'Crostini for a crowd' board

By Lisa Bolton

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SERVES

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.