Crostini Three Ways

Ingredients

• Baguette or ciabatta (Sliced; amount not specified)
• Olive oil (For brushing both sides of the bread; amount not specified)
• 1 tbsp Burrata (For the mortadella topping, per crostini)
• Basil pesto (A few small amounts per crostini; quantity not specified)
• Mortadella (A piece per crostini; quantity not specified)
• Pistachios (Chopped; some per crostini, quantity not specified)
• 115 g Ricotta (About 115 g)
• 1 tbsp Greek yogurt
• 1 tbsp Olive oil (For the whipped ricotta)
• Salt (A big pinch for the ricotta mixture; additional salt to taste for the fig topping and blackberry topping)
• 0.25 Fig (A quarter per crostini)
• Honey (A drizzle per crostini; amount not specified)
• Black pepper (To taste on fig and blackberry toppings)
• Thyme (For the fig and blackberry toppings; quantity not specified)
• 1 tbsp Burrata (For the blackberry topping, per crostini)
• 0.5 tsp Blackberry jam (Around 1/2 tsp per crostini)
• Blackberries (Fresh, halved; some per crostini, quantity not specified)

Steps

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

   Slice the baguette or ciabatta. Brush both sides of each slice with olive oil.

3. 3

   Arrange the slices on a baking tray and bake for 10 minutes. Flip the slices and bake for a further 5 minutes, until crisp. Alternatively, fry the bread in butter or oil until crispy; the amount and timing for this method are not specified.

4. 4

   For the mortadella crostini, spread 1 tablespoon of burrata on each toast. Add a few small amounts of basil pesto, a piece of mortadella, and chopped pistachios.

5. 5

   For the fig-and-honey crostini, blend the ricotta, Greek yogurt, 1 tablespoon olive oil, and a big pinch of salt until smooth and creamy.

6. 6

   Spoon some whipped ricotta onto each toast. Add a quarter of a fig, a drizzle of honey, and salt, black pepper, and thyme.

7. 7

   For the blackberry crostini, spread 1 tablespoon of burrata on each toast. Add around 1/2 teaspoon blackberry jam and fresh blackberry halves, then season with thyme, salt, and black pepper.

8. 8

   If making the toasts ahead, they can be prepared earlier in the morning and kept crisp; add the toppings near the time guests arrive. Arrange on a serving plate and serve.

Notes

The recipe does not specify the number or size of bread slices, the amounts for several toppings, or a serving yield. It suggests frying the bread in butter or oil as an alternative, without specifying how much. The transcript says the crostini can be made earlier in the morning and topped close to serving.

Nutrition per serving

• appetizer
• vegetarian-option
• holiday
• Christmas
• toasted
• make-ahead