Day 3 · Snacks & Sides
Crostini Three Ways
Serves 6 | 20 min
Thinly sliced, olive-oil toasted sourdough with three easy toppings. Perfect for guests, a picnic or a grazing-board supper.
The recipe card
Day 3
Crostini Three Ways
One loaf, three little toasts
Illustrative photograph. Serving suggestion.
TINY COVE COTTAGE BAKERY
The Second Life of a Loaf
Crostini Three Ways
Serves 6 | 20 min
Ingredients
- • ½ loaf sourdough, thinly sliced
- • Olive oil and flaky salt
- • Tomato: cherry tomatoes, basil, balsamic
- • Whipped feta: feta, ricotta, lemon, thyme
- • Mushroom: mushrooms, garlic, Parmesan, parsley
Method
- 1Brush slices with olive oil and bake at 400°F for 8–10 minutes.
- 2Toss halved tomatoes with basil, oil and a splash of balsamic.
- 3Whip feta and ricotta with lemon until smooth.
- 4Sauté mushrooms with garlic until golden; finish with Parmesan.
- 5Top the crostini and serve right away.
TINY COVE COTTAGE BAKERY
Ingredients
- ½ loaf sourdough, thinly sliced
- Olive oil and flaky salt
- Tomato: cherry tomatoes, basil, balsamic
- Whipped feta: feta, ricotta, lemon, thyme
- Mushroom: mushrooms, garlic, Parmesan, parsley
Instructions
- 1
Brush slices with olive oil and bake at 400°F for 8–10 minutes.
- 2
Toss halved tomatoes with basil, oil and a splash of balsamic.
- 3
Whip feta and ricotta with lemon until smooth.
- 4
Sauté mushrooms with garlic until golden; finish with Parmesan.
- 5
Top the crostini and serve right away.
Best bread for this recipe
Day 3 sourdough slices thinly without tearing.
Seasonal tips
Swap in local peaches and burrata in August, or squash and sage in October.
Good bread goes further.
Fresh today. Delicious tomorrow. Reinvented after that.
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