Crostinis

Introduction

Not going to lie to you – this is just posh toast, but they work fantastically as appetizers or hors d’ouevres; a wonderful way to start a dinner party so the guests aren’t antsy awaiting the first real course.

Here are just a few suggestions for what you can do – not recipes so much as suggestions.

Basic Crostini

1. Cut a roll into thin slices
2. Toast lightly on both sides under the grill.

Fruit and Balsamic

1. To make the glaze, reduce some balsamic vinegar in a frying pan.  When its volume has halved, take off the heat.  It will soon turn thick and sticky.
2. Add fruit to the crostinis and dab over the glaze – dried apricots, peaches and fried cherry tomatoes all work brilliantly.

Pesto and Cheese

1. Spread pesto over the crostini and toast for another minute or so.
2. Add grated/thinly sliced cheese.  I used red leicester, but really shaved parmesan would be ideal.  Garnish with a basil leaf.

Paté and Chutney

1. Yeah…just spread some paté then dab over a little onion chutney.

Prawn Cocktail

1. Mix a little tomato sauce and lemon juice into mayonnaise to create a basic Marie-Rose sauce.
2. Place a small lettuce leaf on the crostini, topped with 1 large or several small prawns, topped with the Marie-Rose sauce

Smoked Salmon and Cream Cheese

1. Need I say more?

Honey and Ham

1. Cut the ham to roughly the side of the crostini.
2. Drizzle over runny honey
3. If so inclined, a few dabs of English Mustard would work well here

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