National French Bread Day with Sweet and Savory Crostinis

To avoid all the craziness in the news lately, I’ve been trying to keep busy reading up on other topics like neuroplasticity in the brain and making memories. It's fascinating information if you’ve never heard of it. The power of memories and how it can affect our happiness even years after creating that memory showcases how strong our experiences are. One of the best ways to form new memories and make them ever lasting is to make it multisensory or to do something different. The trigger for me has always our travels and how those moments made me feel.

One such moment that I recall is when we were staying in the Bastille area of Paris, it was an early morning and we just left our hotel looking for the first boulangerie that was open. After being in awe of all the amazing pastries and trying not to order everything, I decided on an apple croissant and a plain one. Out on the street, barely being able to contain my excitement I bit in to the first one, the memory of the buttery goodness and happiness I felt afterwards could not be contained. My boyfriend (hubby now) and I couldn’t stop smiling all the way to the Notre Dame Cathedral. Needless to say, that was the first stop every day the rest of the time we were there.

When I found out that March 21st is National French Bread/Pastry Day. I had to blog about it and share my experiences as well as a couple recipes to help celebrate the day because it holds a special place in my heart. I feel like these recipes would be perfect for a get together or as an appetizer. They're quick to assemble and definitely tasty.


Fig and Brie Crostinis

Ingredients:

1 fresh baguette (cut into 12 slices)
1/4 cup olive oil
1/4 tsp salt
4 oz. Brie cheese, plain, at room temperature
12 tbsp Bonne Maman* fig jam or any other fig jam you have on hand
12 slices of prosciutto
Fresh arugula

Directions:

Preheat oven to 375°F.

Put slices of bread on a baking sheet, and brush generously with olive oil. Sprinkle a little salt if desired on each slice.

Bake for about 10 mins, or until crisp and slightly golden. Remove from oven and cool slightly.

Spread goat cheese on each crostini. Spread about a tablespoon of Bonne Maman Fig Jam on top of the goat cheese.

Fold the slices of prosciutto neatly and place on top of each crostini.

Lay fresh arugula leaves on top of each crostini to taste.

Makes 12 crostinis


Honeyed Ricotta Crostinis

Ingredients:

1 fresh baguette (cut into 12 slices)
1/4 cup olive oil
1/2 cup ricotta
1 cup raspberries or blueberries
12 tsp Bonne Maman* honey or honey you have available
Optional: cinnamon

Directions:

Preheat oven to 375°F.

Put slices of bread on a baking sheet, and brush generously with olive oil.

Bake for about 10 mins, or until crisp and slightly golden. Remove from oven and cool slightly.

Spread the ricotta on the bread and top with raspberries or blueberries.

Drizzle about 1 tsp of Bonne Maman honey on each crostini.

Top with a sprinkle of cinnamon. (I found this gave it a nice flavor kick)

Makes 12 crostinis

Moments like the one we had in Paris that day has always resonated with me. Now with kids, I am excited for them to share in those experiences with me. Especially in these unprecedented times, it’s especially important to continue to foster those fond memories. So why not make it multisensory with delicious food! Happy National French Bread Day!

*This post was not sponsored by Bonne Maman, they have provided the first photo and recipe.

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