Recently, I was trying to organize my recipe index here on the site. In doing so, I realized 2 things:
1. I’m hardly better at organizing my online recipes than I am at organizing the hand-written and clipped from magazines/newspaper recipes that you’ll find strewn about my house. My index was/still is kind of a mess. And,
2. I’ve hardly shared any appetizer recipes on my website!
Disorganization–duh, that was a given. Ask anyone who has ever lived with me; I am the slobbiest slobs. But only a handful of appetizers in 6 months time? That came as a shock. That’s not right. In my household of 2, we’re just as likely to have a plateful of crostini with a bottle of wine on the couch for dinner, as we are to dine on roast chicken and potatoes at the table. Normally, this is a last minute, late night affair which is why it never makes the blog. I bring home a baguette from the restaurant, slice it up, toast it, and root around the refrigerator until I find something I can transform into a topping. My other half is in charge of what he does best–opening the wine.
This batch of crostini was pre-meditated though, and I dare say, share-worthy. They’re topped with fork-smashed peas, prosciutto ham, and creamy ricotta cheese. They scream spring (!), are easy to make, light enough to precede a meal, and, if eaten by the half dozen, tasty enough to be the meal.