Summertime Summertime (BLT Crostini and Summer Squash Crostini)

Ready for the dinner party: two summertime apps inspired
by two of our favorite local haunts, Merrit's and Picnic

Summer in North Carolina means two things:   Bacon Lettuce & Tomato sandwiches and Barbecue. So when I was asked to bring a appetizer to a Saturday evening dinner party this weekend, I decided to create a couple of crostini recipes using inspiration from two of our favorite local recipes — Merrit’s in Chapel Hill, home of the a simple and straightforward BLT that defines that iconic summertime sammy; and Picnic, an up and coming Durham BBQ restaurant that is co-owned by a local heritage pig farmer and raising the bar for succulent whole hog Q.

The Merrit’s BLT rift was pretty simple. Crusty bread, a touch of mayo, and bright red juicy tomato slices topped with crisp applewood smoked bacon and shredded lettuce.  I jazzed the mayo up a tad by adding chives from the garden and a touch of garlic, salt and pepper. The beauty of a Merrit’s BLT is its simplicity, no need to guild that lily too much.

The Picnic influenced crostini was a bit more of a challenge. I didn’t want go the smoked and pulled piggy route.  Way too filling for a pre-dinner app. Instead, I took inspiration from a refreshing squash side salad you often find on the Picnic menu when the prolific veggies are in season.

BLT Crostini

Following are the ingredients and methods for these tasty treats.  I hope they inspire you to come up your own new favorite start to a summertime meal.

BLT Crostini

(makes 8 pieces, two per person)

Ingredients

• 8, 1/2 inch slices of a crusty baguette.  (I used ciabatta baguette from Trader Joes)
• 1/2 cup of Dukes or Best Foods Mayonnaise
• 1 small clove of garlic, worked into a paste on a cutting board, with a bit of coarse salt and the side blade of a chef’s knife
• 1 Tablespoon of finely chopped chives (optional)
• 4 slices of thick sliced bacon (I used uncured applewood smoked bacon from Trader Joes), cooked crisp, blotted dry with a paper towel and broken into 1 inch pieces
• 8 pieces of sliced tomato, about the same size as the bread, drained on a paper towel. Pick the best and brightest red tomatoes you can find. 
• 1/2 cup of shredded romain lettuce - make it as thin as you can, and moisten slightly with a bit of oil and vinegar
• Kosher salt and course ground pepper to taste
• Olive oil spray, or a bit of olive oil and a brush

Method

1. Spray or brush the bread slices with olive oil and grill on a grill pan until slightly crispy. 
2. Mix the mayo, garlic and chives in a small bowl and set aside - it’s nice to do this a bit ahead of time so the flavors can come together 
3. To assemble, use an offset spatula or butter knife to spread a bit of the mayo on each piece of bread, top with a slice of tomato, then dab two or three pieces of bacon with a dot of the mayo (like glue) and press them atop the tomato, then put a bit of the lettuce atop the bacon.
4. Enjoy.

Summer Squash, Zucchini and Corn Crostini
(makes 8 pieces, two per person)

Summer Squash, Zucchini &
Fresh Corn Crostini

Ingredients:

• 8, 1/2 inch slices of a crusty baguette.  (I used ciabatta baguette from Trader Joes)
• 1/2 zucchini, sliced into ribbons, using a vegetable peeler
• 1 large summer squash, sliced into ribbons using a vegetable peeler
• 1/2 corn cob, kernels removed with a chef’s knife
• 1 Tablespoon walnut oil (you could substitute another mild oil, like canola or grape seed)
• 1 Tablespoon apple cider vinegar
• 1 tablespoon finely chopped basil
• 1 teaspoon finely chopped tarragon
• 1/2 cup creamy goat cheese (I used a log of herbed goat cheese from Trader Joes)
• 1 to 2 Tablespoons milk or half and half
• 2 Tablespoons roasted, salted sunflower seeds
• Kosher salt and course ground pepper to taste
• Olive oil spray, or a bit of olive oil and a brush

Method

1. Spray or brush the bread slices with olive oil and grill on a grill pan until slightly crispy. 
2. Use a fork to mix the goat cheese and milk / half & half until smooth and spreadable. 
3. Combine the squash ribbons, corn, oil, vinegar, basil, tarragon, salt and pepper in a small bowl and set aside. It’s nice to do this a bit early so the flavors can meld and the squash can soften
4. To assemble, use an offset spatula or butter knife to spread a bit of the goat cheese on each piece of bread; then top each piece with a few kernel of corn, two to three squash ribbons and a sprinkle of sunflower seeds, salt and pepper.
5. Enjoy.