EAT DRINK PARTY SHOP your first taste of april
TRAVEL
a toast to crostini
RECIPES BY STACY ADIMANDO | PHOTOGRAPH BY LISA SHIN
Think of bread as a blank canvas for topping with any combination of yummy
ingredients you can dream up. Since so many fruits and veggies are at their
peak this month, and they taste pretty darn good in their raw form, we let
them shine—grated, sliced and chopped—in these fresh, colorful crostini. Just add
a smear of creamy ricotta dip and you’ve created the perfect spring snack.
Turn the page
for all
three recipes!
slivered
snow
peas
2
FOOD ST YLING BY ROSCOE BE TSILL; PROP ST YLING BY ANGHARAD BAILE Y.
chopped
apricots
3
grated
red
beets
1
