Webisode: Tea and Crostini with Joanna

After a short break I’m happy to say that the L.A. in Bloom webisodes are back! And for this first episode of season two, we are back in the kitchen for a cozy afternoon of crostini making. Crostini, which translates to “little toasts” in Italian, are a simple snack, ideal for an informal afternoon get-together with friends. I recently whipped up a batch for my friend Joanna Williams (owner of the vintage textile studio, Kneeland Co.), which we enjoyed with chai tea lattes. It’s as easy as picking up a baguette along with some inspiring savory and sweet ingredients for toppings. One simple rule: combinations of flavors are the key. Other than that the the options are endless – let your imagination run wild!

 

Crostini x 3 – Lemony Avocado, Blue Cheese Honey and Nutella Pear 

Serves 2
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one baguette
extra virgin olive oil
avocado
juice of half a lemon
½ teaspoon red pepper flakes
sea salt
blue cheese, 4 slices (preferably point reyes)
one tablespoon honey
four tablespoons chocolate hazelnut spread (nutella)
½ pear, thinly sliced

Preheat the oven to 375 degrees. Slice the baguette into inch-thick pieces on a diagonal. Drizzle with olive oil and sea salt. Arrange on a foil-lined baking sheet and cook for 12 minutes until lightly brown and crisp.

Lemony Avocado Crostini:
Slice the avocado in half, remove the pit and spoon the flesh into a bowl with the lemon juice. Mash it all together until you have a spreadable mixture. Take four of your crostini and spread a heaping tablespoon of the lemony avocado on each. Drizzle with finishing quality olive oil, red pepper flakes and a sprinkling of sea salt.

Blue Cheese Honey Crostini:
Top four slices of crostini with think slices of cheese. Drizzle liberally with honey.

Nutella Pear Crostini:
Spread nutella on crostini and top with a with a thinly sliced piece of pear. Sprinkle with sea salt.

Enjoy with chai tea latte!

*download a printable version HERE