Buckwheat Crispbread Crostini – For Mark Ruffalo

If I told you that I had lunch with Mark Ruffalo, would you believe me? Well, I did, kinda. I was actually finished eating, which is a blessing, because otherwise he never could have distracted me from savouring the

MUSHROOM Artichoke, truffle, parmesan or the

BURRATA Tomato, pesto, balsamic or the

PROSCIUTTO Ricotta, fig, olive, walnut

crostini I was literally fainting over at Fig and Olive in West Hollywood.

He arrived, sat down at a table close to ours and proceeded to ignore me, save a glance or two — or at least, I thought I caught him glancing.      

I can’t promise you a lunch date with Mark Ruffalo, but I can turn you onto this new and improved superlight and satisfying buckwheat crispbread and taste of summer crostini.

I say bruschetta, you say crostini. 

Mediterranean Crostini

• Buckwheat Crispbread 
• goat cheese or ricotta
• sliced ripe tomatoes
• black olives, quartered
• fresh basil
• a tiny pinch of kosher salt and freshly ground black pepper
• good quality olive oil

Layer ingredients atop crispbread, ending with a drizzle of olive oil. Serve right away — 2 or 3 Buckwheat Crispbread Crostini per serving.

Summer Peach Crostini

• Buckwheat Crispbread 
• goat cheese or ricotta
• sliced ripe peach
• fresh basil
• reduced balsamic vinegar or balsamic vinegar pearls

Layer ingredients atop crispbread, ending with a drizzle of balsamic vinegar or a scattering of balsamic vinegar pearls. Serve right away — 2 or 3 Buckwheat Crispbread Crostini per serving.

Buckwheat Crispbread Crostini Print Ready Recipe

Final notes:

• Here are 27 recipes for toast, crostini, bruschetta and toppings, 14 insanely addictive party crostini and 35 crowd pleasing crostini and bruschetta recipes.
• Many thanks to my wonderfully hubby for being my actual lunch date as I had lunch with Mark Ruffalo. 
• Make your own pearled balsamic vinegar. It’s a fun experiment for the kid in you — or the kids near you.