Brie and Radish Crostini

I've been super busy trying to clean up my craft area this new year, so I haven't had a lot of time for posting or cooking (stay tuned for info about a de-stash giveaway I'll be having soon!). As a result, I have been trying to find ways to create easy snacks and dinners without lots of fuss. This Brie and radish crostini is super easy, and goes great as part of a larger meal or is a quick snack!

You will need:

a french baguette (I got one at the grocery store, you can certainly make your own if you're into that)
sliced brie, room temperature
Radishes, sliced

Slice your baguette into fairly thin slices (about 3/4 inch thick or so). Add a slice of brie and a few radish slices to each. Enjoy! If you prefer toasted bread, feel free to pop the sliced baguette into a toaster oven or under the broiler in your conventional oven to lightly toast before adding toppings.

I especially like this because the radishes add a great crunch without adding too much flavor. The hus and I will add stuff like sliced sausage, carrot sticks, or hard boiled eggs to make this more of a meal (we call it "snacky dinner"). It's super quick and easy and you can pre-slice veggies and cheese on your weekend to make this a 5 minute weeknight meal.

Crostini with Fig Mousse

First off, I'm kind of flattering myself by calling this a mousse, let's all let me dream that I am that talented in the culinary arts for a moment. Worry not, this is still a tasty treat, and one that is great for those short on time (and kitchen talent!). It's also very low on ingredients, so it's great to whip up as an appetizer for a group.

To make these crostini you will need:

8oz. cream cheese (you could also use another soft cheese like chevre or mascarpone, but I had cream cheese on hand)
1/2 cup dried figs (I used black mission figs, you can add more or less depending on your taste)
1 baguette
bacon (optional)

In a food processor, combine your cream cheese and figs into a lovely "mousse". My cream cheese was at room temperature to make the blending easier. I have a beast of a food processor, so I didn't cut up my figs at all before adding them, if you know your food processor has trouble chopping up dried fruits, you may want to precut your figs.

I like to refrigerate my fig spread overnight to let the flavors mix in, but you could go ahead and spread this right out of the food processor if you like. Just cut your baguette into thin slices, toast in your oven (I put mine in along side some bacon*) then spread your fig and cheese mousse on top and enjoy!

*I cooked my bacon (sliced thick) on a cooling rack, on top of a jelly roll pan (to collect the drippings) for 25 minutes at 400 degrees. I put my bread in on the same rack for the last 5 minutes the bacon was cooking. I made this for 2 people so I only used 2 strips of bacon and half my baguette. Now we have leftovers for another day :)