Brioche Crostini Platter. The perfect canapé for this festive season!
Serves 6
1½ brioche loaf
50g butter, melted
1 tbsp caster sugar
1 tsp ground cinnamon
Strawberry & Mascarpone
250g strawberries, halved
1 tbsp caster sugar
1 vanilla bean, split
200g mascarpone
baby mint leaves, to serve
Nutella & Raspberry
½ cup Nutella spread
150g fresh raspberries
2 tbsp toasted hazelnuts, coarsely chopped
Ricotta, Pear & Honey
150g fresh ricotta
2 tsp icing sugar
1 corella pear, cored, finely shaved
¼ cup roasted walnuts
2 tbsp honey
Preheat oven to 180°C. Slice brioche into 1cm-thick slices. Use a 5cm round pastry cutter to cut discs from the brioche slices. Place on lined baking trays. Brush with melted butter. Combine sugar and cinnamon; sprinkle over brioche slices. Bake for 5 minutes or until crisp. Set aside to cool slightly.
To make the roasted strawberry crostini, combine strawberries, sugar and vanilla bean in a small roasting pan. Bake for 5 minutes or until strawberries begin to release their juices. Set aside to cool Spread mascarpone over one-third of the brioche discs. Top with strawberries and any juices, then top with baby mint leaves.
To make the Nutella and raspberry crostini, spread half the remaining brioche pieces with nutella. Top with raspberries and sprinkle with hazelnuts.
To make the ricotta, pear and honey crostini, combine ricotta and icing sugar in a small bowl. Spread over remaining crostini. Top with pear and walnuts. Drizzle with honey to serve.
