'Crostini for a crowd' board
Ingredients
- Whipped feta
- Tomato bacon jam
- Pea pesto
- 2 large plums
- 1/4 cantaloupe
- 1 cup frozen peas
- 1 cup snow peas
- 6 radishes, greens attached
- 2 baby cucumbers
- 24 thin slices pepper salami
- 16 thin slices prosciutto
- 1 large baguette
- Kalamata olives, pitted and sliced
- 1/2 cup hazelnuts
- 2 tablespoons liquid honey
- Small handful each of fresh dill, flat-leaf parsley and mint
Directions
- Make the whipped feta, tomato bacon jam and pea pesto. Serve in bowls and jars placed around the board.
- Prepare the fruit and vegetables: Cut the plums into small wedges and remove the pits. Use a mandoline to slice the cantaloupe V˝ thick. Place the frozen peas in a small dish and let them thaw at room temperature. Using a mandoline, slice two radishes V˝ thick; leave the other radishes whole, greens attached, as an edible garnish for the board. Using a mandoline, slice the baby cucumbers lengthwise into long strips V˝ thick.
- Thinly slice the baguette and toast it.
- Place the olives and hazelnuts in small dishes. Drizzle the honey overtop the nuts, allowing it to coat them.
- Arrange all the components on and around your board, including plenty of fresh herbs.
Tips:
For the base, firm crackers or chips work great too. Make sure the toppings are bite-size so they perch on the crostini. Other garnishes could be a simple fleur de sel, spiced nuts or a balsamic glaze. When selecting the spreads, go for contrasting colors and complementary flavors.
