3 ways Crostini Toppings

3 ways Crostini Toppings

  1. Crostini
  2. Red Pesto, Watercress and Wicklow Blue
  3. Cream Cheese, Parm Ham and Roasted Grapes
  4. Field mushrooms with roasted garlic, white and cream, with baby cos leaves

Ingredients

  1. For the Crostini
    • 2 tbsp olive oil
    • 1 clove of garlic
    • 1 french loaf, cut at an angle.
  2. For the Red Pesto, Watercress and Wicklow Blue
    • 100g red pesto
    • 2 generous handfuls of watercress
    • 2 tbsp salad dressing
    • 70g Wicklow Blue, crumbled
    • 8 slices crostini.
    • Olive oil to drizzle
  3. For the Cream Cheese, Parma Ham and Roasted Grapes
    • 100g cream cheese
    • 2 tbsp cream
    • 4 slices Parma Ham
    • 8 small bunches roasted grapes
    • 3 tbsp sherry vinegar
    • 8 crostini
  4. For the Field mushrooms with Roasted Garlic, White Wine and Cream, with Baby Cos Leaves
    • 8 baby cos leaves
    • 8 crostini
    • Salt and freshly ground black pepper
    • 1 tbsp parsley, chopped
    • For the sauce
      • 4 garlic cloves, roughly chopped
      • 2 shallots, sliced
      • 1 tsp thyme, chopped
      • 1 tbsp flat parsley, chopped
      • 120g wild mushrooms, trimmed and wiped
      • 2 tbsp butter
      • 100ml white wine
      • 120ml double cream

Method

  1. For the Crostini
    1. Slice the bread into thick slices about 2.5cm in thickness.
    2. Brush the olive oil together over both sides of the bread.
    3. Place in a preheated grill until golden.
    4. Cut the clove of garlic in half and rub over 1 side of each slice of the crostini.
  2. For the Red Pesto, Watercress and Wicklow Blue
    1. Combine the watercress and salad dressing.
    2. Spread over some red pesto onto the crostini.
    3. Pile the watercress onto the crostini.
    4. Crumble over the Wicklow Blue.
    5. Drizzle over a little olive oil and serve immediately.
  3. For the Cream Cheese, Parma Ham and Roasted Grapes
    1. To roast the grapes
    2. Preheat the oven to 220C / 200ºC fan/ Gas 7.
    3. Line a baking sheet with parchment paper. Lay out the bunches of red grapes. Drizzle with sherry vinegar and roast for about 10 minutes on one side and then turn them over and roast for around 8 minutes on the other side. (The cooking time depends on the size and sweetness of the grapes) Keep a check on them.
    4. The grapes should start to soften and some will begin to caramelise.
    5. Combine the cream cheese and cream and spread on the crostini, place twists of Parma ham on top.
    6. Finally, place a small bunch of roasted grape on the ham.
  4. For the Field mushrooms with Roasted Garlic, White Wine and Cream, with Baby Cos Leaves
    1. To prepare the mushrooms, heat the oil in a large frying pan, add the shallot and sauté, for about 4 – 5 minutes, add the garlic and lightly caramelize.
    2. Saute for about 2 minutes, add the thyme and parsley.
    3. Add the white wine and mushroom, sauté until just cooked.
    4. Stir in the cream and set aside.
    5. Place the crostini on a serving platter, place a lettuce leaf on top and spoon in a little mushroom mixture.
    6. Garnish with parsley and serve.