mixed crostini: white peach + honey + lavender // strawberry + basil + balsamic // fig + thyme + black pepper

crostinioverhead2

— du pain et des idées | paris —
34 rue yves toudic, 75010

Who doesn’t love bread? Who doesn’t love bread loaded with toppings? Nobody. That’s who.

September in paris means la rentrée: everyone’s back from holidays, the city’s getting crowded again and road rage is back on with a vengeance. It also means that everything’s opening back up – butchers, bakers, candlestick makers. This post celebrates the re-opening of one of our favourite boulangeries, the lovely du pain et des idées in the 10th arrondissement. Du pain et des idées is kind of low key for paris; there’s no patisserie, no macarons, no ornate chocolates. They specialise in bread – organic, hand-kneaded, time-leavened, stone baked bread – and super buttery viennoiseries with seasonal fruits. All their ingredients are carefully sourced and top notch: organic flours, whole french butters, organic, free range eggs from small farms, filtered water. The use of yeast is minimal; instead, they favour a two-day fermentation process that develops the flavour and texture in their dough. We used their awesome, rustic pain des amis for these crostini. Let’s face it, if you’re gonna make something that’s 50% bread, you may as well get the best you can.

crostini-overhead4 crostini-fig

The inspiration for the flavour combinations actually came about a month ago, when we were stumped for ideas about what to take to a bastille day party at a friend’s house. Not really a conundrum in the scheme of things, but paris threw us a national holiday curveball that day – turns out everything (and we mean EVERYTHING) is closed on public holidays in france. Working on the principle that carbs + soft cheese + sweet + catering en masse = happy, we cobbled together some mixed crostini and laid everything out on a huge bit of brown paper on the dining table, amongst all the other food, so that everyone could just pick and choose as they pleased.

fig-honey-crostini crostinioverhead3

We’ve made variations of it a few times since, mainly cos it’s delicious, but also because slathering bread with whatever you have in the fridge then chopping it into bite sized pieces makes even the most desperate leftovers look like canapés. Done this way, you can pretend you’re fabulously classy when you’re really eating some pretty dubious-smelling mayonnaise topped with gherkins and sprinkled with crushed up waffle cones.

For this post, though, we thought we’d be sensible and stay with some classics. We also added white peach and lavender because the crossover between late summer and early autumn fruits got us like [insert beyonce salsa dancing emoji] and seriously, who doesn’t love stone fruit at this time of year?

The combinations we made are:

∴ white peach + goats cheese + lavender + acacia honey
∴ strawberry + ricotta + basil + balsamic
∴ fig + goats cheese + thyme + rosemary honey + black pepper

But feel free to mix it up – you know what to do!

strawberry-crostini peach-lavender-crostini-2


crostini-ingredents
crusty bread
goats cheese
ricotta
white peaches
lavender flowers
figs
thyme
strawberries
basil
balsamic vinegar
honey (we used a rosemary
and an acacia infused one)
black pepper
sea salt flakes (optional)


mixed-crostini-3

Split or slice the bread. If you are starting with baguettes or long pieces like we did, assemble everything first before chopping into bite sized serves: if you chop all your bread first then try to top each piece individually with cheese and tiny pieces of fruit your crostini will end up out the window, along with your sanity.

Spread each piece generously with goats cheese or ricotta, then layer the fruit on each. Sprinkle with corresponding herbs and black pepper. Chop everything into small pieces with a sharp knife, using a firm downward movement. Arrange on plates or trays and drizzle the whole lot with honey.

fig-crostini crostini-peach-lavender
fig-and-thyme crostini-debris

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