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Vegetable Crostini

Shavise Glascoe

I'm a mother. I'm a wife and mother. I'm a working wife and mother. I'm a two job working wife and mother. I'm a food blogging, two job working, wife and mother. To sum it up, I'm insanely busy and probably crazy for doing this much. Now by no means am I perfect nor do I always focus on the task at hand (i.e. daydreaming about food at work).

I will be the first to admit that I daydream about what I would like to make for dinner at while at work (which as I type this I realize how crazy this is). If I don't have my life (and everyone else's lives) in order by Sunday, my amazing meal prepping plans never come into fruition. This leads to a Monday morning full of frustration and regret. I will have to admit that some of my greatest dishes were prepared at 6pm after a long day at work. (I do not recommend this kind of lifestyle, lol).

The vegetable crostini came about on one of 'those' Mondays. On this particular Monday, I had my heart set on Spinach Ravioli and figured that I would go all out with dinner that night. I remembered having random ingredients at home that needed to be used and figured I should incorporate that into the meal. Forgetting to make a list, my 5pm trip to the supermarket was an interesting one. With less than a half hour to make this trip to the market before the daycare pick up, I zoomed through the store as though I was a contestant on Supermarket Sweep (remember that show?).

Let's just say that I am GLAD that I wasn't on the show. What in the hell did I buy? Exhausted and hangry (yes, hangry) I emptied my shopping slowly to see what mystery options I managed to bring home. Kale, bell peppers, grape tomatoes, a baguette, and bruschetta jack cheese by Sargento. So much for the basic garlic bread plan......

In a race against the clock (the hunger clock that my toddler runs on) I quickly began slicing, chopping and throwing things together. Not only did it work out, it was a hit (and so was that ravioli). They loved it so much that I recreated it several times and decided to add it to the blog. Along with creating a pretty awesome appetizer that day with random ingredients, I learned a very important life lesson.........Make A List Girl, Make a LIST!


  • 1 baguette, sliced diagonally into 1/2 inch thick slices
  • Olive oil for brushing
  • Kosher salt (optional for taste)
  • Cracked pepper (optional for taste)
  • Sliced Bruschetta Jack Cheese
  • Chopped Kale
  • 1 thinly sliced bell pepper (yellow or orange)
  • Grape tomatoes
  • Parmesan (Shaved or Grated) to sprinkle on top


1. Preheat oven to 400 degrees

2. In skillet cook bell pepper (w/ olive oil) on low heat until soft 

3. Slice baguette diagonally into 1/2 inch thick slices

4. Chop kale, cut grape tomatoes in half and slice bruschetta jack cheese

5. Brush baguette slices with olive oil on both sides and sprinkle salt and pepper. Place in oven for 10min.

6. After 10 min, add sliced cheese and place back in oven for 5min

7. Remove the crostini from oven and top with vegetables and parmesan

8. Enjoy (get it a second or two to cool off first)