Wednesday, August 1, 2012

Veggie Crostini

It's been quite a week already I tell ya! We took a couple days off to enjoy some time with our kids and be able to do some fun things with them. But life happens and we spent all of last weekend and Monday passing around a flu bug. Luckily myself and our oldest never got it but it was not fun, washing bedding, towels, everything in the house pretty much; everyday for 5 days straight! Ugh! Luckily everyone was feeling better yesterday and hoping it stays that way for a little while.

Enough with my rant. I made these appetizers last weekend because they are one of my favorites to make during the summer when I have fresh veggies from the garden and farmer's market. And to be honest, I was just craving them!

I always make sure to serve them any time we have a bbq at our house and they always go over well. They're an easy appetizer that you make up ahead of time if needed and can set out for awhile. I start with a fresh baguette, no I don't make my own, maybe someday though.

I top each slice with a herbed cream cheese spread that's seasoned with garlic, dill and parsley. From there the crostini is garnished with cucumbers, bell peppers and tomatoes. These are so delicious! I have to stop myself from eating too many, I always say I could make a meal out of them.

Veggie Crostini


1 baguette, sliced
Olive oil
8 oz. cream cheese, softened
3 tbsp mayonnaise
1/2 tsp garlic powder
1/2 tsp dill
1/4 tsp parsley
Salt and pepper to taste
Cucumber, diced
Yellow pepper, diced
Tomato, diced


To make herbed cream cheese, mix cream cheese, mayo, garlic powder, dill, parsley, salt and pepper. Set aside. Place baguette slices on a baking sheet, drizzle olive oil on each slice and bake at 350 for about 5-6 minutes. Remove from oven and transfer slices to a serving platter. Top each slice with cream cheese mixture and veggies.

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