Crostini

Crostini, loosely translated in Italian mean “little toasts” and are the perfect blank canvas for any kind of topping.  They are perfect to serve up before a meal, especially if you’re entertaining, as the crostini can be made in advance and stored in a container, ready to top with whatever takes your fancy (they keep for ages).  Just a smear of soft cheese or pesto will do, or you can go all out and layer some delicious ingredients to make something that looks and tastes delicious (and a little bit fancy).

These are my go-to ‘little bites’ when I want to make something that looks impressive but is super simple.

To make the crostini

Cut a baguette, ciabatta, or other small crusty bread into 1cm slices. Drizzle with a little olive oil, then place on a large baking tray in a single layer in the oven on moderate heat, around 160 C, until dry and crisp. Cool, then top with your favourite combination of flavours. To make in advance, once cool, store in an airtight container until ready to use.

One tip – don’t top them until ready to serve or the crostini may absorb whatever is on top and turn soggy.

Here’s some of my favourite toppings. I like crostini with some kind of creamy base, so the rest of the ingredients have something to ‘stick to’, but a simple stack of salami and cheese, or tumbled fresh tomatoes with basil and olive oil would be perfect too.

 

KALAMATA OLIVE TAPANADE WITH RICOTTA AND THYME

• Spread some fresh ricotta onto each crostino
• Top with a spoonful of tapenade (store bought) – or make your own by blitzing a 175g jar of kalamata olives in a food processor with a small clove of garlic, 2 anchovy fillets, 1 tsp capers, 2 tsp olive oil, the juice and zest of 1/2 a lemon and some freshly ground black pepper.
• Drizzle with olive oil
• Sprinkle with chopped fresh thyme
• (Any leftover tapenade can be kept covered in the fridge for 2 weeks and can be used in pasta, in a sandwich, tossed through potatoes or simply spooned onto crackers for a little snack)

BROAD BEAN, ROASTED CAPSICUM, FETA, BALSAMIC SYRUP

• Cook 2 cups raw or frozen broad beans in boiling salted water until tender. Drain and pinch the skins off. Mash roughly and mix through 1/2 diced red onion, a handful of basil and mint, chopped, a finely diced chilli (1/2 or a whole one depending on how much heat you like), juice of 1/2 a lemon, pinch of salt and a drizzle of olive oil.  Taste and adjust seasoning if necessary.  You want a chunky puree so add olive oil to suit.
• Spoon onto each crostino.
• Top with slices of roasted capsicum (store bought is fine)
• Crumble some feta over the top
• Finish with a drizzle of balsamic vinegar syrup (easily found in the store)
• (Any leftover broad bean paste is delicious simply served as a dip with crackers or fresh bread)

MASCARPONE, SALAMI, TOMATO, FENNEL

• Spread crostini with mascarpone (any creamy cheese will work)
• Top with thinly sliced salami of your choice
• Add quartered cherry tomatoes, and a little salt
• Drizzle with a little olive oil
• Sprinkle with crushed fennel seed

There are so many other combinations, there really is no limit to what you can top these crunchy little crostini with. Some other ideas for you:

• Ricotta mixed with a little horseradish, rare roast beef, red onion, capers
• Bocconcini, sliced tomato, basil
• Basil pesto, toasted pinenuts, oven toasted shards of prosciutto
• Nduja, shaved parmesan
• Rocket, roasted capsicum, spicy salami
• Camembert, peaches, honey, rosemary
• Blue cheese, pears, honey
• Goat cheese, fresh strawberries, honey
• Smoked salmon, cream cheese, lemon, dill
• Guacamole, grilled prawns, lemon
• Honey whipped ricotta, prosciutto, fresh peaches, thyme
• Lemon infused ricotta, fresh figs, balsamic syrup

I could go on, there are just so many possibilities.

Try making crostini for yourself and you’ll see just how versatile they can be, and most of all, delicious!

Recipe from my cookbook Food for Sharing – Italian Style.