This is kind of a weird post. I’m not sure whether to say SURPRISE!, Megan it’s your virtual bridal shower or just go on as I normally would about the crostini above and some bizarre life experience that may or may not relate. The first option seems slightly weird because there’s no actual bride on display forced to open present after present in front of everyone for hours on end and really, I ate these delicious appetizers myself instead of sharing them at an actual shower, but the second option seems too commonplace for the event. So instead, let’s go with congratulations, Megan! What’s the countdown at now? 18 days?
I actually think bridal showers are fun. Baby showers? Not so much. But weddings are fun so how can bridal showers not be? There’s always some embarrassing underwear unwrapping event, an equally embarrassing “how well do you know your significant other” kind of quiz and fun food. What’s not to like about that?
My favorite showers have been the ones in someone’s house. The small, intimate feel with food made my family members and recipes handed down from generation to generation. We’re not family and this may be a “virtual” wedding shower but damn, this is some good food lined up.
My contribution to the appetizer table are these crostini. A happenstance of ingredients that evolved from a simple idea of edamame + crostini to this. I was going to use ricotta, but then forgot to buy it. I bought prosciutto with the intention of topping this with crispy little pieces, but then forgot to use it. I never in my life buy farmers cheese, but then my mother in law was visiting from Florida and Ulysses made Greek tiropita and we had extra. Lemon never even crossed my mind when thinking this one up, but somehow it plays a prominent roll in the flavor of these.
I kind of love it when that happens. I love it even more when it tastes great. These do.
Happy shower, Megan! I ate a few for you.
Check out all the other delicious shower contributions below! (Crostini recipe at the bottom)
Heather- Farmgirl Gourmet: Deviled eggs 3 ways
Kirsten- Comfortably Domestic: Caramelized onion & goat cheese puffs
Tina- My Life as a Mrs.: Easy bacon cream cheese rollups
Rachel- Baked by Rachel: Sausage & red pepper stuffed mushrooms
Allison- Decadent Phillistines Save the World: Retro Cheese Cookies
Laurie- Simply Scratch: Blueberry lemonade spritzers
Cassie- Bake Your Day: Lemonberry granita with balsamic & basil
Michelle- A Recipe Junkie: Fresh melon & crispy prosciutto salad
Jeanne- Inside NanaBread’s Head: Greek salmon wraps
Kathryn- London Bakes: Eton mess shooters
Julie- Table for Two: Mini cherry pies
Lauren- Lauren’s Latest: Summer strawberry jello pie
KimBee- Cravings of a Lunatic: Red velvet ice cream cupcakes
Kat- Tenaciously Yours: Good for you bars
Mads- La Petite Pancake: Cheesecake stuffed strawberries
- 12 slices of a whole wheat baguette
- ¾ cup cooked edamame beans
- 1 7.5 oz. package farmers cheese
- ¼ cup grated parmesan cheese
- zest of ½ lemon
- 1 tablespoon lemon juice
- 1 tablespoon basil, chopped
- 1 tablespoon extra virgin olive oil, plus more for drizzling on bread
- salt & pepper
- Preheat oven to 425 degrees.
- Lay bread slices on baking sheet and drizzle with olive oil.
- Toast bread for about 5-7 minutes. Remove from oven set aside.
- In a large bowl, combine remaining ingredients and lightly mash together with a fork or potato masher. You want some of the edamame to be smashed and some to still be intact.
- Top toasted bread with cheese/edamame mixture.
- Garnish with more lemon zest, parmesan cheese and basil.