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Peanut Butter and Jelly All Classed Up, Crostini Style

Who doesn’t love peanut butter and jelly?

It’s a classic combination, the sweet tart jelly is a perfect counter to the nuttiness of the peanut butter, with the acidity making a crisp cut through the natural oils of the peanuts. In fact, this same acidic versus fatty dynamic is what makes wine and cheese go so well together also.

While I love my PB and J, I tend to shy away from serving these delectable little sandwiches to guests. I guess that when I’m trying to have an elegant wine night with the ladies, I don’t want to be evocative of lunch hour alongside the elementary school playground.

Frustrated and determined, I thought to myself that there must be a way to serve the PB and J in a classed up kind of way. A way to have my sandwich and eat it too. And so from this concept was born a new breed of appetizer: the PB and J crostini.
PB&J has never been so fancy


1. Prepare the bread – slice and toast the baguette, lightly oil if desired.
2. Spread the peanut butter over the crostini.
3. Finally carefully add a dollop of.jam over the peanut butter.

If you want to take the PB and J to another level of elegance, don’t back down! Any kind of nut butter is a great match for a fruit-based jam because the acidity of the fruit is a great contrast to the fattiness of a nut-butter. Here are some quick suggestions to impress on your friends with a global take on the classic PB and J!

Tahini Spread with Raspberry Jam: Tahini spread is made with sesame seeds and is about the same consistency as peanut butter. It tastes a bit more mild, and so the crisp flavor of the raspberries will shine through.

Almond butter with Fig Jam: Almond flavor and figs go very well together in French pastries; this remains true and manifests very nicely on crostini!

Macadamia Nut Butter and Guava Jam:
A delicious & unexpected, tropical twist on PB and J. Perhaps my favorite!

Written by Melting Grape