Quick Canapé Crostini
These delicious crostini variations are the perfect appetizer for any occasion. The crispy baguette slices are topped with a variety of flavorful toppings, including a fresh tomato and herb mix, creamy white bean mash, and tangy goat's cheese with sweet figs. Easy to assemble and full of vibrant flavors, these crostini are sure to impress your guests at your next gathering.
— Constant Cookbook
Ingredients
- 1 baguette
- extra virgin olive oil
- 1 garlic
- 2 large ripe tomatoes
- extra virgin olive oil
- small handful basil
- pinch sugar
- salt and freshly ground black pepper
- 100g/3½oz canned cannellini beans
- 2 slices prosciutto
- small handful of wild rocket
- 100g/3½oz rindless soft goats’ cheese
- 2 fresh figs
- small handful of mint
- 1 tsp balsamic vinegar
- , for drizzling honey
Instructions
- Preheat the oven to 190C/375F/Gas 5.
- Trim the ends of the baguette and cut it into diagonal slices about 2cm/1in thick. Place on a large baking sheet, drizzle with oil and bake for 7-8 minutes.
- For the tomato, basil and mint variation, roughly chop the tomatoes and place in a small bowl. Drizzle a little oil over, rip up the basil and mint leaves and add them along with salt, pepper and sugar to taste. Toss everything together.
- For the white bean variation, put the cannellini beans in a small bowl, add a good drizzle of oil, seasoning and then mash roughly with a fork. Cut the slices of prosciutto in half.
- Finally, for the goatsâ cheese variation, mash the goatsâ cheese with a fork in a small bowl and season, to taste with salt and freshly ground black pepper. Cut the figs into eight pieces.
- Remove the crostini from the oven. They should be just crisp. Cut the garlic clove in half and rub the cut edge all over their tops.
- Now to assemble, simply spoon the tomato mixture onto eight of the crostini.
- Arrange the rocket on eight more and dollop the mashed cannellini beans on top. Lightly scrunch the prosciutto up and arrange on top of each one.
- Finally, spread the goatsâ cheese over the remaining eight crostini, arrange a couple of pieces of fig on top of each, scatter the mint leaves over and drizzle with a little balsamic and honey.
- Arrange the crostini on a large serving platter or cake stand and serve.
Cook Time
10M
Prep Time
PT30M
Yield
Makes 24
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