“I can imagine if I took those to an Easter luncheon I would be the talk of the town!!”

- Robin

READER COMMENT

½ cup mushroom pâté 
3 carrots – ideally different color 
6 parsley leaves
 ½ cup fresh peas
 1 tbsp. fresh mint 
1 tsp. olive oil 
3 oz. goat cheese 
¼ tsp. red pepper flakes
 ½ peach – firm 
¼ cup white balsamic vinegar
 1 tsp. honey
 1 tsp. fresh lemon juice 
3 oz. ricotta cheese

INGREDIENTS

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Colorful Easter Crostini

YIELD

18 crostini

COURSE

Appetizer

TIME

1 hour and 40 minutes

LEVEL

Intermediate

Prep the toppings

1

Make pâté. Use an apple peeler to make thin strips from carrots and roll them into roses. In a food processor, pulse fresh peas, fresh mint, olive oil and red pepper flakes. Dice ½ peach into small pieces.

NEXT STEP

Make peach mixture & assemble crostini

2

In a small sauce pan, add white balsamic vinegar and honey. Simmer for 4-5 minutes until syrupy. Add lemon juice, stir and pour over diced peaches. Toast 18 slices of baguette and assemble crostini.

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