Assorted Crostini Recipe

Preheat oven to 400°F (200°C). Slice the baguette on the diagonal into 24 slices about 1/4-inch thick.

Arrange slices in a single layer on two rimmed baking sheets. Brush each slice lightly on both sides with 3 tablespoons olive oil (reserve a little for later if desired).

Season slices lightly with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, then place in the oven and bake 8–12 minutes, turning once, until golden and crisp. Remove and while still warm, rub each slice with the cut side of the halved garlic cloves to impart subtle garlic flavor. Let cool on a rack.

Make whipped ricotta

Place 1 cup ricotta, 1 teaspoon lemon zest, 1 teaspoon lemon juice, 2 tablespoons chopped basil, 1 tablespoon chopped chives, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper in a food processor or blender. Pulse until smooth and airy, about 30–45 seconds. Stop and scrape sides as needed.

Transfer whipped ricotta to a bowl. Taste and adjust salt or lemon if desired. When ready to assemble, spread about 1 tablespoon of whipped ricotta onto each crostini and drizzle about 1/2 teaspoon honey over each or to taste. Garnish with a small basil leaf or microgreens.

Make whipped feta

Combine 1 cup crumbled feta, 2 oz softened cream cheese, 1 minced garlic clove, 1 teaspoon olive oil, and 1 teaspoon lemon juice in a food processor. Blend until smooth and spreadable, about 30 seconds. Scrape down sides and blend briefly again.

Stir together 2 diced roma tomatoes, 1/4 cup chopped kalamata olives, and 1 teaspoon chopped fresh oregano (or 1/2 teaspoon dried). Season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper; drain any excess tomato liquid on paper towel if very wet.

Spread about 1 tablespoon of whipped feta on each crostini, top with a spoonful of the tomato-olive mixture, and finish with a small drizzle of olive oil or a sprinkling of microgreens.

Sauté mushrooms

Heat 1 tablespoon butter and 1 teaspoon olive oil in a skillet over medium-high heat until shimmering. Add 8 oz sliced mushrooms and 1 finely chopped shallot. Cook, stirring occasionally, until mushrooms release liquid and it evaporates and they begin to brown, about 6–8 minutes.

Add 1 teaspoon fresh thyme leaves, 1 teaspoon balsamic vinegar, and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook for another 1–2 minutes until glossy and fragrant. Remove from heat and let cool slightly.

Pile about 1 to 2 teaspoons of the mushroom mixture onto crostini that have a thin smear of butter or whipped ricotta/feta if desired to help adhesion. Top with a few thyme leaves or parsley and finish with a tiny drizzle of balsamic glaze or honey if you like sweet-savory contrast.

Arrange different crostini varieties on a platter, alternating flavors for visual interest. Scatter arugula and microgreens between pieces for color.

Offer extra honey, balsamic glaze, and red pepper flakes on the side so guests can finish to taste. Serve at room temperature.