When my sister moved back after living in Italy she got our family into making bruschetta as our pre-dinner hors d’oeuvre of choice. She would go all out melting the garlic into the toasted bread (and always fresh tomatoes and parmesan as we had to make our Italian cousins proud). It’s been a while since we’ve made bruschetta as a family but as the weather’s gotten warmer I’ve found myself inspired to create some new fruity crostini creations on my own that have been a refreshing pre-dinner / afternoon snack or tasty lunch bite. I recently shared my latest crostini concoctions along with how I styled our black dining table for spring–adding texture and my decor plant of choice right now: birds of paradise!–with Simon SAID.
Apricot + Ricotta drizzled with honey | Raspberries with blueberry goat cheese (a la Trader Joes)
Two additional crostini creations made recently here.
Photography | Ashley Maxwell