Springtime Crostini

 

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.IMG_4323

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.IMG_4324

Second, whipped ricotta with fresh basil and lemon, topped with smoked salmon, fresh basil, and a squeeze of fresh lemon juice.IMG_4325The 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.

 

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