Ingredients
Scale
- 2 French baguettes, sliced
- olive oil
- 1 dozen eggs
- 2 cups baby bella mushrooms, sliced
- 1 large yellow onion, sliced
- 2 cups tomatoes, chopped
- 1 pint strawberries
- 1 cup blueberries
- 3 ounces smoked salmon
- 1 large avocado
- apricot jam
- 2 apples sliced
- 1 cup mixture of green and Kalmata olives
- dark chocolate
- 1 (8-ounce) package cream cheese
- 1 cup aged cheddar, sliced
- 1 1/2 cups trail mix
- Light citrus beer
Instructions
- Preheat oven to 350° F
- Line two large baking sheets with foil. Brush olive oil on both sides of baguette slices and arrange on baking sheets. Bake for 30 minutes turning bread slices at the halfway point.
- Heat 2 teaspoons olive oil in a large skillet over medium heat. Pour eggs, stirring with a rubber spatula until set. Set aside and keep warm.
- Heat 1 tablespoon olive oil in a small skillet over medium heat. Add mushroom slices, season with salt and pepper and cook until mushrooms are tender. Set aside and keep cool.
- Heat 1 tablespoon olive oil in medium skillet over medium heat. Add onion slices and jalapeños, season with salt and pepper and cook until onion is tender and jalapeño are slightly roasted.
- Arrange crostini on a large board or tray. Arrange eggs and mushrooms on serving trays or bowls. Place onions and jalapeños on a narrow tray along with avocado and tomatoes Place the remaining items around the crostini. Serve with a citrus or light beer.