Summer Vegetable Crostini (Guest Post by Laicie)

While I'm away in Fiji (lucky me!), a pretty awesome group of some of my very favorite bloggers is helping “fill in the gaps” with amazing recipes, DIY projects and much more.

Today's post is by beautiful Laicie from A Thousand Threads. Laicie's blog is oh-so-inspiring, and so is she. She posts recipes and DIY projects, talks about her travels and everyday adventures, and much more- the common thread being her focus on building a life that you love.

Hi there readers! I’m Laicie, and I’m so excited to be filling in for Clemence while she’s away!

This little crostini is one of my very favorite summer treats, and as far as I’m concerned it can pretty much go anywhere and do anything.

On one hand, it’s the best appetizer ever if you’re having a party - who doesn’t love egg salad?

But on the other, I don’t really need a party. Find me a nice crusty baguette and I’m perfectly happy to make this my whole meal.

... either way, most of the time my husband and I find ourselves standing over the counter, lucky if we make it out of the kitchen before we’ve eaten them all.

Summer vegetable crostini with maple pancetta and pickled


• 1/4 cup white vinegar
• 3 tablespoons spoons pickle juice
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 5 radishes
• 4 small heirloom carrots
• 6 spicy pickles
• 5 hard-boiled eggs, diced
• 1/4 cup mayo
• 1/4 cup Diced pancetta
• 3 tbs maple syrup
• 4 heavy tbs brown sugar
• 1 tbs butter
• 1 baguette
• Watercress (optional, for garnish)


Mix vinegar, pickle juice, salt and pepper and set aside, then julienne radishes, carrots and pickles. Combine vegetables with vinegar mixture and refrigerate, covered, 2 hours or overnight.

When ready to prepare crostini, mix diced hard-boiled eggs with mayo and mustard and set aside.

Cook pancetta in a large frying pan on medium heat until dark golden brown, approximately 10 minutes. Add maple syrup, butter and brown sugar to the pan and cook on low heat till combined and sticky. Remove pancetta from heat and cool to room temperature.

Slice small baguette and toast in the oven. Remove and cool slightly.

To assemble, layer the vegetable slaw on the baguette, followed by the egg salad, and top with maple pancetta. If you like, top with a leaf of watercress.


Laicie Heeley is the founder and editor of A Thousand Threads, a food and lifestyle blog that focuses on building a life that you love.
Laicie’s recipes and diys have been featured on Refinery29, BuzzFeed, and Good Housekeeping, among others, and on any given day, you might find her selling pies at a local farmer's market, writing about foreign policy in DC, or stuffing her face with marshmallows and trail mix as she wanders around in the great outdoors.


  1. Oh my goodness, my mouth is watering. These looks delicious! Pinning now for later! Thanks so much for sharing, Laicie!

  2. Looks so good! Excited to see Laicie over here :)

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  6. This is perfect for me as I'm on a diet right now. I'm loving veggies these days. :)

  7. It looks so great!! Thank you for sharing! Gonna try it sometimes soon.
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