Saturday 30 June 2012


Following the post on fresh made bread, I couldn't resist but to put up something on crostini. The fun with crostini is that this crunchy and tasty appetizer can be the subject of a whole multitude of flavours, here is a simple recipe with endless possibilities!

For the actual crostini:

-Sliced bread
-Good olive oil
-A clove or two of garlic

1)Preheat oven to 400 and line a cookie sheet with parchment paper. Slice the bread in a relatively thick slice but no bigger than any bread sliced for a toaster.
2)Crush the garlic cloves so that their juice emerge, rub them against each piece of bread.
3)Brush each slice lightly on each side with some olive oil
4)Bake for 8 minutes at 400
5)Upon removing decorate with one of the following mixes:

Pear and smoked ham crostini:
-Thinly sliced asian pear
-Smoked ham
-Fresh chard
-red onion

Raspberry portobellow crostini:
-Ricotta (preferably home made)
-Raspberry Jam (home made too optimally!)
-Fried portobello mushrooms
-Sliced green onions

Fig and mascarpone crostini:
-Fresh figs
-Balsamic vinegar and oilve oil vinaigrette drizzled on top (the ratio is up to you, I add honey too!)
Green apple and smoked turkey crostini:
-Thinly sliced green apple
-Smoked turkey
-Sharp cheddar


  1. Hey there!
    Your springroll looks delicious and... I was wondering if you had any suggestions regarding how to prepare veal liver?
    Thanks a million! ;)

  2. Thanks! As for veal liver the most basic thing to do would be serve it with piles of caramelized onions after rubbing it in black pepper and sea salt. If you have a few, make foie gras or terrine!