June 14, 2016

Two Crostini Recipes

By In Recipes
I cant lay any claim to originality on the recipes here; both types of crostini came from the June 2016 issue of Delicious magazine. With a couple of bottles of rosé open on the tasting table and the weather playing ball with glorious sunshine and nicely judged temperature, some food to accompany seemed apt. I was after something a little more substantial than a simple salad, but couldn’t be bothered to cook anything too complicated. It was too hot for a start to be slaving over a cooker. These crostini seemed ideal and, as it transpired, fitted the bill perfectly. Tasty and rather joyous with a glass of rosé.

OK who am I kidding. Who has just ONE glass of wine? Not me for sure. Certainly not when I’ve a plate brimming with these two crostini recipes.

Crostini Recipes

Two Crostini Recipes

Cherry and Goat's Cheese Crostini
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. Goat's Cheese
  2. Ripe Cherries
  3. Thyme Leaves
  4. Salt
Instructions
  1. Slice suitable bread (long baguette for example) and bake for 5-6 minutes at 200C/180Fan. Rub each slice with a cut garlic clove.
  2. Top with crumbled or sliced cheese, a couple of sliced and de-stoned cherries, sprinkled with chopped thyme and salt.
Adapted from From Delicious Magazine June 2016
Adapted from From Delicious Magazine June 2016
Spittoon Extra http://spittoonextra.biz/
Pea, Broad Bean and Ricotta Crostini
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Prep Time
20 min
Cook Time
5 min
Total Time
25 min
Prep Time
20 min
Cook Time
5 min
Total Time
25 min
Ingredients
  1. blanched peas
  2. double-podded broad beans
  3. 4 tbsp ricotta
  4. 15 g grated Parmesan
  5. grated zest of 1/2 lemon
  6. Extra Virgin olive oil
  7. Basil leaves
Instructions
  1. In a food processor pulse most of the peas and beans (keeping some back for topping) with the ricotta, Parmesan and lemon. Pour in enough olive oil to make a thick paste.
  2. Heat bread slices in the oven for 5-7 minutes at 200C/180Fan. Rub each with a slice of garlic. Spread the paste over the bread and top with the reserved peas and beans. Scatter over some basil and a squeeze of lemon juice.
Adapted from Delicious Magazine June 2016
Adapted from Delicious Magazine June 2016
Spittoon Extra http://spittoonextra.biz/

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