Sunday, July 3, 2016

Berry Crostini with Cream Cheese, Balsamic and Blood Orange Olive Oil

In a few weeks, we'll be driving south to Paonia, Colorado, for a 4-day weekend getaway, and I'm so excited to breathe in the warm, fragrant air that's heavy with the scent of wine, stone fruits, and lavender.

Last summer, we stopped at a place in Palisade that offers tastings of specialty balsamic vinegars and olive oils - really the best you've ever tasted.  We brought home a few bottles, and are down to the last dribbles of a blood orange olive oil and espresso balsamic vinegar (one of my favorites of theirs is a fig balsamic, although we already finished that one), which I use sparingly to try to make them last until we can get more.

Those specialty oils and vinegars pair beautifully with fruit, so for a little holiday weekend appetizer, I made this red, white and blue crostini Friday night (although there is a bit of orange, too, from the sliced apricots).  This doesn't really call for a recipe, since there's no precise measurements to be followed, but here are the ingredients you'll need...

Berry Crostini
  • 1 French baguette, sliced thinly at an angle and toasted
  • 8 ounces cream cheese, slightly softened (or mascarpone)
  • assorted berries and stone fruits
  • good quality olive oil and balsamic vinegar
  • cinnamon

Spread each toasted piece of bread with cream cheese and top with the sliced fruit.  Lightly drizzle with the oil and vinegar and dust with a little cinnamon.  Serve immediately.

Recipe from Curly Girl Kitchen

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