Two less commons fruits unite to create a summery, fruity spin on an Indian classic.
Read more about edible flowers in our The Union article.
Ingredients
- 1 baguette ¼ cup olive oil 8 oz cream cheese, softened ¼ tsp celery salt
- Pinch of dried dill 2 Tbsp minced combo of parsley, basil, dill and chives ¼ cup mint and dill, small pieces Assortment of edible flowers (whole or petals)
Directions
- Slice baguette diagonally with serrated bread knife, to yield about 24 pieces.
- Pre-heat broiler. Brush both sides of each bread slice with olive oil. Place on sheet pan.
- Adjust oven rack to be 2 inches from broiler flame. Turn crostini when edges start getting golden – just a couple of minutes so watch closely. Remove from oven when edges are golden on both sides. Allow to cool on tray before assembly.
- Snip ¼ cup mint and dill into small pieces, select flowers.
- In a stand mixer with beater (or bowl with hand mixer/spatula), stir softened cream cheese, celery salt, dried dill and finely minced herbs.
- Spread some cream cheese mixture on each slice of cooled bread. Garnish with edible flowers and snipped mint and dill sprigs.