyme or rosemary for a final touch!

Step 3: Alternatively, you could serve this as a deconstructed appetizer with the softened goat cheese, pear slices, crostini and honey as a part of a cheeseboard with the sliced almonds or walnuts and thyme as garnishes. Each guest could make their own to suit their tastes!

Expert tips to make this crostini recipe

• To make this appetizer even more quickly, make the crostini ahead of time and fully cool. Then, store in an airtight container until ready to use. I recommend making them only 1 day ahead of time.
• I like to use green pears for this recipe. However, to make this a very festive appetizer you could use red and green pears.
• If you want to take this appetizer to the next level, try adding a slice of prosciutto between the goat cheese and pears.
• These crostini are beautiful as a part of a cheeseboard or cheese plate. In that case, I would serve them deconstructed with the softened goat cheese, pear slices, crostini and honey as a part of the cheeseboard.
• If you’re serving this appetizer as the only appetizer of your evening, estimate about 4-5 crostini per person. If this is an appetizer amongst other options, you can count on about 2-3 pieces per person.

FAQ

What if I don’t like goat cheese?
Substitutes for goat cheese include ricotta cheese, cream cheese, a slice of brie cheese or even a sharp cheddar cheese would be delicious. If you need to use a dairy-free or vegan cheese, something akin to goat cheese like a cream cheese or ‘goat’ cheese that’s spreadable works too.

Can I make this with a different fruit?
While I would recommend this recipe be made with ripe pears, you could try to use apple slices instead. Apples would go well with the other flavours of goat cheese, honey and almonds too.

How can I make this gluten free?
Make these gluten free by using a gluten-free baguette or other gluten-free bread of your choice.

More easy appetizer recipes to love from the blog:

Easy Garlic & Herb Cheese Holiday Appetizer

Easy Garlic Bread Bites

Roasted Balsamic Strawberry Appetizer with Crostini

Sun Dried Tomato Goat Cheese Pesto Appetizer

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Easy Pear & Goat Cheese Crostini Appetizer with Honey

Make these pear appetizers in under 20 minutes! Crostini topped with goat cheese, sliced pear, toasted almonds & honey are the perfect bite.

Course Appetizer

Cuisine american-inspired

Keyword berry crostini, pears

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 20 -24 pieces

Author Jess

Ingredients

• 1 baguette, sliced diagonally into 1/2 inch pieces (about 20-24 pieces)
• 175-225 g softened goat cheese (about 6-8oz goat cheese)
• ground pepper
• 2 ripe pears, sliced thin
• 1/4-1/3 cup sliced almonds, toasted
• honey to drizzle
• fresh thyme for garnish

Instructions

• Make the crostini: Preheat the oven to 400°Fahrenheit. Use a bread knife to slice a baguette into 1-inch thick slices, about 20-24 slices. Brush the bread slices with olive oil on one side and place in a single layer on a large baking sheet. Bake for 5 minutes, then flip and bake for another 5 minutes until toasted. Set aside.
• Spread about 1/2-1 tbsp of goat cheese per crostini and add a pinch of ground pepper. Add the thin slices of pear (about 2-3 slices pear per crostini) on top of the goat cheese followed by a pinch of almonds or walnuts and a drizzle of honey. Finish with a garnish of fresh thyme or rosemary for a final touch!
• Alternatively, you could serve this as a deconstructed appetizer with the softened goat cheese, pear slices, crostini and honey as a part of a cheeseboard with the sliced almonds or walnuts and thyme as garnishes. Each guest could make their own to suit their tastes!

Notes

• To make this appetizer even more quickly, make the crostini ahead of time and fully cool. Then, store in an airtight container until ready to use. I recommend making them only 1 day ahead of time.
• I like to use green pears for this recipe. However, to make this a very festive appetizer you could use red and green pears.
• If you want to take this appetizer to the next level, try adding a slice of prosciutto between the goat cheese and pears.
• Substitutes for goat cheese include ricotta cheese, cream cheese, a slice of brie cheese or even a sharp cheddar cheese would be delicious. If you need to use a dairy-free or vegan cheese, something akin to goat cheese like a cream cheese or 'goat' cheese that's spreadable works too.
• Make these gluten free by using a gluten-free baguette or other gluten-free bread of your choice.

The post Easy Pear & Goat Cheese Crostini Appetizer with Honey appeared first on Cooking in my Genes.

Plums are a seasonal fruit that boast a delightful, sweet flavour.

When paired with savory black pepper soft cheese, it’s a bite you don’t want to miss out on.

