A cup of hot latte is remarkably satisfying. This past week I was feeling under pressure, under weather… really just “under” the world. Between editing videos, developing content, working a full-time job AND working out, I realized I missed my favorite coffee shop. One hot Con Leche at Tierra Mia and I was back on track. If you like coffee, you definitely need to try their Con Leche. Slightly frothy half and half swirled into two shots of espresso, this coffee really perks me up. So ridiculously good. God knows how many times I snapchat the same coffee with the same latte art every single time I go there (at least twice a week). Also, I’m just going to say this now: Frappe is not coffee. It’s one scoop of icecream away from becoming a milkshake. So get yourself a cup of Con Leche there!
I made these Crostinis right after I got back refreshed from my coffee dose. They are such a fun way to add color to your party table. I make these three different ways with a creamy and delicious cheese base made from cream cheese, ricotta cheese and sour cream. They are the perfect appetizer for summer get-togethers.
The best part is that once you have prepped the toppings, you can lay everything out on the table so that everyone can assemble their own Crostini and pick their favorite toppings. The toppings I use are spicy chickpeas, roasted olives and grape tomatoes. Once you get those tomatoes in the oven though, you’ll know why they are a must!
If you’re more into visual, check out how I make this!
Crostini Three Ways
- 1/2 loaf Italian bread
- 1/2 cup cream cheese
- 1/4 cup ricotta cheese
- 1/4 cup sour cream
- 1 cup grape or cherry tomatoes sliced in half lengthwise
- 1 cup pitted olives any kind you prefer
- oregano I used dried oregano but use fresh if you can
- 1 cup chickpeas
- 1/2 tsp red chilli powder or to taste
- 1/2 tsp coriander powder
- 1/2 a lime
- herbs for garnishing I use cilantro, parsley and basil
- Preheat oven to 400 degrees.
- Lay olives and tomatoes in a baking pan lined with parchment paper. Sprinkle with salt and oregano (canned olives are already salty so don't sprinkle more salt on them).
- Roast for 20 minutes or until the tomatoes burst and start to wrinkle.
- In a pot with a touch of oil, cook chickpeas with chilli powder and coriander powder on low heat (we are only trying to warm up the chickpeas and cook off the spices). Roughly chop cilantro and toss it in and squeeze in half a lime.
- With a potato masher (preferably), mash the chickpeas roughly making sure that a few still keep their shape. (Watch my video to see how I do it.) Remove from stove and keep aside.
- For the cheese base, mix ricotta cheese, cream cheese and sour cream in a bowl. Season with salt and pepper and set aside.
- Once toppings are ready, slice the bread into 1 1/4 inch thick diagonal slices. Brush olive oil on both sides of the bread and lay on a baking tray.
- Stick the tray under the broiler for two minutes on each side until both sides are toasted and nicely browned. Don't leave them unattended because they will burn! Ask me how I know.
- To assemble the Crostini, spread a generous amount of the cheese mixture, then top with your favorites toppings. Following are my favorite topping combinations:
- -Olives and tomatoes topped with parsley (I think of these as Greek)
- -Just tomatoes topped with basil (on the Italian side)
- -Spicy chickpeas topped with cilantro (Pakistani/Mexican flavor)
- Double the quantities to use an entire loaf. Enjoy!