- December 2015
For the bases
- Baguettes or ciabattas
Gorgonzola pear, walnuts and honey
- Chunks of gorgonzola dulce
- Ripe pear
- Lemon juice
- Toasted walnuts
- Fresh thyme leaves
Cured ham, apple and mint
- Sharp eating apples (such as cox)
- Chopped fresh mint leaves
- Small squeeze of lemon juice
- Chopped red chilli
- Prosciutto or jamon Iberico
Chargrilled artichoke, basil and lemon
- Chopped fresh basil
- Lemon zest
- A little crushed garlic
- Chargrilled artichokes (from the deli counter at supermarkets)
- Basil leaves to garnish
- Drizzle of extra-virgin olive oil
Marinated anchovy, crushed olive and parsley
- Pitted green olives
- Lemon juice and zest
- Extra-virgin olive oil
- Freshly crushed garlic
- Handful of finely chopped parsley
- Marinated white anchovy fillets
- Cut baguettes or ciabattas into 1-2cm thick slices. Heat the oven to 200°C/180°C fan/gas 6.
- Lay the bread slices in a single layer on a baking sheet and bake for 6-7 minutes until golden but not completely dry all the way through.
- Cool, bag up and freeze until needed, then warm through in the oven briefly and top with one (or a mixture) of the following:
For the gorgonzola and pear:
- Mix the gorgonzola dolce with slices of ripe pear tossed in a touch of lemon juice, the walnuts, honey and thyme.
- Pile onto the crostini, arrange on a platter and scatter with a little more thyme to serve.
For the cured ham and apple:
- Grate the apples and toss with the mint, lemon juice and a little chopped red chilli, if you like.
- Season lightly, then divide among crostini and top each one with a slice of prosciutto or jamón iberico.
For the chargrilled artichoke:
- Mix the ricotta with plenty of chopped basil, the lemon zest, garlic and lots of salt and pepper.
- Spread onto crostini, then top with a piece of chargrilled artichoke. Garnish with basil leaves and a drizzle of extra-virgin olive oil. The artichokes are particularly good if you warm them gently in an oven before serving.
For the marinated anchovy and olive:
- Mix the olives with a good squeeze of lemon juice, a generous drizzle of the extra-virgin olive oil, some freshly crushed garlic, parsley and salt and pepper.
- Whizz in a food processor or mini chopper until finely chopped, then taste and season.
- Spread onto crostini, lay a couple of anchovies on top of each, drizzle with more olive oil, grate over a little lemon zest, then serve.
You don’t need quantities for these recipes – it depends on the size of your crostini and how much topping you want on each one. Let common sense be your guide. If using small baguettes, it will help if you chop the topping (cheese, anchovies, pears, apples, ham, artichoke) into smaller pieces.
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