Keep these two effortless, last-minute appetisers on hand for when guests drop by - they come together in minutes and look beautifully considered. Think perfectly thin baguette slices brushed with Olive Oil and toasted until crisp, topped with fresh Tomato and Basil, or Cucumber, Dill and Feta. Paired with smooth, creamy bases that hold every topping in place, they’re simple to prepare, elegant to serve, and just right for relaxed entertaining.
Crisp Olive Oil Crostini topped with fresh Tomato & Basil.
Prep time: 15 minutes l Cook time: 20 minutes l Makes: 30-34
Ingredients
Crostini
1 bread stick (or thin baguette), sliced into 1 cm rounds
4 tablespoons extra virgin Olive oil
1 teaspoon fine Sea Salt
¼ teaspoon cracked Black Pepper
Tomato & Basil topping
½ cup Ricotta
1 tablespoon Balsamic Glaze
1 teaspoon finely grated fresh Ginger
1 tablespoon extra virgin Olive Oil
200 g snacking Tomatoes, quartered
Fine Sea Salt and cracked Black Pepper, to taste
Baby Basil leaves, to serve
Method
- Preheat the oven to 170°C fan-forced. Arrange the bread slices in a single layer on a large lined baking tray. Drizzle with the Olive Oil and season with Salt and Pepper. Bake for 18 - 20 minutes, until golden and crisp. Remove from the oven and cool slightly.
2. Prepare the Tomato & Basil topping. In a small bowl, combine the Ricotta, Ginger and Olive Oil. Season to taste and mix well. In a separate bowl, gently toss the Tomatoes, Balsamic Glaze, with a pinch of Salt and Pepper.
Crisp Olive Oil Crostini topped with Cucumber, Dill & Feta.
Prep time: 15 minutes l Cook time: 20 minutes l Makes: 30-34
Ingredients
80 g Creme Fraiche
200g Cucumber, very thinly sliced
2 tablespoons Red Wine Vinegar
1 tablespoon extra virgin Olive Oil
Fine Sea Salt and cracked Black Pepper, to taste
5g fresh Dill, finely chopped
40g Feta, crumbled
Finely grated Lime zest to serve
½ Jalapeño, thinly sliced, to serve
Method
- Prepare the Cucumber, Dill & Feta topping. Place the Cucumber in a bowl with the Vinegar, Olive Oil, Feta and Dill. Season lightly and toss to combine. Mix through and set aside.
2. Spread the Ricotta mixture generously over half of the Crostini. Top with the Tomatoes and finish with baby Basil leaves. Top the remaining Crostini with Creme Fraiche, Cucumber mixture, scatter over the Lime zest, and Jalapeño slice on each Crostini.
3. Arrange on a platter and serve immediately while the crostini are crisp.
