Crostini - 8 delicious ways!

Name: Crostini - 8 delicious ways!
Total time: 30 min
Ingredients: 30 slices artisan type baguette or French stick , cut 0.5cm / 1/4-inch thick on the diagonal (Note 1); 3 tbsp extra virgin olive oil; salt; 1 garlic clove , cut in half; 350g/ 12 oz baby bocconcini (small ones), cut into 8 (Note 2); 400g/ 14 oz cherry tomatoes , cut into 8 (Note 3); 1/2 cup (packed) basil leaves , finely sliced; 3 tbsp extra virgin olive oil; 3/4 tsp salt and pepper , each; 4 tbsp balsamic glaze , store bought or homemade; 250g/ 8oz spreadable cream cheese (or creme fraiche, Note 4); 2 tsp lemon zest; 2 tbsp lemon juice; 1 tsp salt and pepper , each; 1/3 cup dill , finely chopped; 500g/ 1 lb smoked salmon , cut into 2cm / 4/5" x 7.5cm / 3" strips; 75g/ 2.5oz baby capers; 30 dill sprigs , for garnish; 250g/ 8 oz ricotta , or similar (smooth easiest to spread); 500g/ 1 lb antipasto mix - olives (pitted), peppers, sun dried tomato, artichokes; 500g/1 lb prawns/shrimp , peeled and deveined; 2 garlic cloves , minced; 1/2 tsp each salt and pepper; 3 tbsp olive oil , separated; 2 eschallots/French onions , finely chopped; 1/4 cup coriander/cilantro leaves , finely chopped; 2 tbsp lime juice; 2 avocados , halved and seed removed; 160g / 5.5 oz goats cheese , softened (or cream cheese, Danish feta or a good smooth ricotta); 14 - 16 ripe strawberries , sliced 3mm / 1/8" thick

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Total: 30

Servings: 16

Instructions

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Step 1

Preheat oven to 160°C / 320°F (all oven types).

Step 2

Brush bread with oil, sprinkle with salt, flip and repeat. Bake 5 minutes.

Step 3

Remove, then rub the surface lightly with garlic. Bake for a further 5 minutes until completely crispy, then remove and leave to cool fully before adding toppings.

Step 4

Place all ingredients except balsamic glaze in a bowl and gently toss. Taste and add more salt & pepper if desired. Spoon onto crostini, then drizzle with balsamic glaze. Done!

Step 5

Mix cream cheese, lemon zest, lemon juice, dill, salt and pepper. Spread on crostini, then fold salmon pieces on top. Top with 3 capers and sprig of dill each. Serve!

Step 6

Finely chop antipasto mix. Smear crostini with ricotta, pile on antipasto. Ready!

Step 7

Cook prawns: Toss prawns with 1 tbsp oil, garlic, salt and pepper. Preheat large skillet over high heat with 1 tbsp olive oil. Add half the prawns and sauté until just cooked. Remove, then repeat with remaining prawns.

Step 8

Cool, then chop into 0.75cm / 1/3" pieces and transfer to bowl. Add 1 tbsp olive oil, eschallots, coriander and lime. Toss, then add more salt and pepper to taste.

Step 9

Assemble: Smear crostini with avocado, then spoon on shrimp. Serve! No, wait - Eat one yourself, then serve. Because they'll be gone before you can even put the plate down, trust me! 😂

Step 10

Spread crostini with goats cheese. Layer strawberry slices. Drizzle with honey just before serving and sprinkle with thyme leaves.

Step 11

Spread crostini with as much English Mustard as you dare(!), then cream cheese. Drape with a slice of beef, top with sprig of rocket.

Step 12

Mix chopped tapenade ingredients in a small bowl. Set aside for at least 30 minutes to let the flavours meld, then taste and add salt if required.

Step 13

Spread crostini with goats cheese. Pile on tapenade. Serve!

Step 14

Pea puree: Boil peas per packet directions until soft, then drain well. Transfer to small bowl with high sides. Add garlic, parmesan, olive oil, salt and pepper. Blitz with handheld blender stick until smooth. Stir through mint and lemon juice. Set aside to fully cool.

Step 15

Prawns: Peel then chop meat into 0.75 - 1 cm pieces.

Step 16

Assemble: Smear crostini with pea puree. Pile on prawn, drizzle with olive oil, sprinkle with parsley and chilli.

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