One thing I’ve noticed about entertaining is how effortless some people make it look. It’s kind of like pretty beach hair. You know, the wavy, tousled, I-just-left-the-beach-but-my-hair-still-looks-awesome look? It looks completely effortless, but in fact it’s quite difficult to obtain (at least for straight haired people like me). That kind of sums up how I feel about hosting dinner parties. I love them, but I spend most of the time leading up to them trying to get every detail perfect. I would never want my guests to know that, though. That’s why I’m so glad there are recipes like this one. Crostini are simple to make but look incredibly elegant, which gives me time to focus on other recipes that don’t necessarily look complicated but actually are.
What’s not to love about crostini? They’re practically limitless in terms of flavor combinations and are perfect for parties because they can be eaten in two bites. When I was planning my 24×24 party, this was one of the first recipes I chose. I love goat cheese and roasted peppers, so it was a simple decision. Plus, I didn’t want to overload myself with too many involved recipes. Two parts of this recipe can be made ahead of time, and I like to prepare as much in advance as possible when I’m hosting parties. Choosing this recipe was definitely a good call because it turned out to be my favorite dish of the night. The tangy goat cheese pairs perfectly with the slightly sweet roasted peppers, and the basil adds a wonderful freshness. I’ve never marinated roasted peppers before, and I think doing so really brought out their flavor. The crostini went so well with many of the wines, too, which I think contributed to them disappearing so quickly. I have a feeling this will be my new go-to recipe when I’m looking for something to take to a party.