Plums are a stone fruit that are in season in late summer and make the perfect summer appetizer.

Roasting fruit like in this strawberry or blackberry appetizer brings out so much amazing flavour. The roasted plums in this recipe are truly addictive as they get jammy as they roast; it’s a favorite way of mine to enjoy plums in the summertime.

Why you’ll love this roasted plum appetizer

• The prep time for this appetizer is really quick! While the sliced plums are cooling, you can make the crostini and then you’re all set.
• It’s a unique flavour combination that has gotten me rave reviews at get-togethers! This recipe is sure to delight your family and friends.
• This roasted plum crostini will take you from Summer into Fall. It’s a great transition recipe to make in August and through to the next season.

Ingredients needed

Plums: To get the gorgeous red hue from the plums when roasted, you’ll want to use red-fleshed plum slices. The red fleshed plum varieties are Santa Rosa Plums, Blood Plums or Elephant Heart Plums. I used Blood Plums for this recipe which have a dark red skin and flesh.

Soft cheese: Black pepper goat cheese or cracked pepper Boursin cheese make a delightful base for this recipe (remove from fridge 10-15 minutes before serving to soften)

Maple syrup: Just a bit of sweetness for the roasted plums.

Balsamic vinegar: A perfect pairing with the maple syrup when added to the plums before roasting.

Baguette: Sliced baguette brushed with olive oil and baked make the best homemade crostini.

Almonds: Slivered almonds add the perfect crunch to this appetizer!

Fresh herbs: Fresh thyme adds the perfect final touch to the roasted plums.

Step by step process

Step 1: Heat oven to 375F.

Step 2: Add sliced plums to a parchment lined rimmed baking sheet or baking dish along with balsamic vinegar and maple syrup. Stir together and then roast 15-20 minutes until tender. Set aside to cool.  Leave the oven on.

Step 3: While the plums are cooling, bake the crostini (if making). Slice the baguette into 12-16 pieces and add to a parchment lined baking sheet. Brush top and bottom of each bread slice. Bake for 10-12 minutes, flipping halfway through, until crisp and starting to turn golden brown. Remove from the oven and cool the toasts.

Step 4: Once the plums have cooled, spread the softened Boursin cheese or goat cheese on a low plate or bowl and then top with cooled roasted plums. Garnish with almonds and fresh thyme.

Step 5: Serve with crostini or crackers!

Expert tips for making this roasted plum crostini

• Make sure to let the plums cool fairly well before using as a topping for this appetizer. See my notes in the ‘storage’ section for how-to make the plums ahead of time.
• Instead of serving this appetizer with the crostini on the side, you can dress each crostini and serve as a delicious bite instead!. Spread 1-2 tbsp goat cheese or Cracker Pepper Boursin cheese on each crostini; top with a few plum slices; and then add a sprinkle of sliced almonds and fresh thyme. Serve on a serving board or plate.
• You can make the crostini ahead of time, let it fully cool and store in an airtight container at room temperature for up to 2 days.
• If you love the roast plums in this recipe and want to enjoy them in other ways try the as a topping for ice cream or with yogurt.

FAQ

What if I don’t want to make my own crostini?
If you don’t want to make your own crostini, there are pre-made crostini you can generally find in the cracker or deli aisle of the grocery store. Alternatively, you can serve this appetizer with crackers too!

If I can’t find a red-fleshed plum, what should I use?
You could try any other type of plum you can find, something on the sweeter side will work best like a black plum.

What if I don’t like goat cheese?
Cracked pepper Boursin cheese is a lovely option instead of goat cheese and you could also try using a creamy ricotta mixed with a 1/2 teaspoon pepper to emulate the same flavour combination. Spread the ricotta on low bowl or plate and place the plums on top of the ricotta.

Storage

You can store the plums in the fridge in an airtight container for up to a day. When you want to make the crostini appetizer, remove the plums from the fridge about an hour before serving so they come to room temperature and then follow the instructions to assemble the appetizer.

