Below are a few photos from our Spring and Summer Crostini. These have become inspiration for our wedding reception, which we excitedly plan to cater in June of this year. Below is a Pickled Fig Crostini atop a soft stinky cheese. It appears that we topped it with crushed almonds, and I have a slight recollection of being terrified at our depleted store of pistachios. Even without those pretty green nuts, the almonds balanced the pickled fig well and were delicious.
Next we have Smoked Fish Crostini with Quick Pickled Onions and Dill. The Onions were pickled with beets, which is why they are light pink in color. The State of Wisconsin is full of remarkable smoked meats, and we thusly desire to incorporate smoked Trout into our wedding menu in some manner or another.
Finally, a Mint Pea Crostini stole our hearts and will be featured as pictured at our reception. It is as bright in flavor as it is vibrant in color. We simply MUST consume this at the picnic that will follow our ceremony. Our garden is at the ready for sustained thaws, so that we can begin growing shelling peas for this purpose.
Stay tuned for more wedding related posts–we will be preparing lots of items in advance and look forward to sharing!
sownandsoured 
What a celebration this is going to be!