An appetizer of olympic proportions

jen's splash

RECIPE: Peach and blackberry crostini.

Olympics! When I exclaimed,” Olympics” to Ken last week, he said, “What, the mountains?” Sigh. But I love the Olympic games. The talent. The art. The peaceful coming together of our world.

So we celebrated the opening ceremony with food and neighbors. YAY!

The CSA arrived on Friday, so I used the fruit to make this amazing crostini recipe from the Best Remedy blog.

Even the red onion arrived in the Friday box. And mint is from the garden. Simple enough. Slice up a baguette (you could toast it, but I skipped that step on a hot day) and serve with ricotta cheese.

And I’ll be honest. The best part of the event was Ken’s effort to be excited about the opening ceremony. His contribution? Rings. In food form. Awesome.

RECIPE RATING: For the crostini. Maybe we’ll feature his baked onion recipe later. But this one? 4 of 5 glasses of chilled wine. I’d like a little more kick, so would up the mint and onion. But it’s a fast light snack that’s a gold medal winner for sure.

Peace and berry crostini
Adapted from:
  • 2 tbsp Balsamic vinegar
  • 1/4 C olive oil
  • Juice of 1 lime
  • 4 ripe peaches, diced
  • 1/2 C blackberries, chopped
  • 1/2 C strawberries, chopped
  • 1/2 cup red onions, thinly diced
  • 4 tbsp mint leaves, diced
  • 1 C ricotta cheese
  • Baguette(s), thinly sliced
  • Salt and pepper to taste
  1. Make the dressing: whisk together oil, vinegar and lime. Set aside.
  2. Place peaches, berries, red onion and mint in a bowl. Mix/fold in the dressing GENTLY; careful not to break or bruise the fruit.
  3. Add salt and pepper to taste.
  4. Top on slides of baguette (optional to toast the slices first!). First add a layer of ricotta cheese. Then add a spoonful of the peach berry mixture.
  5. Enjoy!


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