Summer days in Minnesota are fleeting, which no doubt accounts for our need to be outside as often as possible. And that includes eating outdoors, which always seems like a special occasion.
What you need during this time are a few easy recipes that come together quickly. We're thinking about finger food that can be eaten while standing (or sitting) around on a deck. Crostini are the Italian answer to the quick and flexible appetizer. These are simply toasted slices of bread, topped with colorful vegetables and herbs.
I prefer to serve three different toppings, to provide texture and color contrast. Once these are laid out on a platter, it isn't a matter of whether people want one, it's about trying to choose which to try first.
Savory, browned mushrooms deliver a meaty, herby flavor, topped with smoked almonds for a crunchy snap. A classic combo of vine-ripe tomatoes, green basil and white mozzarella calls to mind the flag of Italy. For a third, avocado spiked with mild red chiles and lemon gives a rich, lively bite to go with wine, beer or ginger ale.
Once your bread is toasted, you can pack it all up and take the toppings wherever you are headed, and assemble them there.
Robin Asbell is a cooking instructor and author of "Big Vegan," "The Whole Grain Promise" and "Great Bowls of Food." Find her at robinasbell.com.
Trio of Crostini for Parties
Serves 12.
Note: For ease of serving, you can prep the mushroom and caprese toppings earlier in the day, and pack them in storage containers with tightfitting lids. Wait to slice the avocado until just before serving. Assemble all the crostini at the last minute. For a party, pack a large platter and put your toasted, sliced bread in a zip-top bag. Assemble the dish at the table. From Robin Asbell.
