Recipe: Festive Crostini

Prepare the Crostini

• Slice the bread thinly. 
• Brush both sides with extra virgin olive oil and rub side with garlic, sprinkle with salt. 
• Pan fry or bake on a tray until crisp. 

5 Festive Crostini Topping Ideas

Caprese
Makes 16
Ingredients

• 4 baby bocconcini(small ones), cut into 4
• 4 cherry tomatoes, cut into 4
• basil leaves , finely sliced
• 2 tbsp extra virgin olive oil
• salt and pepper 
• 3 tbsp balsamic glaze 

Directions

• 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. 
• You’ll love the combination of the creamy bocconcini with the juicy cherry tomatoes, fresh basil and the pops of intense sweet and tang from the balsamic glaze!

Strawberry & Honey with Ricotta
Makes 16

Ingredients

• 160g smooth ricotta
• 14 - 16 ripe strawberries , (sliced 3mm thick)
• 2 tbsp honey
• 2 tsp fresh thyme leaves

Directions

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

Super fast, looks so pretty, and a wonderful flavour combination!

Scotch Fillet with Hot English Mustard 
Makes 16

Ingredients

• 180g scotch fillet steak, finely sliced
• 16 baby rocket/ coriander leaf , for garnish
• 2 tsp Hot or Mild English Mustard
• 160g goats cheese , softened (or Danish feta)

Directions

• Spread crostini with English Mustard.
• Drape with a slice of scotch fillet and top 
• Add a dollop of goats cheese. 
• Garnish with a sprig of rocket.

Garlic Prawns on Parmesan Basil Pesto
Makes 16

Ingredients

• 250g prawns peeled and deveined
• 1 garlic cloves , minced
• Salt and pepper to taste
• 2 tbsp olive oil , separated
• 1 eschallots/French onions , finely chopped
• 1/4 cup coriander leaves, finely chopped
• 2 tbsp lime juice
• Parmesan Basil Pesto (see recipe)

Ingredients for Homemade Parmesan Basil Pesto:

• 20g (2 Tbsp) Pine Nuts
• 25g (¾-1 Cup) Basil Leaves
• 15g (3 Tbsp) Parmesan Cheese
• 2 Cloves Garlic
• 50ml (3 Tbsp + 1 Tsp) Olive Oil
• Instructions for homemade Parmesan Basil Pesto:
• Toast the pine nuts in small a dry frying pan.
• Transfer to a mini blender or pestle and mortar, add the remaining ingredients and blitz until an appropriate texture is achieved.

Directions

• 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.
• Cool, then chop into small pieces and transfer to bowl. Add 1 tbsp olive oil, eschallots, coriander and lime. 
• Toss, then add more salt and pepper to taste.
• Smear crostini with Parmesan Pesto
• Top with prawns
• Drizzle with olive oil and add a sun dried tomato

The duo of green and red is so festive!

Mediterranean 
Makes 16

Ingredients

• 160g ricotta 
• 250g antipasto mix - olives(pitted), peppers, sun dried tomato, artichokes

Directions

• Smear ricotta on the crostini, top with chopped olives sun dried tomatoes and mixed antipasto.  

A great way to bring together variations of flavours and textures.