Summer Delights: Celebrate the Season with Delicious Toast Recipes!

When I heard Giada De Laurentiis was coming to the 2025 Food & Wine Classic in Aspen, I was ecstatic. I called my mom right away; I couldn’t believe it! Giada has been my food hero since her show “Everyday Italian” aired on the Food Network. I’ve read all her cookbooks, watched countless episodes, and even met her aunt once—though that was a bit awkward!

At the event, Giada was there to promote her menu for Oceania Cruises. I was eager to volunteer during her cooking demonstration, even if I was seated towards the back. I didn’t get to go onstage, but I savored every bite of the delicious samples: crostini, lemon spaghetti, and tiramisu.

After the show, I gathered enough courage to approach Giada for a photo. It was a bit nerve-wracking, but so worth it! I shared my thoughts on cooking, especially at high altitudes. And while I wished I had taken more photos of the food, I did get a great recipe to share with you:

Crostini with Ricotta and Summer Mostarda

Ingredients for Crostini:

• Half a thin baguette
• 3 tablespoons extra virgin olive oil (plus more for brushing)
• 1 cup ricotta cheese (fresh if you can)
• 1 teaspoon grated lemon zest
• ¼ teaspoon kosher salt
• 1 cup summer mostarda (recipe below)
• Chopped basil to taste

Instructions:

1. Preheat the oven to 400°F.
2. Slice the baguette diagonally into ¼-inch thick pieces. Brush with olive oil and lay on a baking sheet.
3. Bake for 10-12 minutes until golden brown. Let them cool.
4. In a bowl, whisk together ricotta, lemon zest, olive oil, and salt. Spread a generous tablespoon on each bread slice, top with mostarda, and garnish with basil.

Ingredients for Summer Mostarda:

• 1 tablespoon extra virgin olive oil
• 1 small shallot, diced
• 1 large peach or 1½ cups frozen peach chunks
• 1 large plum tomato, diced
• ¼ cup apple cider vinegar
• 3 tablespoons sugar
• 1 tablespoon mustard seeds
• 2 teaspoons mustard powder
• ¼ teaspoon kosher salt
• 1 teaspoon Calabrian chile paste
• 1 fresh rosemary sprig

Instructions:

1. Heat olive oil in a saucepan over medium heat. Add shallots and sauté for 2-3 minutes until soft.
2. Add the remaining ingredients and stir well. Pour in ¼ cup water and bring to a simmer.
3. Cook for about 10 minutes, stirring frequently, until the fruit is soft but still chunky. Let it cool and transfer to a jar. This keeps in the fridge for up to two weeks.

Meeting Giada was a dream come true. Her small stature and charm made her even more endearing. I left the event feeling inspired, not just by her cooking but by the culture and family connection that food brings.

According to a recent survey by the National Restaurant Association, about 65% of Americans say that they enjoy cooking at home for the joy it brings. This passion is something I share with many others who love trying new recipes and flavors. Just like Giada, we find joy in every meal.

Food connects us, and sharing recipes like this one is a great way to bring a little bit of that magic to your kitchen. Thanks for reading about my experience, and I hope you give this crostini recipe a try!

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