- Christina N.
1 hr. 50 min.
Prep the mushroom pâté and carrot crostini. Follow the simple mushroom pâté recipe below, and place it in a sealed container and refrigerate.
Use an apple peeler to make thin strips from 3 different colored carrots (or simply orange carrots).
Roll the carrot strips into tiny “roses.” For bigger carrot strips, slice them in half first so you can get a tinier rose.
Use a toothpick to hold it tightly. Doing this helps them stay curled up when you’re ready to assemble the crostini. Make a total of 18. Place carrot roses in a sealed container and refrigerate.
Pulse ½ cup fresh peas, 1 tbsp. fresh mint, 1 tsp. olive oil, 1 tsp. ponzu sauce and ¼ tsp. red pepper flakes in a food processor. Set aside.
Dice ½ peach into small pieces.
In a small saucepan, add ¼ cup white balsamic vinegar and 1 tsp. honey. Simmer on MEDIUM for 4-5 minutes, until bubbling and syrupy.
Add 1 tsp. fresh lemon juice, stir and pour over diced peaches. Mix gently. Set aside.
Slice 1 baguette into 18 thin slices and toast at 400 F. (200 C.) For 5-8 minutes, until lightly brown.
Assemble the pea & mint crostini first. Cover 6 baguette toasts with about 1 tbsp. goat cheese. Then, spoon pea-mint mixture on top of the goat cheese.
Spoon a nice helping of mushroom pâté on 6 toasts, then press your carrot roses into the pâté.The pâté will work like cement to keep them from unraveling. Add 1 parsley leaf to each.
Assemble the white balsamic honey peach crostini. Cover 6 toasts in a nice helping of ricotta cheese. Then carefully spoon diced peach onto each slice. Top with optional, edible flowers.