Cucumber and Avocado Crisps with Edamame and Goat Cheese Spread

Crispy cucumber and creamy avocado come together on this little crisp for a delightful bite. I love the combination in sushi and grain salads, but wanted another way of enjoying it, especially as a snack or appetizer for a party. The edamame and goat cheese spread does two things for this crisp. One, it helps the cucumber and avocado adhere to the base, and two, it offers a perfect tang and a little touch of protein to make this even more satisfying.

I grate a hard-boiled egg on top because I happen to love avocado and egg, and it leaves a pretty cool color blast, but if you are not in an egg mood, leave it off! I used the mini Persian cucumbers because they are small, crisp, and thin-skinned. If using regular American cucumbers, you may want to peel, halve, and de-seed before thinly slicing, and if using a seedless English cucumber could be halved before thinly slicing. I also used crisp breads that I had on hand, but crackers, crostini, toasted pita or any sturdy, toasted bread would work beautifully. The quantities needed for these will vary by which type of bread you use and how big your vegetables are, but this gives a general idea of what worked for me.

Cucumber and Avocado Crisps with Edamame and Goat Cheese Spread

1-2 Persian (mini) cucumbers, thinly sliced
1/2 avocado, peeled, pitted and thinly sliced
6 long flatbreads, 12 slices baguette toasted, or 12 small-medium size crackers
Edamame and Goat Cheese Spread (recipe here)
salt, for sprinkling
1 hard-boiled egg*, grated, for sprinkling (optional)

Spread the bread or cracker of choice with a layer of the edamame and goat cheese spread. Alternate slices of cucumber and avocado on top. Sprinkle with salt, and grated hard-boiled egg, if using. Enjoy! Makes 6-12 pieces, depending on the bread used.

* To hard-boil eggs: Place eggs in a pot and cover with water. Place over high heat until water just starts to boil. Remove pot from the heat, cover with the lid, and set the timer for 9 minutes. Immediately remove the eggs from the water, and place in a bowl of ice water. Allow to cool before peeling. For an easier way to peel eggs, check out this recipe.

Butternut Squash, Ricotta, and Pistachio Crostini

It's no secret that I love butternut squash. It's earthy, just a little sweet, and I believe that roasting brings out it's very best qualities. It also pairs well with crunchy buttery nuts and soft cheeses. Butternut squash and ricotta is a pretty classic pairing, but the whole flavor really sings with chopped pistachios, a little drizzle of pistachio oil, and local honey. If pistachio oil can't be found, a high quality extra virgin olive oil makes a beautiful substitute. This crostini has been a real crowd-pleaser at various get-togethers. It's eye-catching beauty alone makes it worthy of an appearance at your next party. I hope you enjoy!

Butternut Squash, Ricotta, and Pistachio Crostini

1 small butternut squash, peeled, seeded, and chopped into 1/2- inch cubes
1 T. olive oil
1 baguette, sliced into 1/4 inch slices
1 1/2 c. ricotta, preferably local, grass-fed, and/or organic
1/2 c. unsalted shelled pistachios, roughly chopped
1-2 T. local honey, for drizzling
pistachio oil or extra-virgin olive oil, for drizzling
sea salt, as needed

Begin by roasting the squash. Preheat the oven to 400 degrees Fahrenheit. Position two oven racks towards the middle of the oven. Line a baking sheet with parchment paper. Toss the butternut squash pieces with 1 tablespoon of olive oil and an even sprinkling of salt, and spread out in a single layer on the parchment. Bake for 25-30 minutes, stirring once or twice during baking, or until squash is tender and a little brown around the edges.

While the squash bakes, slice the baguette into 1/4- inch slices and place on a baking sheet in a single layer. Place the sheet in the oven on the other rack and bake until the bread is just a little toasted, about 8-10 minutes.  Remove the sheet from the oven and allow the bread cool.

Assemble the crostini. Top each with a small spoonful of ricotta, a few butternut squash cubes, a sprinkle of chopped pistachios, a drizzle of honey, and a drizzle of pistachio oil or extra-virgin olive oil. Sprinkle with a little sea salt. Enjoy! Serves 10-12 as an appetizer.