In a small bowl, combine the corn, onion, jalapeño, cilantro, lime juice, and sea salt. Chill until ready to use. Assemble crostini with the hummus and spoonfuls of the ceviche.

Preheat the oven to 375°F and line a baking sheet with parchment paper. Arrange the grapes on the baking sheet and drizzle with olive oil and sprinkle with salt. Roast for 7 to 10 minutes or until soft and bursty. Assemble crostini with the hummus, roasted grapes, sprinkles of feta, and thyme leaves.

Assemble crostini with the hummus, cherry tomatoes, cucumbers, olives, and feta. Drizzle with olive oil and sprinkle with oregano.

Assemble crostini with the hummus and top with cucumber ribbons. Drizzle with olive oil, squeeze a little lemon juice, and sprinkle with sea salt and chives, if using.

Assemble crostini with the hummus, top with strawberries, mozzarella, basil, and a drizzle of olive oil.

Assemble crostini with the hummus, top with avocado, a squeeze of lemon juice, a pinch of chia seeds, and a pinch of salt.