Pretty Easter Appetizers

"Such beautiful little crostini! And delicious too! I'm going to make these every year!"

- Sara C.

READER REVIEW

½ cup mushroom pâté or hummus 3 carrots 6 parsley leaves ½ cup fresh peas 1 tbsp. fresh mint ¼ cup white balsamic vinegar 1 tsp. honey 1 tsp. fresh lemon juice 3 oz. ricotta cheese 1 tsp. olive oil 3 oz. goat cheese ¼ tsp. red pepper flakes 1 tsp. ponzu sauce ½ peach 1 baguette

INGREDIENTS

FULL RECIPE

Pretty Easter Appetizers

YIELD

18 servings

COURSE

appetizer

TIME

1 hr. 50 min.

LEVEL

easy 

Follow the simple mushroom pâté recipe below, and place it in a sealed container and refrigerate. You can also use hummus instead of mushroom pâté.

1.

Use an apple peeler to make thin strips from 3 different colored carrots (or simply orange carrots).

2.

Roll the carrot strips into tiny “roses.” For bigger carrot strips, slice them in half first so you can get a tinier rose.

3.

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.

4.

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.

5.

Dice ½ peach into small pieces.

6.

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.

7.

Add 1 tsp. fresh lemon juice, stir and pour over diced peaches. Mix gently. Set aside.

8.

Slice 1 baguette into 18 thin slices and toast at 400 F. (200 C.) For 5-8 minutes, until lightly brown.

9.

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.

10.

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.

11.

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.

12.