How adorable is this little guy?!?!?! I was slicing up a French baguette to make some crostini over Easter weekend, and suddenly this super cute popped out.
So my food was literally smiling at me. Haha, how inspiring.
His brother and sister slices, however, got drizzled with olive oil and toasted in the oven. Then, I made two crostini variations with bright, fresh springtime flavors.
First, prosciutto and peas sit on a bed of ricotta whipped with fresh basil, mint, and lemon zest.
Second, whipped ricotta with fresh basil and lemon, topped with smoked salmon, fresh basil, and a squeeze of fresh lemon juice.
The baguette slices were toasted just right, and combined with the creaminess of the ricotta, each bite was a delicious combination of crunch and cream. The herbs and lemon zest in the ricotta really pop and combine very well with their toppings. I love the differences in flavor and texture – it’s what makes these crostini a real success for me.