Happy Weekend everyone! Woke up this morning full of energy. A perfectly sunny day with not much to do. By this I mean no more moving, no cleaning or tidy ups of the old apartment and no boxes left to unpack hurrah!
So it’s time for a few favourite tunes in the background, a strong cup of tea and a cook-a-thon! To kick off a few of the recipe ideas in my head, I’ve decided on something quick and frenzy free for breakky today!
Even better, there are a few ingredients here which you probably already enjoy, but perhaps not in this combination. I’m hopeful that you’ll get to try these crostini soon and revel in these simple yet tasty flavours.
You’ll need some olive oil and a nice crusty bread (or sourdough) for the crostini,
Drizzle the bread with olive oil before grilling or toasting, be as frugal or generous as you like. Toast until ultra crisp and golden brown, the firmer the better as it will hold the toppings without getting too soggy later on.
1) Homemade Za’atar, greek yoghurt & olive oil crostini,
My version of the Home made za’atar mix includes Coriander seeds, Fennel seeds, Caraway seeds and Sesame seeds. Along with some good quality sea salt and cracked pepper you’ve got a pretty close substitute. Optional You can smash up the za’atar mix in a mortle & pestle or use as is, hint I find rubbing the mixture in a brown paper bag helps to release those aromas and break up the bigger spices.
Spread the Greek yoghurt generously onto the crostini and sprinkle lightly with the Za’atar mix and a drizzle of olive oil.
2) Smashed peas with lemon zest & Fetta crostini,
Take a handful of frozen peas blanched in hot water and drained. Add some salt & pepper, mix in and using a fork, mash with some grated lemon zest. Lastly spread on the crostini and serve with the crumbled Fetta.
3) Glorious fluffy clouds of Ricotta spread thick on the crostini, topped with a generous drizzle of honey and sprinkle of cinnamon.
Hopefully all breakfast cravings have been cured…till next time!
Like this, you might want to see:
Ricotta Fritters-2 ways!
Crab cakes with corn, coriander & ricotta