• 6 slices of Pane Turano
• 250g cream cheese
• 3 Pane Turano Slices (Divided into bruschettas)
• 1 tbsp olive oil

BEETS & BASIL MIXTURE

• 1 medium-sized beet, boiled, cooled, skins removed, chopped into cubes
• 1 tsp olive oil
• Small handful of basil leaves, cut into ribbons
• 1 tsp balsamic vinegar
• 2 tsp diced chives
• ¼ tsp of real maple syrup
• pinch of salt and white pepper (to taste)

PEACH & PROSCIUTTO

• 1 medium-sized peach, thinly sliced
• 6 slices prosciutto, cut in half
• 1 tsp balsamic vinegar
• 1 tsp honey
• Small handful of basil leaves, cut into ribbons
• pinch of salt and white pepper (to taste)

AVOCADO & CILANTRO

• ½ avocado, sliced
• Small handful of cilantro, chopped
• ¼ lime, wedge
• pinch of coarse black pepper, freshly ground (to taste)

Preheat oven to 400° F.
Remove goat cheese from the fridge and allow to come to room temperature.
Slice baguette into ½” thick pieces, lightly dress with a brush of olive oil and bake in the oven for 10-15 minutes, until toasty and crisp. Set aside.
Lightly spread each crostini piece with cream cheese.

BEETS & BASIL MIXTURE

Mix beets, olive oil, balsamic vinegar, maple syrup, chives and salt and pepper in a medium sized bowl. Scoop mixture onto cream cheese crostinis. Garnish with ribbonned basil.

PEACH & PROSCIUTTO

Mix balsamic vinegar, honey and salt and pepper in a small bowl; incorporate well and set aside. Place a ½ slice of prosciutto and a peach slice onto each cream cheese crostini. Drizzle with balsamic glaze and garnish with ribbonned basil.

AVOCADO & CILANTRO

Place 2 slices of avocado on each crostini, and top with a sprinkle of cilantro. Lightly squeeze the lime wedge, sprinkling fresh lime juice atop each crostini. Finish with freshly ground course black pepper.