“I can imagine if I took those to an Easter luncheon I would be the talk of the town!!”
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
Colorful Easter Crostini
1 hour and 40 minutes
Prep the toppings
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.
Make peach mixture & assemble crostini
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.