Recipe

Tomato Medley Crostini

24
Serves
30 MINS
Prep Time
18 MINS
Cook Time
18
Ingredients
Ingredients
Method
  • 800g Tomato Medley, halved if large
  • 1 sourdough loaf, cut into 24 thin slices
  • 3 tbs olive oil
  • to serve Extra virgin olive oil

Avocado topping

  • 1 avocado, mashed
  • 1 lime, juiced
  • 1 red chilli, thinly sliced

Broad Bean Topping

  • 160g frozen broad beans, thawed, peeled
  • 50g marinated feta, drained, crumbled
  • 2 tbs chopped mint,
  • 100g Parmesan, finely grated

Beetroot Topping

  • 100g piece fresh ricotta,
  • 200g (1 cup) beetroot dip,
  • 1/4 cup walnuts, toasted, chopped

Lemon Hummus Topping

  • 1 cup hommus,
  • 1 lemon, rind finely grated
  • 2 tbs pine nuts, toasted
  • 1 tbs flat leaf parsley, chopped
  1. Brush both sides bread slices with oil. Chargrill or barbecue 2-3 minutes each side or until golden and a little charred. Set aside to cool.
  2. For avocado topping; Combine the avocado and lime juice, season.  Spoon onto 6 pieces of crostini. Top with tomatoes and chilli.
  3. For the broad bean topping; Process the broad beans until finely chopped (not smooth). Transfer to a bowl, stir in the feta and mint. Spoon onto 6 pieces of crostini. Top with tomatoes and Parmesan.
  4. For the beetroot topping; Put the ricotta on a board and mash with a fork. Transfer to a bowl, stir in the beetroot dip and walnuts. Spoon onto 6 pieces crostini. Top with tomatoes.
  5. For the lemon hommus topping; Combine all the ingredients together. Spoon onto 6 pieces crostini. Top with tomatoes.
  6. Arrange all the crostini onto large board. Drizzle with extra virgin olive oil, season with salt and pepper. Serve.
Cooking Tip: You can bake the bread slices in oven on 220°C fan forced. Place in a single layer onto two baking trays, bake for 7-10 minutes until light golden, once cool they become crisp.