More quick summer appetizers to make from the blog:

Roasted Balsamic Strawberry Appetizer with Crostini

Blueberry and Goat Cheese Crostini Appetizer

Cream Cheese Dip with Fresh Raspberries and Lemon

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Roasted Plum Crostini Appetizer with Goat Cheese

Course Appetizer

Cuisine american-inspired

Keyword plum appetizer, roasted plum, summer appetizer

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Jess

Ingredients

• 150-250 g black pepper goat cheese or cracked pepper Boursin cheese (remove from fridge 10-15 minutes before serving to soften)
• 2 cups sliced plums, about 3-6 medium plums  (1/2 inch slices)
• 1/2 tbsp balsamic vinegar
• 1 tbsp maple syrup 
• pinch ground cinnamon
• 2 tbsp slivered almonds
• Fresh thyme for garnish
• 12-16 slices of baguette

Instructions

• Heat oven to 375F.
• Add sliced plums to a parchment lined rimmed baking sheet or baking dish along with balsamic vinegar and maple syrup. Stir together and then roast 15-20 minutes until tender. Set aside to cool.  Leave the oven on.
• While the plums are cooling, bake the crostini (if making). Slice the baguette into 12-16 pieces and add to a parchment lined baking sheet. Brush top and bottom of each bread slice. Bake for 10-12 minutes, flipping halfway through, until crisp and starting to turn golden brown. Remove from the oven and cool the toasts.
• Once the plums have cooled, spread the softened Boursin cheese or goat cheese on a low plate or bowl and then top with cooled roasted plums. Garnish with almonds and fresh thyme.
• Serve with crostini (or crackers if not making crostini).

The post Roasted Plum Crostini Appetizer with Goat Cheese appeared first on Cooking in my Genes.

Think crunchy crostini topped with juicy peaches and tomatoes along with the creamiest goat cheese.

Fresh, sweet peaches and ripe, juicy tomatoes is the summer flavor combination you never knew you needed!

If you love regular tomato bruschetta, you’ve got to try this peach and tomato combination; they are perfect compliments to eachother!

I am always up for a goat cheese appetizer, and knew I wanted to make a peach and tomato version. Whether it’s for an impromptu dinner or cocktail hour during the summer, a goat cheese crostini is always an easy appetizer that you can quickly whip up.

Garnished with fresh basil, you will not be able to get enough of this peach bruschetta recipe during the summer months.  It’s a nice light appetizer that you’re friends and family are sure to love; it’s definitely one of my favorite appetizers!

Why you’ll love this summer appetizer recipe

• Make this recipe with minimal fuss – you only need 7 simple ingredients to make this easy goat cheese appetizer!

• It takes just 5 minutes to prepare the goat cheese with the peach and tomato mixture and 10 minutes to make the crostini, so it’s a perfect appetizer to make if you’ve got company over.

• The juicy peaches pairs perfectly with ripe, fresh tomatoes, this truly is the perfect end of summer recipe to make!

• I love serving this on homemade crostini made from baguette slices, but feel free to serve with crackers instead.

Ingredients Needed to make this easy peach tomato crostini

Goat Cheese: you can use cream cheese, whipped ricotta or even whipped feta in a pinch if you don’t have any goat cheese on hand!

Peaches: make sure to use a ripe fresh peaches for this peach tomato crostini!

Baby Tomatoes: You can also use grape or cherry tomatoes.

Basil: garnish the appetizer with some chopped fresh basil.

Baguette: I love serving this with crostini, so you’ll need a baguette if you want to make crostini too.

Honey: honey will really bring out the sweetness of the peaches! Alternatively you can amp up the flavor by using hot honey.

Step by Step Process to make this peach tomato crostini appetizer

Step 1: Spread the softened goat cheese in a low bowl or plate.

Step 2: Layer over your halved tomatoes and chopped fresh summer peaches. (Chop both the peaches and tomatoes into similar-sized small pieces).

Step 3: Drizzle over some honey and add a pinch of chili flakes and salt over the tomatoes and peaches. Finally, garnish with some basil.

Step 4: Serve on crostini and enjoy!

Expert Tips for making this peach and tomato crostini

• Go the extra mile by making your own homemade crostini! Preheat your oven to 400°Fahrenheit and slice your baguette into 1-inch thick slices. Brush the slices with olive oil on one hand and place on a single layer on a baking sheet. Toast for 10 minutes, making sure to flip the slices halfway through.  Alternatively you could use a sourdough baguette to make the crostini.

• I recommend taking the goat cheese out of the fridge 10-15 minutes before making the recipe, this will help soften it and make it easier to spread on the plate.

• No time to let the goat cheese soften? Mix in 1-2 tablespoons of milk and stir until creamy and spreadable.

• Serve this peach tomato crostini with a peach whiskey smash cocktail!

• If goat cheese isn’t for you, you can substitute with cream cheese.

