httpvh://www.youtube.com/watch?v=XiJr2WK4Mwk It’s all about delicious toppings on sliced baguette … the simple things in life!
My friends and I LOVED this party. So much fun for everyone. Easy on the host, and my babes loved experimenting with their own favorite combinations when building their crostini!
The “everything” dessert crostini may have been the biggest hit of the night … we went a little nuts with it by that point … could it have been all of the sangria? 🙂
Options for toppings are endless. Smashed avocado with a little lemon juice and crushed red pepper (or your favorite way to do avocado toast), butter and radishes (like the most popular variety of tea sandwiches from my last sunday funday)…
Let me know if you’ve got your own favorite toppings to add to the list!
Don’t forget to subscribe to sunday funday at home so you don’t miss a beat. Next time, we’re going Mexican – for your Cinco de Mayo celebrations!
// menu //
All of these ideas are mix-and-match, but here is a more formal menu to get you started.
Baguettes (2 per 3 people should be enough, depending on the size – but you can always freeze extra if you have it! I like a mix of regular and wheat/multi-grain; slice into 1/4-inch pieces, brush with olive oil, sprinkle with salt, and bake at 350 degrees until lightly toasted, 5 to 7 minutes – don’t let them get too crunchy … no one likes a hard crostini!)
Niçoise Salad (combine 1 cup chopped blanched haricots verts, 1 cup halved cherry tomatoes, 1/2 cup chopped Niçoise olives, 3 chopped hard-boiled eggs, 1 can high-quality Italian tuna packed in olive oil, 2 tablespoons minced tarragon, 2 tablespoons snipped chives; dress with fresh lemon juice and tasting olive oil, season with black pepper and sea salt to taste – anchovies would also be great here! – drizzle with more olive oil before serving)
Caramelized Leeks + Spring Onions (thinly slice 2 leeks and 2 spring onions; transfer to a bowl and rinse well with water; cook in skillet with 2 T butter and 1 T olive oil over medium-low heat for 30 to 40 minutes, until caramelized, stirring occasionally)
Smashed Peas with Mint + Olive Oil (blanch peas – fresh or frozen – for one minute, just to remove the raw bite; smash with a fork; add mint, tasting olive oil, and sea salt to taste)
Ricotta (fresh and local is good; pairs well with the peas)
Brie (try with fruit, honey, and sea salt)
Thyme-Black Pepper Goat Cheese (add fresh thyme and black pepper to softened goat cheese to taste; drizzle with tasting olive oil – pairs well with the Caramelized Leeks + Spring Onions)
Bacon (chopped and cooked until crisp; pairs well with the ricotta + peas, or basically anything!)
Prosciutto (good with the ricotta and peas, also great with the fruit + brie)
Your favorite fruits, sliced (this time I used figs, grapes, and plums – use what you’re feeling!)
Maldon sea salt
Microgreens or pea shoots (to add color)
Chocolate-Hazelnut Spread (Nutella or a fancier brand if you like)
Toasted Hazelnuts (toast on sheet tray in 350 degree oven until fragrant, about 10 minutes; while warm, rub vigorously in kitchen towel to remove the skins; coarsely chop)
Mascarpone Cheese (eat it with the strawberries!)
Balsamic-Basil Strawberries (combine 2 cups chopped strawberries, 2 tablespoons aged balsamic vinegar, 1/4 cup sugar, 2 tablespoons julienned basil leaves, and Maldon sea salt to taste; cover and refrigerate)
// prep schedule //
Do your shopping on Saturday, but try and get the baguettes on Sunday if possible. Always better when fresh! On Saturday, you can make the sangria, strawberries, toasted hazelnuts, bacon, goat cheese, Niçoise Salad, and Caramelized Leeks + Spring Onions. Everything else should happen on Sunday, anytime before the party. Everything is so easy to make, but it is prep heavy – so be sure to give yourself enough time!
// entertaining tips + special touches //
Set up all of your toppings in bowls for your guests to experiment and build-their-own crostini, but have a few already built to give them ideas for how to do it.
Instead of wasting money and space on multi-compartment serveware, buy small dishes for your toppings. You can mix and match them and use them for much more going forward, and they take up a lot less space! Plus, they’re cute. 🙂
Tasting olive oil is just high-quality extra-virgin olive oil. I keep this in addition to a cheaper kind that I use for everyday cooking. The good stuff I use for things like this, as well as salads and finishing dishes. Isn’t everything better with a drizzle of olive oil on top?
Let your friends bring the prosciutto, and more rosé for when you run out of sangria (yes … it’s likely to happen!)