Sweet And Savory Canapés

• 2 Loaves good, crusty baguette (sliced as thinly as possible)
• Extra-virgin olive oil
• Salt and freshly ground black pepper
• 1 cup Ricotta cheese
• 1/2 pint Fresh blueberries
• 1 tablespoon Sugar
• 1 tablespoon Honey
• Fresh apricots sliced in thin rounds
• 1/2 cup Raw almonds
• 1 teaspoon Ground cumin
• 1 teaspoon Ground cinnamon
• 1/2 teaspoon Ground ginger
• 1/2 pint Fresh strawberries
• Balsamic syrup
• 2 Loaves good, crusty baguette (sliced as thinly as possible)
• Extra-virgin olive oil
• Salt and freshly ground black pepper
• 25 Cherry tomatoes (halved)
• 10 Fresh basil leaves, cut into fine julienne strips
• 2 teaspoons Balsamic vinegar
• 2 Radishes, sliced very thinly
• 1 Avocado, halved, seeded and peeled
• 1 Lime, juiced
• 1/4 teaspoon Ground cumin
• 1/4 teaspoon Cayenne
• 1 Clove garlic, minced
• 4 Brussel sprouts, shaved in very thin strips
• 1 Lemon, juiced
• 2 Eggs, hard boiled
• 2 Green onions, green portions only, sliced thinly

1. Base (Crostini):rnPreheat the oven to 350u0b0 F. Brush the bread on both sides with the olive oil and season lightly with salt and pepper. Arrange on a baking sheet and bake until crusty and brown, about 12 to 15 minutes (less if you want the bread softer). Remove from the oven and allow to come to room temperature.
2. SWEET CANAPESrnSpread one tablespoon of the ricotta over each crostini.rnBlueberry:rnSprinkle one tablespoon of sugar to every 1/2 pint of fresh blueberries. Roast for 3-5 minutes. Remove from oven and allow to cool. Spoon roasted blueberries and a bit of blueberry sauce over the crostini. Drizzle lightly with olive oil.rnAlmond Spice:rnToast almonds in hot pan with the ground cumin, ground cinnamon, and ground ginger. Toast until almonds are completely covered, and are golden brown. Chop roughly. Top crostini with one slice of fresh apricot, then cover with a sprinkle of chopped almondsrnStrawberry Balsamic:rnTop crostini with a few slices of fresh strawberries. Drizzle with balsamic syrup.
3. SAVORY CANAPESrnrnSpread one tablespoon of the ricotta over each crostini.rnTri Colore:rnTop each slice of toasted bread with 3 halved cherry tomatoes (mix up the colors if you can). Drizzle with extra virgin olive oil and balsamic vinegar. Add a sprinkle of salt and freshly ground black pepper, followed by julienned basil leaves.rnAvocado:rnIn a large bowl place the half avocado and lime juice, mash with a fork. Add the salt, cumin, and cayenne and stir. Then, add in the cilantro and garlic and mix until well distributed. First top the crostini with sliced radishes. Add a dollop of the avocado mixture making sure you can see the radish from under the avocado mixture. Sprinkle with salt and freshly ground pepper.rnBrussels Sprouts:rnIn a large skillet, heat oil over medium-high. Add shaved brussels sprouts, season with salt and pepper, and cook, stirring frequently, 8 to 10 minutes. Do not allow brussels sprouts to brown. Take off the heat, add lemon juice and toss to coat. Bring to room temperature. Top crostini with a small portion of sauteed brussels sprouts. Sprinkle with salt and freshly ground black pepper.rnEgg:rnSlice hard boiled eggs into 1/4 inch thick rounds. Top crostini with one slice of egg and sliced green onions, and sprinkle with salt and freshly ground black pepper.

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Taken from food52.com/recipes/25261-sweet-and-savory-canapes (may not work)