Entertaining friends? Appetizers are a great way to get any party started – especially if they don’t require a lot of last-minute fussing. This relish, adapted from a friend’s recipe, is a terrific blend of savory and sweet. Best of all, it can be made ahead. It’s yummy warm or at room temperature.
For even less hassle, you could set out a basket of crostini and bowls of toppings and let guests build their own hors d’oeuvres. You could even offer up several different flavors of mealworms; perhaps your guests would prefer Spicy Cayenne Pepper or Buffalo Wing Sauce mealworms. The crunchiness of the roasted mealworms is a nice contrast to the relish.
Try it. I think you’ll like it!
Mealworm-Topped Crostini with Apple & Tomato Relish
1 can (28 ounces) petite diced tomatoes, drained
1 small Granny Smith apple, cored, peeled and diced
½ cup diced sweet onion
2 tablespoons apple cider vinegar
1 tablespoon balsamic vinegar
½ cup granulated sugar
1 French baguette, cut into thin slices and toasted
Salt and pepper for seasoning
Fresh chives, chopped
To make crostini, preheat oven to 350 degrees Fahrenheit. Arrange baguette slices on large baking sheets. Brush both sides with oil, and season with salt and pepper. Bake and, after about eight minutes, turn crostini over. Continue baking another seven to ten minutes. Let crostini cool on baking sheets.
Place tomatoes, apple, onion, sugar and vinegars in a saucepan. Bring to a boil. Reduce heat and cook for approximately, 15 minutes, stirring often. The topping will be done when the apples are soft and most of the liquid has been reduced. Allow to cool for at least 10 minutes.
Top each crostini with a spoonful of the tomato/apple relish, chèvre crumbles, fresh chives, and roasted mealworms. Serve immediately.