FAQ

How do I quickly ripen peaches?
This recipe is best made with ripe peaches, so if you need to quickly ripen them I recommend placing the peach in a brown paper bag in a warm part of your home for a day or so.

How can I make this recipe vegan?
Swap out the honey for maple syrup or agave syrup, and swap out the goat cheese for plant based cream cheese!

Can I make this appetizer ahead of time? 
This recipe is best assembled on the day of making, though you could prep the crostini beforehand.

Storage

I don’t recommend storing this goat cheese bruschetta, it’s best enjoyed immediately after making.

More easy summer appetizer recipes to love from the blog:

Roasted Balsamic Strawberry Appetizer with Crostini

Easy Baked Feta Appetizer with Tomatoes and Peppers

Mixed Summer Berry Goat Cheese Crostini

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Summer Peach and Tomato Crostini with Goat Cheese

Make this summer peach and tomato crostini in just 15 minutes! Fresh peaches and ripe tomatoes are the perfect summer appetizer combination.

Course Appetizer

Cuisine american-inspired

Keyword peaches, summer appetizer, tomatoes

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 -6

Author Jess

Ingredients

• 250-300 g softened goat cheese (or sub cream cheese)
• 1 large ripe peach, chopped into half inch pieces (or 2 small peaches)
• 1 cup halved baby tomatoes
• 2-3 tbsp liquid honey 
• Pinch salt & chili flakes
• Fresh basil to garnish
• Crostini for serving

Instructions

• To make your own crostini: Preheat your oven to 400°Fahrenheit and slice your baguette into 1-inch thick slices. Brush the slices with olive oil on one hand and place on a single layer on a baking sheet. Toast for 10 minutes, making sure to flip the slices halfway through.  Remove from the oven and set aside.
• To a low bowl or plate, spread the softened goat cheese.
• Layer with the halved tomatoes and chopped peaches.
• Drizzle with the honey, add a pinch of chili flakes and salt over the tomatoes and peaches and then finish garnished with fresh basil.
• Serve with crostini.

Notes

• I recommend taking the goat cheese out of the fridge 10-15 minutes before making the recipe, this will help soften it and make it easier to spread on the plate.
• If you want to make this recipe vegan, swap out the honey for maple syrup or agave syrup, and swap out the goat cheese for plant based cream cheese! 
• This recipe is best assembled on the day of making, though you could prep the crostini beforehand. 

The post Summer Peach and Tomato Crostini with Goat Cheese appeared first on Cooking in my Genes.

You can make this recipe with just 5 simple ingredients.

Then you’ve got a delicious dip to enjoy with family and friends!

The Spring and Summer are the best season for easy dips. I love a quick and easy dip that’s perfect for entertaining just like my roasted balsamic strawberry dip and blueberry goat cheese dip with crostini.  This whole thing takes just 5 minutes to make!

Why you’ll love this cream cheese dip with raspberries and lemon

• You don’t need much time to make this!
• It’s perfect for any Spring or Summer gathering like baby showers, picnics, barbecues or wedding showers.
• You only need 5 fresh ingredients and can serve this raspberry dip at room temperature. Plus you can find all of these ingredients easily at the grocery store!

Ingredients for this recipe

Cream cheese: make sure to bring the cream cheese to room temperature so that it’s softened and easy to spread – there is no need for using an electric mixer here!

Raspberry jam:  swirled into the cream cheese, it’s like creating a delicious cheesecake filling without all of the work

Raspberries: you’ll need a 1/4 cup raspberries to add to the top of this raspberry fruit dip

Lemon zest: adds a burst of lemony flavour but if you don’t want to use lemon zest just add a quick squeeze of lemon juice.

Honey: use liquid honey for a final drizzle on the dip to create a pretty top layer before serving.

Step by step process to make this cream cheese dip with raspberries and lemon

Step 1: Spread cream cheese on the bottom of a low medium bowl or plate.

Step 2: Next spread a layer of raspberry jam; sprinkle on the fresh raspberries and then zest of one lemon. Finally drizzle on some honey.

Step 3: Garnish with fresh mint and enjoy alongside a small bowl of crackers or crostini.

This dip combines fresh fruit with cream cheese and a burst of lemon flavour. It truly has the flavours of a raspberry cheesecake!

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Cream Cheese Dip with Fresh Raspberry and Lemon

This cream cheese dip with raspberries & lemon takes just 5 minutes to make with 5 simple ingredients! A perfect recipe for entertaining!

