Crostini with creamed feta, parma ham, fig, balsamic and thyme >>
INGREDIENTS
1 sourdough baguette
250ml cream
200g feta
100g parma ham
6 fresh figs
Balsamic vinegar
Thyme leaves
Crostini with smoked salmon, sour cream, lemon, black pepper, beetroot and dill >>
INGREDIENTS
100g smoked salmon
250ml sour cream
1 lemon
Pepper
100g sweet pickled beetroot
100g dill
Crostini with poached pear, gorgonzola and walnut >>
INGREDIENTS
4 ripe pears
2 tbsp clear honey
150ml port
150ml red wine
300ml water
225g gorgonzola
200g walnuts
METHOD FOR ALL…
Slice the bread 1cm thick and toast in an oven at a low heat.
For the first topping, mix together the feta and cream in a bowl until combined. Once the bread is toasted remove from the oven and allow to cool.
Spread the feta cream mix onto the crostini followed by a piece of Parma ham. Slice the figs and place on top of each crostini and finish with a little drizzle of balsamic vinegar and some thyme leaves.
For the smoked salmon filling, mix together the sour cream with the juice of half a lemon and a twist of black pepper. Top the crostini with some good quality smoked salmon, followed by a dollop of the sour cream. Cut up the beetroot into matchsticks or cubes and top the sour cream with them. Finish with a sprinkling of dill.
For the third filling, make a poaching liquor with the sugar, port, wine, water, honey, star anise, cinnamon and citrus peel. Bring to the boil in a heavy bottomed saucepan and then lower to a gentle simmer. Peel the pears and place into the liquor to poach for 10-15 minutes until they become translucent and tender, then remove from the heat. Strain the pears and leave to cool. Once cooled cut into wedges and pile a few on to each crostini. Top with creamy blue gorgonzola and some crushed walnuts.
