This is a super simple, but super fun and delicious recipe. You can make this up as a big sandwich if you like too, using a bun or a ciabatta roll instead of the toasts. I did that for lunch one day with ciabatta and totally loved it. I was originally going to post this recipe as a sandwich … but I do so love little toasts.
The smoked Havarti cheese was a gift to me from Dofino Cheese. I have always loved their Havarti, but I really really love their smoked Havarti. The tomatoes and the eggplant for the baba ghanoush were from my mom’s garden.
I’m not giving amounts here because you can make a few up for a snack (like I did!), or a bunch for a crowd … whatever suits you!
- Ciabatta bread, sliced thin and lightly toasted
- Baba Ghanoush (It’s easy to make! … here’s my recipe for Baba Ghanoush)
- Smoked Havarti cheese, sliced
- Slices of fresh garden tomato, cut to match the size of the bread slices
- Fresh parsley, for garnish
Spread the ciabatta toast slices with a thick layer of baba ghanoush, top each with a slice of havarti, and set on a baking sheet. Bake at 400 F. for 5 – 10 minutes or until the cheese is melted and bubbly. Top each crostini with a slice of fresh tomato and garnish with parsley. Serve immediately.
It’s a dreary, wet morning in South Dakota. Everything is very green and growing fast … I need to get out and pull weeds and tend my little garden. And I have some MORE grocery shopping to do … but first, I think we need a little color to brighten the day. Just looking at these little toasts makes me happy.
This is a little fruit crostini I whipped up last week for a snack. I was very pleased with it overall, but I have to be honest with you, I didn’t like the french bread as the base for this little toast. I think it would be much better on blueberry bagels or maybe some sugar cookies or snickerdoodles? Something that goes better with the juicy fruit. But I do have to say the maple, ginger, and basil in the cream cheese is oooh so good. The fruit mixture is just perfect with the sweet creamy cheese. You could toss on some toasted nuts as well. I think that would be nice. I’m not sure why I left off the nuts … ah well, you get the idea.
If you are serving this at a party or get together (they’d be marvelous for a brunch, don’t you think?), rather than making them all up like this, you could also serve the bagels with the cream cheese and bowl of fruit on the side and let the guests do the work of putting them together. But if you’re making them for a big crowd, you’ll need to double or triple the recipe …
Maple Ginger Fruit Crostini with Basil
- 3 Tablespoons maple syrup
- 3 teaspoons fresh ginger, grated
- 1 Tablespoon fresh basil, chopped
- 3 oz. light cream cheese
- Blueberry bagels (or other fruity bagels), sliced & toasted (or sugar cookies or snickerdoodles … just please, don’t use French Bread like I did …)
- 3 cups mixed fruit, chopped into little pieces (I used honeydew melon, blueberries, pineapple, and strawberries)
- A few fresh basil leaves, for garnish
- Toasted nuts, if you like. I think walnuts or pecans would be nice on these …
Mix the maple syrup, ginger and basil together. Take 2 Tablespoons of the syrup mixture and mix it in with the cream cheese. Mix the rest in with the fruit.
Toast the bagels, spread with the sweet ginger basil cream cheese, and top with fruit. (If you’re using cookies, I suppose there’s no need for toasting …) Garnish with fresh basil leaves and a few toasted nuts (if you’ve decided you want nuts).
P.S. You might notice I added a watermark to my images … I will be doing that from now on, just because, well, they are my images and I work hard on them. I really love it when people share my pictures and recipes, but I don’t like it when people post my words and/or pictures as if they had taken / written them. If you like my photos or recipes, please share, but just mention that it’s from Sumptuous Spoonfuls and give me a link back to my blog, okay? Thanks for understanding …
I was in dire need of some sumptuous chocolate today … and didn’t have much time … so I whipped up some chocolate crostini … so yes I confess, I did just make up a fancy name for “chocolate ganache frosting on toast” … but we’re talking about that dreamy whipped chocolate ganache I made for my daughter’s cake … oh my it is so good. Rich, decadent, creamy chocolate taste. And it’s really pretty healthy when you think about it … there are only 2 tablespoons of butter in the whole recipe. And a whole bunch of egg whites. Excellent source of protein!
You see, there was some ganache left after I frosted the cake and I just couldn’t let it go to waste … and this ganache really does elevate toast to fancy dessert status. Besides, having it on toast has to be healthier than cake, right? I added a little extra healthy goodness by adding bananas and walnuts. That counts, right?
Okay, so it’s not total health food, but it’s not THAT bad for you. And it satisfied my chocolate craving. That’s the important part. Because who knows what I would have eaten if I hadn’t made that nasty craving go away … see that’s the trick to staying skinny. Not avoiding your cravings, but satisfying them without over-indulging. To satisfy a craving, you need something that TASTES totally decadent. (It doesn’t have to actually BE totally decadent, but it has to TASTE totally decadent.) Don’t settle for anything less. That cheap chocolate will just leave you longing for more. And you know where THAT goes …
Chocolate Dessert Crostini with Banana and Toasted Walnuts
- French bread, sliced thin
- Whipped Chocolate Ganache (recipe here)
- Banana slices
- Toasted walnuts
Toast the french bread lightly, and spread each little toast with a good thick layer of ganache. Top with banana slices and a few toasted walnuts. Serve immediately. Seriously, this is so simple, but it works! The crunchy toast with the creamy decadent chocolate and then the sweet bananas and toasty walnuts on top … mmmm.
I really need to ditch the purple nail polish from the birthday party sleepover … it’s so distracting …
It’s spring! Everything is turning green … that means it’s time for my favorite spring vegetables. Like asparagus. And spinach. I’m in heaven whenever I can have fresh asparagus and spinach from the garden.
And this year I have one more wonderful thing to harvest from the “garden” … garlic. I snagged a couple clumps of garlic from my mom and dad’s garden and planted them in a pot to bring home. Now I have a big mess of delicious fresh garlic ready anytime I want them. I love that. I love garlic.
And I really, really love these little green toasts. Aren’t they pretty?
Asparagus on Green Garlic Crostini
Inspired by the Full Belly Sisters’ Green Grilled Cheese Sandwich
- 15 – 20 fresh asparagus spears
- 6 fresh cloves of garlic (the whole plant … complete with scapes … if you don’t have fresh garlic, you can substitute garlic cloves
- 2 cups packed full of fresh spinach leaves
- 1 avocado, peeled and pitted
- 1 oz light cream cheese
- French bread slices
- Freshly shredded parmesan cheese
- Pinon nuts (pine nuts)
- Wash the asparagus and set it on a baking sheet sprayed with cooking spray. Roast in the oven at 450 for about 5 – 7 minutes or until the asparagus is barely crisp tender (and still bright green). Chop into about 1 to 2 inch slices. Set aside.
- Clean the garlic, chop off the roots and any bad peel, and toss it into a handi chopper or food processor with the fresh spinach leaves. Whir until it’s all chopped fine.
- Mash the avocado in a bowl, then cream in the cream cheese to make a smooth blend.
- Stir the chopped spinach & garlic into the avocado/cream cheese to make a wonderful luscious green paste.
- Lightly toast the french bread slices, then spread each toast with a liberal amount of the pretty green creamy paste.
- Arrange the asparagus on the toasts (I arranged them in a fan shape … not that you can really tell …), then sprinkle lightly with parmesan and a few pinon nuts.
- Put the toasts on a baking sheet and bake at 450 for about 5 minutes or until the cheese is melted and the pinons are lightly toasted.
- Serve immediately.