Course Appetizer

Cuisine american-inspired

Keyword dip

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 3 -4

Author Jess

Ingredients

• 1 1/4 cups softened cream cheese
• 1/4 cup raspberry jam
• 1/2-3/4 cup fresh raspberries
• zest of one lemon
• 1-2 tbsp liquid honey
• optional: fresh mint for garnish
• serve with choice of crackers or crostini

Instructions

• Spread cream cheese on the bottom of a low medium bowl or plate. 
• Next spread a layer of raspberry jam, sort of swirl it into the cream cheese. Sprinkle on the fresh raspberries and then zest of one lemon. Finally drizzle honey over the whole dip. 
• Garnish with fresh mint and enjoy alongside crackers or crostini.

Notes

• I love serving this with crostini, but you can also serve it with pita chips, crusty baguette or graham crackers for a more sweet dip!
• If your cream cheese needs a little extra help to become a spreadable consitency, put the cream cheese in a large bowl and use a wooden to metal spoon to stir it somewhat vigourously until the desired texture is reached.
• Want to make crostini to go with this dip? Slice a baguette into 1-inch thick slices and preheat your oven to 400°Fahrenheit. Brush one side of each slice of baguette with olive oil and place on a baking sheet in a single layer. Toast for 10 minutes, flipping after 5 minutes.

Expert Tips for making this cream cheese dip with raspberries and lemon

• I love serving this with crostini, but you can also serve it with pita chips, crusty baguette or graham crackers for a more sweet dip!
• If your cream cheese needs a little extra help to become a spreadable consitency, put the cream cheese in a large bowl and use a wooden to metal spoon to stir it somewhat vigourously until the desired texture is reached.
• This would also be delicious served alongside a fruit tray as a fruit dip!
• Want to make this with a different favorite fruit? You could try blueberries or strawberries matched with a blueberry or strawberry jam instead of raspberry.

FAQ

How to I make crostini for serving with this recipe?
Want to make crostini to go with this dip? Slice a baguette into 1-inch thick slices and preheat your oven to 400°Fahrenheit. Brush one side of each slice of baguette with olive oil and place on a baking sheet in a single layer. Toast for 10 minutes, flipping after 5 minutes.

Can I use frozen raspberries?
Fresh raspberries work best for this recipe as frozen ones, once defrosted, can become too soggy.

What if I have leftovers?
While I recommend serving this delicious dip right away, you could store any leftovers in an airtight container in the fridge for one day. Highly recommend using it as a toast or bagel spread the next day!

This dip is a total game changer because of how simple it is! Plus the flavour is sure to please all of your guests. You could even serve this as a fun after-school snack or as a ‘cheese course’ dessert for something a little different. Enjoy this cream cheese dip with raspberries and lemon as you see fit!

Storage

I recommend serving this delicious recipe straight away once it’s made!

More delicious dip recipes to love from the blog for your next party:

Easy Goat Cheese Appetizer with Fig Jam & Pecans

Strawberry Basil Goat Cheese Dip

5 Minute Jalapeno Popper Dip

Blueberry and Goat Cheese Crostini Appetizer

Sun Dried Tomato Goat Cheese Pesto Appetizer

Until the next cooking adventure,
Jess

The post Cream Cheese Dip with Fresh Raspberries and Lemon appeared first on Cooking in my Genes.

Just a few simple ingredients bring this easy appetizer together that is perfect for summer gatherings.

It makes a great breakfast or brunch dish too!

I’ve been LOVING all the fresh berries from my online grocery orders from Community Natural Foods so I had to share this summer recipe with you!

Direct from the Community Natural Food’s blog, this Berry Crostini is sure to delight. Just a few simple ingredients like a baguette, strawberries & blueberries, honey, balsamic and goat cheese bring this easy appetizer together.

I love to serve this as a ‘make your own’ crostini with the ingredients separate on a serving board BUT you can also serve these mixed berry crostini completely put together too.

It’s such a versatile dish that you can mix and match your favourite berries to your heart’s content!

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Mixed Summer Berry Goat Cheese Crostini Recipe

A fresh summer berry crostini appetizer made with the simplest of ingredients, perfect to serve to family and friends in the sunshine!

