Crostini | Recipe

Name: Crostini
Cook time: 45 min
Yield: 10 Personen
Ingredients: 2 baguettes; 6 tbsp olive oil; 3 tbsp JS Sandwich Seasoning; 250 g ricotta; 5 cherry tomatoes, halved; 3 tbsp balsamic vinegar; 10 basil leaves; Pinch salt; Pinch black pepper; 3 tbsp JS Sandwich Seasoning; 1 avocado; 4 tbsp ajvar; 2 tbsp JS Sandwich Seasoning; 1 tin tuna; 4 tbsp mayonnaise; 1 tbsp breadcrumbs; 2 spring onions; 100 g sour cream; 3 tbsp JS Sandwich Seasoning; 4 eggs; 1 tbsp mayonnaise; 1/2 bunch chives; Pinch salt; Pinch black pepper

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Cooking Time:

45 min

Difficulty:

Easy

Persons

Ingredients

For the crostini base:
2

baguettes
6 tbsp

olive oil
For the ricotta crostini:
3 tbsp

Sandwich Seasoning
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250 g

ricotta
5

cherry tomatoes, halved
3 tbsp

balsamic vinegar
10

basil leaves
Pinch

salt
Pinch

black pepper
For the avocado crostini:
3 tbsp

Sandwich Seasoning
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1

avocado
4 tbsp

ajvar
For the tuna crostini:
2 tbsp

Sandwich Seasoning
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1 tin

tuna
4 tbsp

mayonnaise
1 tbsp

breadcrumbs
2

spring onions
For the egg salad crostini:
3 tbsp

Sandwich Seasoning
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100 g

sour cream
4

eggs
1 tbsp

mayonnaise
1/2 bunch

chives
Pinch

salt
Pinch

black pepper

Method

Preheat the oven to 200°C.

Prepare the crostini base. Cut the baguettes into slices about 2 cm thick.

Arrange the baguette slices next to each other on a baking tray and drizzle evenly with olive oil. You may need two trays, or you can bake them in two batches.

Place the baking tray(s) in the oven and bake the baguette slices for 10–12 minutes until the crostini are golden brown and crispy. Rotate and swap the trays halfway through cooking time for even browning.

For the ricotta crostini, first whip the ricotta in a mixing bowl with the Sandwich Seasoning and pepper to flavour.

Once the crostini have cooled slightly, spread a dollop of ricotta mixture onto 10 slices. Garnish each slice with half a cherry tomato and a basil leaf. Drizzle the balsamic vinegar evenly over the crostini as a glaze.

For the avocado crostini, cut the avocado in half, remove the stone, peel and cut into slices about 1/2 cm thick.

Spread 10 baguette slices evenly with ajvar and top with the avocado slices. Drizzle the crostini with olive oil and sprinkle with the Sandwich Seasoning.

For the tuna crostini, drain the tuna and place in a bowl. Add the mayonnaise and breadcrumbs and mix thoroughly.

Finely slice the spring onions, add them to the bowl, and season everything with the Sandwich Seasoning. Divide the tuna mix evenly between 10 baguette slices.

For the egg mayo topping, hard-boil the eggs in boiling water for 8–9 minutes. Rinse under cold running water and leave to cool.

Peel and finely chop the eggs. Wash the chives, pat dry and snip into tiny pieces. Place the chives in a bowl with the eggs and mix with the sour cream and mayonnaise.

Season the egg mayo with salt and pepper, and spread onto 10 baguette slices. Garnish the crostini with the Sandwich Seasoning.

Nutritional information: (Per person)

Calories
364 kcal

Carbohydrates
28 g

Protein
13 g

Fat
26 g