After a short break I'm happy to say that the L.A. in Bloom webisodes are back! And for this first episode of season two, we are back in the kitchen for a cozy afternoon of crostini making. Crostini, which translates to “little toasts” in Italian, are a simple snack, ideal for an informal afternoon get-together with friends. I recently whipped up a batch for my friend Joanna Williams (owner of the vintage textile studio, Kneeland Co.), which we enjoyed with chai tea lattes. It’s as easy as picking up a baguette along with some inspiring savory and sweet ingredients for toppings. One simple rule: combinations of flavors are the key. Other than that the the options are endless - let your imagination run wild!
Full recipes after the jump.
Crostini x 3 - Lemony Avocado, Blue Cheese Honey and Nutella Pear
extra virgin olive oil
juice of half a lemon
½ teaspoon red pepper flakes
blue cheese, 4 slices (preferably point reyes)
one tablespoon honey
four tablespoons chocolate hazelnut spread (nutella)
½ pear, thinly sliced
Preheat the oven to 375 degrees. Slice the baguette into inch-thick pieces on a diagonal. Drizzle with olive oil and sea salt. Arrange on a foil-lined baking sheet and cook for 12 minutes until lightly brown and crisp.
Lemony Avocado Crostini:
Slice the avocado in half, remove the pit and spoon the flesh into a bowl with the lemon juice. Mash it all together until you have a spreadable mixture. Take four of your crostini and spread a heaping tablespoon of the lemony avocado on each. Drizzle with finishing quality olive oil, red pepper flakes and a sprinkling of sea salt.
Blue Cheese Honey Crostini:
Top four slices of crostini with think slices of cheese. Drizzle liberally with honey.
Nutella Pear Crostini:
Spread nutella on crostini and top with a with a thinly sliced piece of pear. Sprinkle with sea salt.
Enjoy with chai tea latte!