We’ve reached December which means it’s time for another round of cookie month! Cookie month originally began as a way for me to share holiday-inspired treats but over the years the focus has changed a bit. Instead of focusing strictly on cookies it hones in on items that you can share with others during the holidays and beyond. This year will be the first that will include some homemade non-edibles that I’m pretty stoked to share with you guys.
This first post is suited for a party or holiday gathering. What better way to connect with others than over a lovely spread of homemade goods? I actually had the idea for this recipe while eating my breakfast the other morning and by the time the sun started setting, I had it tested and photographed. That sort of turnaround for a post is highly unlikely around here but I decided to ride the creative wave. The resulting recipe is for a hearty winter-inspired crostini perfect for holiday parties or gatherings. You can use any bread you like, but I decided to share this simple and rustic buckwheat loaf with you just in case you’re gluten free and miss buying fresh baked loaves of bread. It’s perfectly suited for toasting and is hearty enough to stand up to anything you’d like to pile on top of it. Oh, and it only has two different flours in it! I’d say that’s a win.
Though there are several steps involved in making these crostini, they are rather simple. And, there’s even less steps if you buy your bread instead of making it. If you buy a loaf, go with something hearty 🙂
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