I made these crostini for my mom and I for a light Sunday dinner. My mom and I love picking at a bunch of different things if we aren’t in the mood for a big meal. I’d actually pick all day if I could..that is my absolute FAVORITE way to eat. We also had the Peach, Nectarine, Melon, Grilled Corn, and Mint Salsa I posted yesterday.
I basically grilled a bunch of ciabatta, after brushing it with a little olive oil. For the ricotta and fresh fig crostini, I whipped the ricotta with a little honey, cinnamon, salt, and pepper, and spread it on the bread slices. I then topped it with thinly sliced green figs and I made a balsamic reduction that I drizzled over it. SO good. And different.
For the Caprese crostini, I grilled the bread the same way, and then rubbed the hot grilled bread with a garlic clove. I then topped the slices with fresh mozzarella and placed the crostini under the broiler for a couple minutes until the cheese was melty and bubbly. Then, I topped them with thinly sliced vine ripe tomato, the balsamic reduction, and fresh basil. One of my favorite combinations of all time..just reminds me of summer. My mom always made mozzarella and tomatoes for us growing up. It never gets old, and I though this was a nice twist.
Other great toppings are roasted red peppers, pesto, smashed fresh peas, mint, brie, any melty delicious cheese….
The possibilities are endless.
GORGEOUS.
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