This is another recipe that you will see different variations of on my blog.

Just in case you wondered, I test recipes several times before I post them. I want to be sure they work and that my tasters rate them as totally delectable.

These are crostini composed of a vegetable spread called Ajvar (available at my Amazon Affiliate Store), pesto, goat cheese, grilled vegetables and fresh herbs from my garden.

The inspiration actually came from these appealing mini pita breads I found at my local ethnic market. I thought they would be great smeared with pesto or Ajvar spread, a layer of goat cheese and topped with grilled vegetables.

I made them for friends at a sit-in-the-kitchen dinner and they disappeared in a flash. Everyone agreed that the mini pitas made them very unique.

You can grill the vegetables a day ahead and keep them in the refrigerator until time to assemble and serve. You buy the Ajvar and can even buy readymade pesto for these.

These couldn’t be easier, except the day before the party when I went to my local ethnic to buy the pitas, they were sold out. My vision of these darling mini pitas went right out the window. Oops. What to do? I bought fresh baguettes and made them into crostini instead. Maybe not as unique but equally delectable.

For the recipe, I’m just giving you a list of ingredients. You can scale this up or down. You can even just put all the ingredients on a platter and let guests make their own if you’re short on time. If you do it this way, make up one or two pieces so your guests get the idea. Tell them it’s intentional so everyone can customize their crostini.

The inspiration for this appetizer actually came from these appealing mini pita breads I found at my local ethnic market.

If you are lucky enough to find really good quality fresh mini pitas, slice them in half to make two flat pieces and proceed.

You can even just put all the ingredients on a platter and let guests make their own if you’re short on time.

My friends loved these miniature appetizer loaded with vegetarian goodness.

You can grill the vegetables a day ahead and keep them in the refrigerator until time to assemble and serve.

Slice and grilled the veggies a day before. What could be easier?

I grow basil and tarragon, so I use these. It’s important that the herbs are really fresh if you want the perfect flavor.

When I couldn’t find the mini pitas, I bought fresh baguettes and made them into crostini instead. Maybe not as unique but equally delectable.

GRILLED VEGGIE CROSTINI WITH GOAT CHEESE & RED PEPPER SPREAD OR PESTO

EVENT: 2nd Annual Apps & Alcohol

Ingredients

Mini pita bread or baguettes sliced into 1/2 – 3/4-inch slices

Grilled zucchini

Grilled eggplant

Pesto sauce

Ajvar vegetable spread (available at my Amazon Affiliate Store)

Soft goat cheese

Fresh basil or tarragon

Directions

1. If you are lucky enough to find really good quality fresh mini pitas, slice them in half to make two flat pieces and proceed.

2. If you can’t find pitas and are using a baguette, cut into slices, place the slices on a large baking sheet and lightly toast one side in the oven. This gives the bread more stability. You don’t have to add olive oil: The Ajvar and pesto are moist enough to keep the bread from being dry.

3. With the un-toasted side up, spread half the crostini with the pesto and half with the Ajvar spread.

4. Top all the pieces with a generous amount of soft creamy goat cheese, then top with pieces of grilled zucchini or grilled eggplant.

5. Finish each piece with fresh herbs of your choice. I grow basil and tarragon, so I use these. It’s important that the herbs are really fresh if you want the perfect flavor.

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