Crostini are officially my new favorite party food! One trip to the farmer’s market and we could have made endless variations on this theme!!!
Here’s what my friend Jeanne and I came up with this past weekend (everything was on thin slices of pre-toasted baguette):
Roasted Butternut Squash
We cubed the squash and roasted it in the oven for about 30 minutes (400 degrees) with garlic, chopped onion and salt. When done, I tossed everything with some chopped sage. Jeanne massaged some dandelion greens with salt, to wilt them, and chopped them too. A little olive oil on the bread, then the dandelion, then the squash! Yum!

White Bean Puree and Kale
In the food processor, mixed a can of cannellini beans with fresh garlic, fresh thyme, salt and pepper. Spread that on the bread. Sprinkled some lemon juice on chopped, steamed kale. Laid it on top. Done.

Heirloom Tomato Bruschetta
Chopped heirloom tomatoes, fresh basil, fresh garlic and a tiny bit of salt.

Cashew Cream and Sauteed Mushrooms
In a food processor, mixed raw cashews with enough water to make a spreadable paste. Added salt and pepper.
Sauteed chopped cremini and shiitake mushrooms in olive oil with garlic, salt and a little white wine. Let everything reduce till the liquid was cooked off.

For the non-vegans we had the same slices of baguette with melted organic cheese and sliced fresh figs.