Ever since I was a little girl, I have loved helping my mum with canapés at her parties she threw, and then dressing up in my smartest little outfit to collect coats, or serve the nibbles. It was like I was born to entertain, and still to this day we do it almost every weekend and I love it! Here are my favorite Crostini recipes which remind me of being 7 years old, helping mum, and Christmas time!
Part baked baguettes (Recommend this for GF XXX)
Cream Cheese (I use low fat Waitrose own brand)
Smoked Salmon – highly recommend Loch Fyne Smoked Salmon available online or in the restaurants
Dill sauce (check its GF)
Pesto (Check its GF)
Smoked mussels or oysters (tinned)
Lemon sliced and then cut into tiny segments
Parma Ham / Salami
Set the oven to 180 degrees
Buy some part baked baguettes; I do gluten free for myself, and regular for the rest of the family, as the non GF lasts a little longer once the topings are on – I just serve on a separate plate mine, but still feel a part of it! Make sure all the prep is done separately so no cross contamination – I recommend to do GF first – and make extra, as you can freeze them!
Slice the baguette so you have rounds about 1 cm thick.
Mix a large glug of olive oil with some garlic puree – about 1 part garlic to 10 parts oil, and using a pastry brush, delicately brush both sides of the toasts with some oil, and place them on a baking tray.
Place in the oven for 5-15 minutes – this will vary massively depending on your oven, and the bread you have bought – gluten free does take longer – but don’t take your eye off them! When they are crisp to touch on both sides, they are ready to come out.
When cooled, you can place into a plastic tub lined with greaseproof paper, and put in the freezer until you need them. Or use them straight away.
Here are the topping combinations I love:
- Cream cheese, Dill Sauce, Smoked salmon, a slice of lemon on top
- Cream cheese, Smoked oyster or mussel (may need to cut in half), a slice of lemon on top
- Goats cheese, pesto & a sundried tomato
- Boursin with salami or parma ham
Once the toppings are on, you need to serve within a few minutes, they go soggy after about 20 minutes!