Assorted Crostinis

Driving down from Boston, you know you’ve reached Cape Cod when you’re welcomed by charming shingled houses, abundant blue hydrangeas and quaint waterfront shops and cafés. After spending the afternoon floating atop round inner tubes amid sandy dunes and expansive marshes, we returned to our friend’s home for a relaxing dinner under a vine-covered pergola. While catching up over glasses of rosé, we decided to whip up some simple, fresh sides to accompany a myriad of grilled meats and seafood.

Straight off the grill, we topped charred artisan bread with buttery avocados and cool diced tomatoes. To accompany the crostinis, we assembled a unique, bright salad with sweet and mellow watermelon, salty feta, and peppery arugula. 

Avocado Crostini

1 artisan loaf cut in half lengthwise
3 T EVOO
1 clove garlic cut in half
2 avocados cut into 1/4-inch slices
juice of 1/2 a lemon
salt and pepper throughout

Preheat grill to medium-high heat. Drizzle 2 T EVOO on both halves of the bread and place on top on the grates. Grill until dark char marks form, about 3-5 minutes per side. Remove from heat and rub each side with the cut garlic clove. Arrange the sliced avocados on top of the bread followed by a drizzle of EVOO, squeeze of lemon juice, and sprinkle of salt and pepper. Cut into thick slices and serve. Serves 6-8 appetizers.

Chopped Tomato, Red Onion and Basil Crostini

1 artisan loaf cut in half lengthwise
6 T EVOO
2 T red wine vinegar
1 clove garlic cut in half
2 beefsteak tomatoes, diced
1/4 c chopped fresh basil
1/2 c chopped red onion
salt and pepper throughout

Preheat grill to medium-high heat. Combine 4 T EVOO, vinegar, tomato, basil, red onion, salt and pepper in a bowl and set aside to marinate. Drizzle 2 T EVOO on both halves of the bread and place on top on the grates. Grill until dark char marks form, about 3-5 minutes per side. Remove from heat and rub each side with the cut garlic clove. Pour the marinated tomatoes over the bread, drizzle with EVOO and sprinkle with salt and pepper. Cut into thick slices and serve. Serves 6-8 appetizers.

Watermelon, Feta and Arugula Salad

half a medium-sized seeded watermelon cut into 1-inch cubes
4 c arugula
8 oz feta cheese cut into 1/2-inch cubes
1/2 red onion cut into 1/4-inch slices
salt and pepper throughout

Vinaigrette
1/2 c EVOO
3 T balsamic vinegar
1 t Dijon mustard
salt and pepper throughout

Add the arugula to a large salad bowl. Top with the watermelon, feta, red onion, salt and pepper. Whisk all the vinaigrette ingredients together in a small bowl. Pour the vinaigrette into the salad bowl, gently toss and serve. Serves 6-8 sides.

The combination of the salad and assorted crostinis makes for a vibrant meal with bursts of different flavors and textures. The crostinis are blank canvases easily transformed by all kinds of seasonal toppings such as grilled zucchini over goat cheese, or a peach compote topped with prosciutto.