These little canapes positively look like it for festive celebrations, and they’re truly simple to make in front of the occasion as well — a selection of nine crostini toppings which are quick and simple to assemble and perfect for an improvised drinks party. They can be produced using shop bought ingredients, many of which you may already have in your fridge or cupboard.
To make the crostini bases:
Pre-heat your oven to 180C/350F/Gas 4.
Cut thin slices from a baguette put onto a baking sheet in the preheated oven for 3-4 minutes or until the point when beginning to crisp, however, not color. Cut a fat garlic clove in half and rub the cut side over the unpleasant toasted side of the bread. Come back to the oven for a couple of minutes to marginally cook the raw garlic. Now you are ready to add your choice of toppings from the ideas below:
Smoked salmon, cream cheese and capers
Generously spread the crostini bases with cream cheese, wrap a couple of smoked salmon slices over the cheese and top off with a few capers, a squeeze of lemon juice and a grind of black pepper.
Sun-dried tomato with mozzarella pearls
Finely chop sun-dried tomatoes, season with naturally ground dark pepper and spread on crostini bases. Top with split mozzarella pearls and a lot of freshly ground dark pepper.
Artichoke and mint
Drain artichokes out of a container, roughly chop and blend with some finely shredded mint. Season with salt and freshly ground dark pepper and spread on crostini bases. Garnish with mint leaves.
Prosciutto and fig with balsamic drizzle
Wrap prosciutto onto crostini bases, top with sliced figs and drizzle over a little balsamic reduction.
Ham and cheese
Cut finely sliced ham to fit onto the crostini bases. Mesh over mozzarella cheese and season with naturally ground dark pepper. Place in the preheated oven for 4-5 minutes or until the point when the cheese has melted and is golden and bubbling.
Ham, asparagus and hollandaise sauce
Cut finely sliced ham to fit onto the crostini bases. Top with pan-fried, fine asparagus tips and spoon over a little hollandaise sauce from a container.
Tomato, mozzarella, and basil
Add chopped tomatoes, chopped mozzarella and finely shredded basil to a bowl. Season with salt and freshly ground dark pepper and blend well to join. Pile onto crostini bases and place in the pre-warmed oven for 4-5 minutes or until the point when the cheddar has melted. Garnish with basil leaves.
Ricotta and roasted grape
Add red or dark grapes to a roasting dish with a sprinkle of balsamic vinegar, a drizzle of sunflower oil, salt and crisply ground dark pepper. Place in the pre-heated stove for 25 minutes at that point leave to cool slightly. Liberally spread the crostini bases with ricotta cheese and make a dip in the inside with the knife. Spoon on a few roasted grapes and drizzle with a little of the sweet roasting juices.
Pate and cranberry sauce
Spread your most loved pate on the crostini bases and make a dip in the middle with the knife. Fill the dip with a spoonful of cranberry sauce. Garnish with a gherkin fan.
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