# What Goes In:
→ Crostini
01 - 1 baguette, sliced into 1/2-inch rounds (approximately 24 slices)
02 - 2 tablespoons olive oil
03 - 1 garlic clove, halved
→ Cream Cheese Spread
04 - 12 ounces cream cheese, softened
05 - 2 tablespoons sour cream
06 - 2 tablespoons fresh chives, finely chopped
07 - 1 tablespoon fresh dill, finely chopped
08 - 1 tablespoon fresh parsley, finely chopped
09 - 1 teaspoon lemon zest
10 - 1/4 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper
→ Herb Toppings
12 - Fresh chives, finely chopped
13 - Fresh dill sprigs
14 - Fresh parsley leaves
15 - Fresh basil leaves, torn
16 - Fresh thyme leaves
17 - Microgreens
18 - Edible flowers (optional)
19 - Flaky sea salt, to finish
20 - Freshly ground black pepper
# How to Make It:
01 - Preheat oven to 400°F.
02 - Arrange baguette slices on a baking sheet and brush both sides lightly with olive oil.
03 - Toast in the oven for 8 to 10 minutes, flipping halfway through, until golden and crisp. Remove from oven and rub each slice lightly with the cut side of garlic. Cool to room temperature.
04 - In a bowl, combine cream cheese, sour cream, chives, dill, parsley, lemon zest, salt, and black pepper. Mix until smooth and well blended.
05 - Spread a generous layer of the herbed cream cheese over each cooled crostini.
06 - Top with assorted fresh herbs, microgreens, and edible flowers as desired. Sprinkle with flaky sea salt and extra black pepper.
07 - Arrange on a large board or platter and serve immediately.
