Why recepie famous for?
Crostini is a fantastic two-bite finger food option that’s economical and easy to make, the perfect appetizer to pass around at a party or serve before dinner. The bread can be made days and days in advance – it stays crispy for ages!
Ingredients
CROSTINI: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
CAPRESE (MAKES 30):
350 g/ 12 oz baby bocconcini (small ones), cut into 8 (Note 2)
400 g/ 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
SMOKED SALMON WITH DILL CREAM CHEESE (MAKES 30):
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
500 g/ 1 lb smoked salmon , cut into 2cm / 4/5" x 7.5cm / 3" strips
75 g/ 2.5oz baby capers
30 dill sprigs , for garnish
MEDITERRANEAN (MAKES 30):
500 g/ 1 lb antipasto mix - olives (pitted), peppers, sun dried tomato, artichokes
250 g/ 8 oz ricotta , or similar (smooth easiest to spread)
PRAWNS/SHRIMP AVOCADO (MAKES 30):
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
Instructions
CROSTINI
Preheat oven to 160°C / 320°F.
Brush bread with oil, sprinkle with salt, flip and repeat.
Bake 5 minutes. Remove, then rub the surface lightly with garlic.
Bake for a further 5 minutes until completely crispy, then remove and cool.
Spoon over Topping(of choice. Transfer to serving platter and serve!
CAPRESE:
Place all ingredient 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. Transfer to serving platter.
Instructions
Finely chopped antipasto mix.Smear crostini with ricotta, pile of antipasto. Transfer to platter.
PRAWN/SHRIMP AVOCADO:
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 cook until just cooked. Remove, then repeat with remaining prawns.
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.
Assemble: Smear crostini with avocado, then spoon over shrimp. Transfer to serving platter.
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