Sweet and Salty Summer Costini for Atlanta Magazine

“The only true voyage of discovery, the only fountain of Eternal Youth, would be not to visit strange lands but to possess other eyes, to behold the universe through the eyes of another, of a hundred others, to behold the hundred universes that each of them beholds, that each of them is.” Marcel Proust

Between March and May, between SCAD, my thesis and my exhibition, I was interning for Atlanta Magazine. I have spend a nice time working on the magazine, assisting at photo-shoots and shooting, mapping eventually my interest for food photography with a last assignment. A summer inspiration recipe that one could enjoy at breakfast or served as appetizer at a dinner party. I love crostini because they are quick to make and always tasteful. Paired with tea in the morning or white wine at dinner, they are snack-perfect!

These crostini have the right amount of sweet and salty. The Kalamata olives are a wonderful pairing with the creamy cheese, since their meaty texture is unexpected with every bite. This is a very simple, yet tasteful dish, and a crusty baguette with soft and chewy crumb is ideal to complete this feast of flavors!

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