
We started by having the kids use plastic picnic knives to chop the veggies for their own salads.
Then we made crostini pizza.
I thinly sliced a whole wheat baguette for them to decorate with sauce, cheese, and pepperoni (you could get more creative with the pizza toppings but I was going for kid-friendly here).
I toasted them at 400 for about 10 minutes, until the bread was getting crispy and the cheese melted and a little toasted-looking.
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Abby felt she needed a tip! |

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Enjoying the crostini pizza with fresh watermelon juice. |
And, a Greek-style crostini using this Kalamata olive spread.
We topped that with a slice of cucumber and a mixture of diced red bell pepper and crumbled feta. Again, 400 degrees for 10 minutes.
My Review:
I am really excited about this simple, tasty, healthy, kid-friendly meal. I love the idea of getting more creative with future toppings. I would like to try a small piece of grilled chicken on top of my pesto-tomato-mozzerella crostinis. How about a chicken or eggplant parmesan crostini? Or brie and mango. Yum! The possibilities are endless so I plan to do crostinis regularly until I have it perfected.
Our Scores:
Adel - 8/10 Good for homemade pizza if it has to be on whole wheat bread.
Megan - 9/10 If I keep tweaking this I think I can get it to a 10.
Isaac - 10 /10 Gobbled them up. YUM!
Abby - 7/10 Mostly just wanted to eat the cheese off the top.
Written By: Megan Lagoy
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