Course Appetizer

Cuisine American

Keyword berry crostini

Prep Time 10 minutes minutes

Servings 10 pieces

Author Jess

Ingredients

• 6 strawberries, sliced
• 1/2 cup blueberries
• 2 tbsp balsamic vinegar
• 2 tbsp liquid honey
• 10 slices baguette 1/2 inch thick, sliced diagonally or horizontally
• 4 oz log goat cheese, softened
• fresh basil or mint for garnish
• olive oil

Instructions

• Mix together balsamic vinegar and honey together until well combined.
• Place strawberry slices & blueberries into the mixture and then let sit in the fridge for about 10 minutes.
• Set your oven broiler on high. Place slices of baguette on a rimmed baking sheet and lightly drizzle with oil. Broil for about 60 seconds, or until the baguette pieces are lightly browned.
• Let cool slightly before spreading each piece with goat cheese.
• Evenly spoon the strawberries & blueberries on top of the cheese. Pressing berries into the goat cheese a bit with the spoon so they stay.
• Top with fresh basil or mint and serve.
• Optional: Serve baguette slices separately with berries in a bowl for guests to make they own crostini.

May I suggest pairing these berry crostini with a crisp glass of rosé too making it the ultimate summer bite?!

However you choose to enjoy this appetizer I am sending a big cheers to you in hopes that you’re enjoying them in person with family and friends this summer.

Want more summer-inspired recipes?

Summer Brunch Board

Zucchini Fritters with Garlic Yogurt Dipping Sauce

How to Create a Summer Picnic

Grilled Peaches with Oat Crumble & Vanilla Ice Cream

Tropical Rum Slushie

Until the next cooking adventure,
Jess

Disclaimer: Thank you to Community Natural Foods for sponsoring this post. Thank you for supporting the brands that I support. All opinions are my own. Recipe originally appeared on Community Natural Foods website and posted to Instagram.

The post Mixed Summer Berry Goat Cheese Crostini appeared first on Cooking in my Genes.

Fresh pea shoots paired with crunchy radishes and feta on toasted sourdough, plus a sprinkle of red chile flakes makes the perfect Spring bite!

Toasts are so versatile; you can mix and match different toppings based on the season and they’re also great to serve guests when entertaining!

I absolutely love this Springtime combination of flavours; you can find radishes and pea shoots readily available at the grocery store or market.

The creamy feta is layered on a piece of toasted sourdough, then topped with all of the crunchy vegetables for a refreshing and satisfying bite.

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Spring Toast with Radishes, Pea Shoots and Feta

Fresh pea shoots paired with crunchy radishes and feta on toasted sourdough plus a sprinkle of red chile flakes make this Spring Toast the perfect Springtime bite for lunch, a light dinner or as an appetizer when entertaining!

Course Appetizer, Lunch, Main Course

Prep Time 15 minutes minutes

Cook Time 7 minutes minutes

Total Time 22 minutes minutes

Servings 4

Calories 260kcal

Author Jess

Ingredients

• 4 slices sourdough toasted
• extra virgin olive oil
• 1/4 cup greek yogurt
• 1/2 cup feta cheese crumbled
• 1/2 tbsp extra virgin olive oil
• 1 tsp lemon juice
• pinch pepper
• 1-2 ounces fresh pea shoots
• 5 radishes sliced
• red chile flakes for garnish
• 1/4 lemon
• 1/4 cup feta crumbled, for garnish

Instructions

• Pre-heat oven to 350F.
• Place bread slices on a parchment paper-lined baking sheet and brush each slice with olive oil.
• Toast bread for 7 minutes.
• Prep your vegetables and reserve 12 slices of radishes to top each toast.
• Use a fork to mix together greek yogurt, feta cheese, pinch of pepper, lemon juice and olive oil, breaking up the feta with the fork as you mix.
• Once toast is slightly cooled, top each slice with 2 tbsp of the feta mixture, a layer of radishes (dividing all of the radishes between the bread slices), pea shoots, 3 slices of radishes, a pinch of red chile flakes, squeeze of lemon and sprinkle of feta crumbles.

Notes

• Serve these Spring toasts as single slices for a meal OR cut in halves or thirds to serve as appetizers when entertaining guests!

Nutrition

Calories: 260kcal | Carbohydrates: 38g | Protein: 11g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 544mg | Potassium: 132mg | Fiber: 1g | Sugar: 3g | Vitamin A: 80IU | Vitamin C: 4.8mg | Calcium: 134mg | Iron: 2.4mg

These Spring Toasts would make a delicious lunch, a light dinner or cut them in half to serve to guests at your next get-together.

Each season I love coming up with different toast topping combinations, both sweet and savoury bites and one of my summer favourites is my Summer Berries on Toasted Sourdough!

Until the next cooking adventure,
Jess

The post Spring Toast with Radishes, Pea Shoots and Feta appeared first on Cooking in my Genes.