Tag Archives: crostini

What I Ate Wednesday! Mexican style

13 Jun

Last Wednesday I couldn’t pull myself away from the wonderful tastes of Mexican food.

Breakfast began with a Greens First shake and boost, which is highly nutritious. I find that I rather enjoy it (much better than slimfast or other diet shakes) despite its rather green color.

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On the lunch menu, I convinced Adam that our Mexican hiatus should end and we went to one of our favorite (and cheapest) Mexican restaurants. And as many times as we said we would be ‘healthier’ and not order cheese dip.. the urge was uncontrollable. My apologies for the half-eaten taco. I was so excited for it I nearly forgot to snap a photo.

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I ended Wednesday with a homemade spicy spaghetti bake (I plan to post the recipe soon). Using salsa, multiple cheeses, and tortilla crumbles.. I was in heaven! Plus, there was enough to freeze a second, smaller casserole for the days where money gets tight. This I served with my triple cheese crostini. If you’ve failed to notice, I’m quite the cheese lover.

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Happy Wednesday! And may yours be healthier than mine!

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Triple Cheese Crostini

25 May

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In a neighboring city from my hometown there was a little Italian restaurant we would visit whenever the chance arose. You could sit outside where a pair of railroad tracks ran parallel to the patio, and it was always a treat when a train would drive by blowing it’s horn. A few months ago I was sad to hear that this wonderful place had closed down. I mourned for the loss of their wonderful pasta and their giant bowls of salad dripping with sweet vinaigrette. But I finally decided I would mourn no longer for my favorite item on the menu.. bubbly bread. Talk about full of heavenly, cheesy sin.. this appetizer wins the contest. I can’t say my attempt at recreating this dish hits the nail on the head, but it’s superbly delicious all the same!

I started by toasting 1-inch thick slices of Italian five grain baguette then smeared them with a layer of ricotta-mayo mixture, sprinkled with feta, then topped with a mound of mozzarella. If you wanted to add extra seasonings (such as Italian or fresh herbs) to the mix, it could easily be done. I’ve already managed to down 5 of these little suckers, so dieters beware! The smell (and taste) is far too fantastic to turn away.

For the crostini:

1/2 baguette, french loaf, or other bread of choice

1/2 cup ricotta

1/4 cup mayonnaise

1 teaspoon each salt and pepper

crumbled feta cheese

shredded mozzarella

Begin by cutting your bread into 1/2-1 inch thick pieces and placing them on a baking sheet. In the lower middle of your oven, broil bread on low for about 5 minutes or until golden brown. Remove from oven and allow bread pieces to cool. In a food processor or by hand, mix the ricotta, mayonnaise, salt and pepper until smooth (a few small chunks are alright). Here you can incorporate any seasonings or herbs with the ricotta mixture, if desired. Spread roughly 1/2 a tablespoon of mixture onto each bread piece and smooth around to cover entire piece. Crumble as much feta as desired on top of ricotta mixture (I used about a teaspoons worth per slice). Top bread pieces with shredded mozzarella, and don’t be shy! Place slices under the broiler set to low for 5-6 minutes then switch to high and watch for cheese to start bubbling and browning on top, another 2-3 minutes. Pull out of the oven and serve immediately with dipping sauce of choice.


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These little jewels screamed “pull me apart and eat me” as soon as I brought them out of the oven. So.. I did. And with a smile on my face! I served mine with Giada De Laurentiis’s Pepper and Eggplant spread I found at Target. Any type of marinara sauce would work wonderfully as well.

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