I got a little inspired so I decided to make another quick, no-cook appetizer for my summer appetizer series. I’ll continue to post more of these recipes throughout the summer!
What I like about crostini is that there’s an infinite variety of toppings that you can use and they’re also bite-sized so you can try many different ones. In fact, my husband and I have been meaning to host a crostini party soon! Personally, I enjoy a sweet and savory combo the most.
If there’s anything you should stock up on for the summer, especially if you’re like me and you have an open house with guests always stopping by, it’s a container of crostini (or you can make your own by toasting an old baguette).
Like the recent Goat Cheese and Almond Stuffed Dates recipe I recently posted, this recipe involves only a few ingredients and NO cooking! It’s totally a win-win!
The ingredients I used were raw zucchini, a wedge of gouda cheese, strawberry jam, peeled pistachios, some Himalayan pink salt (any salt will do but Himalayan pink salt sound so much more impressive) and of course the crostini. I first thinly sliced the wedge of gouda with a peeler. Next, I used a mandoline to thinly slice the zucchini into coin shapes, which I then cut in half to look like half moons. Be careful, the blade of the mandoline is very sharp!
For each crostini, I placed a slice of the gouda and zucchini on top, followed by a teeny dollop of strawberry jam and a pinch of Himalayan pink salt. I garnished with some chopped pistachios. Feel free to get creative and experiment with different combinations.
These crostini will go perfect with a happy hour cocktail like my spiked mango lemonade!