Four Out of This World Summer Crostini

from 1st Quality Produce Farm to Families Box

My Farm to Families box from 1st Quality Produce is pretty amazing this month. It is jam packed with all kinds of delicious summer produce. Look at all this goodness…




There is romaine lettuce. apricots, green bell peppers, cantaloupe, russet potatoes, green beans, corn, lemons, parsley, and avocados!!


I mean, there is so much in there… so many possibilities!!


With Memorial Day weekend coming up I knew we would be going to some kind of BBQ, and I’m guessing a lot of you are too, so I figured I could make a pretty fabulous appetizer to bring to all these parties – especially considering all I had to work with.


The problem was, I couldn’t narrow down the ingredients I wanted to use. So, true to form, I decided to use all of them! Well, most of them anyway.


Crostini – which are small pieces of toasted bread served with a topping – is probably one of my favorite appetizers because:


  • You can pretty much put anything on them, in any combination of flavors, and they always taste great.
  • They look fancy but are easy to pull together
  • You can’t mess them up – like its impossible!!


Before we get to all that, we have to actually make the crostini – which is easy.


Take a baguette, or two, and slice them in about 1” rounds


Then lay them out on a baking sheet lined with foil and brush them with butter or olive oil and a sprinkling of salt. Flip them all over and do the same to the other side.


Then bake them in the oven at 400 degrees for about 10 min. or whenever they are toasty and golden brown.


Now, the fun part!!


Top all those delicious toasts with anything your heart desires. With my Farm to Families box I decided to get creative so I made these:




Cantaloupe & Prosciutto with Fresh Mozzarella Crostini:

Who doesn’t love this combo? Anybody? I didn’t think so.


Dice cantaloupe and fresh mozzarella cheese. Mix together.


Spoon on top of crostini and add prosciutto slices.



Mexican Corn and Avocado Crostini:

Remember that Off The Cob Mexican Corn I made for Cinco de Mayo? Well I became a little obsessed with it so I modified it a bit and made it into a crostini!


Lightly coat corn cobs with oil and grill in a pan until charred and cooked through.


Once cooked and cooled, cut kernels off the cob and mix them with 1/2 tablespoon of butter, a dash of smoked paprika, the juice of 1/2 lime, 1/8 cup cilantro and as much cotija cheese as desired.


Mash some avocado on a crostini and spoon the corn mixture on top. Then sprinkle additional cotija cheese on top.


Grilled Apricot and Honey Mascarpone Crostini:

This is out of this world and tastes just like pie or a turnover or some kind of delicious pastry. You just have to trust me and make it immediately.


Mix 3 tablespoons of mascarpone with 1/4 teaspoon of vanilla extract, 1/4 teaspoon maple syrup and 1/2 teaspoon honey until smooth.


Meanwhile, brush cut apricots with olive oil and grill in a pan until tender and caramelized.


Add a layer of the mascarpone to a crostini and top with an apricot, then drizzle with honey.


Traditional Tomato Crostini with Avocado and Balsamic Glaze:  

Cant go wrong with a little twist on a classic.


Dice tomatoes and avocado and toss with just enough olive oil to coat.


Spoon on top of the crostini, then sprinkle with basil and a drizzle of balsamic glaze




These guys are all so beautiful, not to mention tasty!! They are sure to be a hit at your next get together or just because – I love making crostini just because I have a baguette that’s gotten a little hard and the family wont eat it!


To get your own Farm to Families box to make these exact same recipes you can order here.


Or check out all the other great local produce items you can order here.


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