Crostini Appetizers
Rachel Ray’s colorful crostini appetizers are the perfect way to spice up a boring, hum drum selection of appetizers. Brie cheese, hummus, olives, crudites, crackers, chips, salsa – sounds good right, except that is what I always serve for guests. Boring, boring, boring and pretty drab.
I really wanted to shake up my latest brunch menu and I just refused to go the boring appetizer route and decided to add a some color to my selection. I saw a recipe in this month’s Rachel Ray magazine for colorful and fresh crostini appetizers and I had to try them.
I admit, I was a little apprenhensive given that one recipe called for beets and the other was made with snow peas. Uncooked beets and snow peas, I forgot to mention that right. But both recipes turned out to be quite a hit at the party. I was so happy that next time, I am definitely making them again. I also think that given how easy it was to make them, that they both a great snack or lunch (with a big salad.)
As we were experimenting with new appetizers, why not try some new drinks like Arbor Mist wine and Ocean Spray newest sparkling juice cocktail with our pre-brunch meal. Arbor Mist is a sparking wine that comes in 13 flavors that includes every imaginable fruit combination from Pomegranate Berry Pinot Noir to Sangria Zinfandel. We all agreed that although we liked the crisp and flavorful taste of the White Pear Pinot Grigio, it was just a tad too sweet as a pre-meal, appetizer drink but would work quite well as a dessert wine. Also, we all agreed that the wine would be perfect at a barbeque or an another outdoor event because of it’s fruity flavor.
Ocean Spray’s newest sparkling juice drinks come in two flavors, Cranberry and Blueberry Pomegranate, both available in original and diet. I must admit that I was quite surprised that I liked all four flavors. They were so yummy that I pretty much gulped mine down. I could see how these could be addictive. I am planning a spring brunch and they are perfect mixer.
Definitely give the appetizers a try and even if your guests don’t like them they will add color to your appetizer plate.
Spring Crostini with Lemony Ricotta Spread
Ingredients
One 16-ounce container ricotta cheese
1 tablespoon grated lemon peel
1/2 teaspoon coarse sea salt
1/8 teaspoon pepper
1 baguette, cut on a bias into sixteen 1/2 inch slices
Extra-virgin olive oil, for brushing
Directions
- In a large bowl, whisk together the ricotta, lemon peel, salt and pepper
- Preheat the oven to 350 degrees. Arrange baguette slices on baking sheet on a baking sheet and brush lightly with olive oil. Bake until gold, 10 -12 minutes. Let cool slightly.
- Smear about 1 tablespoon of the ricotta spread on each of the toast slices.
Tip: Don’t buy traditional small baguette, try to find a baguette that is wider so you don’t have to make so many slices. I am all about less work.
Crostini Toppings
Beets
- Grate 4 peeled red beets (I used pre-cooked beets) on a zester or the small side of a box grater and combine with the juice of 1 orange.
- Spoon about 1 tablespoon on each crostini.
- Drizzle with extra-virgin olive oil and sprinkle with grated orange peel.
Tip – Prepare ahead so that the beets can absorb the juice longer.
Snow Peas
In a bowl, toss together 2 cups halved and slivered snow peas and 3 tablespoons rice vinegar. Spoon about 1 tablespoon of the drained mixture on each crostini. Sprinkle with some coarse sea salt and chopped toasted pecans.
Serves 4
Prep 10 minutes
Both recipes were super simple to make and I would definitely suggest making the toppings in earlier in the day so that the ingredients can marinate a little longer and of course, you won’t rushing around like a maniac making them while your guests are in the house.
Disclosure: NYC Single Mom was not compensated for this post, although I was provided Arbor Mist and Ocean Spray drinks for review purposes only and no, I have no affiliation with Rachel Ray. I can’t even get tickets.
