Crostini
These delicious appetisers are fantastic when entertaining, and with the varied toppings they will suit every taste.
Preparation Time:20 minutes
Cooking Time:10 minutes
Level of Difficulty:Easy
Servings:18-20
Ingredients
- For the base:
- 2 small individual ciabatta sticks or 1 small, thin French stick.
- 2 tbsp Filippo Berio Extra Virgin Olive Oil
- For the Toppings:
- Pesto and Prawn
- 1 tomato, skinned and diced
- 1 tbsp pesto
- 6 cooked and peeled large or tiger prawns
- 6 small basil leaves
- Tuna with Herbs and Olives
- 80g can tuna chunks in brine
- A few sprigs dill or parsley, finely chopped
- 1 tbsp Fillipo Berio Extra Virgin Olive Oil
- 25g (1oz) black or green olives, stoned and sliced
- Egg and Bacon
- 2 rashers streaky bacon
- 1 large egg, hard-boiled
- 1 tbsp mayonnaise
- A few chives
Method
- Pre-heat the oven to 190oC/375oF or Gas Mark 5. Cut the ciabatta or French stick into thin slices about 5mm (1/4 in) thick. Place on a baking sheet and drizzle or brush with the olive oil. Bake for 10 minutes until light golden. (These can be made in advance and stored in an airtight container)
