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.
a.k.a., Tiptoe through the Tulips with Me Salad
I have been wondering what beautiful blossoms in my yard are edible? There must be something besides dandelions and wild violets …
So I did a little research and it turns out there is a reason the deer chomp off the tulip blossoms so quickly … they’re delicious! Tulips have a faint taste sort of like asparagus, but with a lighter, more flowery taste.
I have planted a lot of tulips, but I don’t get to see very many of my sweet tulip blossoms, thanks to the deer that visit my yard so frequently. I welcome the deer as a magical presence in my life … and at the same time I get frustrated with them for killing my trees, eating all my tulips, lilies, strawberries, hostas, apple and apricot trees (will I EVER have apples?) … it’s very hard to garden with deer around.
I had just three surviving tulip flowers … I figured I had better pick them before the deer got them.
Please do not try eating your tulips if you use chemicals on your tulips or on your lawn anywhere near your precious tulips.
Tulip & Wild Violet Salad with Blue Cheese and Pinons
- Find some greens. I snipped some “volunteer” greens from my garden. Make a bed of greens on your salad plate or bowl.
- Arrange tulip petals and wild violet greens and blossoms (whatever you have) on top of your greens. (Just please make sure there aren’t any nasty lawn chemicals on your flowers!)
- Sprinkle your beautiful salad with crumbled blue cheese and toasted pine nuts (pinons) … or other nuts of your choosing.
- Drizzle with your favorite vinaigrette. I was sure I had some berry vinaigrette in my fridge, but I couldn’t find it and settled for my maple cranberry vinaigrette. It worked out beautifully anyway.
Salmon Cucumber Toasts
- French bread
- 1 oz. light cream cheese
- 1 tablespoon or so of blue cheese
- A sprig of fresh dill, snipped
- Garlic scapes, snipped … or a bit of fresh garlic, chopped
- A bit of finely chopped onion … or green onion
- A small fillet of salmon, grilled or smoked
- Cucumber slices and basil leaves, for the top
- Toast the french bread lightly
- Mix the cream cheese, blue cheese, scapes or garlic, onion, dill and salmon in a small bowl till mixed well.
- Spread the french bread toast with the cheese mixture and top with cucumber slices and basil leaves.
Do you recognize those “wild” greens?
Today is National Weed Appreciation Day and you know what? I really appreciate my weeds. Oh some of them are a pain, literally, like the thistles and the cockleburrs that I just can’t seem to get under control, but the dandelions and wild violets that sprout up all over my yard and in the cracks of my sidewalk are just lovely! I totally love the thought of picking food from my yard. I mean, what’s better than free food?
Here’s one of the wild violet plants that sprung up in the crack of my sidewalk. How lovely is that?
So today I thought I would honor the beautiful weeds that grace my life by making a gourmet toast with them. I don’t use any herbicides or pesticides on my lawn so it’s relatively safe for me to eat them. Please don’t try this if you use any chemical weed control in your yard.
Raspberry Salmon Havarti Toast with Wild Greens
This could be served as an appetizer, a snack, a nice lunch, or even a light dinner!
- French bread
- Raspberry jam
- Cooked salmon (I had some leftover salmon we did on the grill the other night)
- Havarti cheese, sliced
- Dandelion and/or wild violet greens and some wild violets if you are lucky enough to have some about that are chemical free and clean
- Lightly toast the french bread, then spread with a thin layer of raspberry jam.
- Add flakes of salmon on top of the jam, then arrange slices of Havarti cheese to cover the salmon.
- Bake at 400 or broil the toast for a few minutes until the cheese is nice and melted and bubbly.
- Top with wild greens and violets and enjoy!
It’s one of those mornings when I can’t get my daughter out of bed. And she’s feeling dizzy this morning, so dizzy she doesn’t want to go to school. I hate it when I have to tell her to go to school when she’s feeling this way. But she’s not sick, and she’s missed too many days of school already.
The cat is whining incessantly and won’t leave me alone and I don’t know what he wants. He has food, he has water, he has been fed, but he won’t quit swirling around me and meowing.
Anybody want a fat, fuzzy, affectionate, slightly annoying cat? He’s really cute … see?
Naw, I’m just kidding. I wouldn’t trade him for the world. He’s just driving me crazy this morning, and I know what he wants. He wants me to drop everything and just hold him and pet him and rub his belly. He loves it when you rub his fat, furry belly.
I think I need some toast. A really good toast. Something like this … not that my dang cat is going to give me time to cook this morning. I’ll probably end up eating cereal. Except we’re out of milk. Yeah, it’s one of THOSE kind of mornings.
Smoked Gouda Avocado Breakfast Bruschetta
- French bread, sliced (I used this recipe)
- Smoked Gouda cheese, sliced thin
- Thinly sliced red onion
- Slices of tomato
- Scrambled egg
- Slices of ripe avocado
- Fresh cilantro leaves, for garnish
- Toast the bread lightly, then arrange the cheese on it. Top with slices of onion and tomato.
- Broil or bake at 350 until the cheese is melted.
- Top with egg, avocado and cilantro and enjoy. It’s a little messy to eat, but it tastes SO delicious.