Chutney and Goat Cheese Crostini

Back when we worked together at my café in Sausalito, my friend Kate and I threw an engagement party for our friends Monica and Ken. We were all quite enamored of martinis at the time—I still am—and so we decided on a cocktail theme, featuring a make-your-own-martini bar. My husband (then boyfriend) Doug made incredible invitations borrowing from the Absolute vodka ads: two rings in the bottom of an Absolute bottle with the headline “Absolute Engagement.” We asked everyone to bring their own martini glass, to use that night and to leave behind as a gift for the happy couple, and to this day one of Monica and Ken’s most treasured possessions is their collection of 40-odd mismatched martini glasses.

To make sure everyone didn’t get too smashed, Kate and I peppered the party with various crostini. Hundreds and hundreds of little toasts with combinations of toppings, including goat cheese, sun dried tomatoes, tapenade and pesto. It was very easy—and very elegant.

I’ve varied the toppings over the years, pretty much settling on this combination of goat cheese, chutney and just a touch of cilantro as my favorite. But no matter what I spread on a crostini, I always think of that party, without a doubt, one of the best—and easiest—I ever threw.

About six months later, both Kate and I got engaged as well, and Monica and Ken returned the favor, treating all six of us to a multi-destination, limo-driven night on the town.