11 June 2014

Lemon Crème Fraîche Crostini

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This week I seem to be continuing with the theme of find and rediscover.  

I found this beautifully simple appetizer at The Forest Feast for Lemon Crostini that I modified ever so slightly.  

I also found that my running shoes had too many miles on them.  There was no longer any arch support, and then my right leg started compensating which led to some IT band issues.  My discovery was a great deal on a pair of past season shoes that were delivered this morning.

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I am absolutely loving the bright pink color.

So does Oxford.  He certainly has impeccable taste.

He is also very athletic in his own right.  My neighbors always marvel at how much he enjoys going outside on his leash and taking a walk.  

Oxford is pretty much the cats meow.  Although he still does not understand why the human in his life needs something on her feet.  He supports barefoot running--or in his case barepaw running.

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Lemon Crème Fraîche Crostini

The Shopping List:
  • 1 fresh baguette
  • Crème fraîche
  • Honey
  • Lemon
The Method:

Slice the bread on a bias to give it more surface area.  Optional to heat up the oven to 325°F and bake for 12-15 minutes so the bread becomes toasted.  As an alternative, I also experimented with them not toasted and enjoyed the soft texture.

Spread some crème fraîche over top of each slice.  Drizzle about a 1/4 tsp of honey on top of each one, and then finish with some lemon zest.

So easy, and so very good.

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