Serves 6-8
2 large baguettes
¼ cup extra virgin olive oil
Salmon & Horseradish
1 cup crème fraÎche
1 tbsp horseradish cream
180g hot smoked salmon, coarsely flaked
2 tbsp salmon roe
dill sprigs, to serve
Fig & Prosciutto
150g goat’s curd
2 fresh figs, cut into thin wedges
2 slices prosciutto, coarsely torn
20g microgreens
1 tbsp vincotto
Brie, Radish & Watercress
200g ripe brie, thinly sliced
2 red radishes, finely shaved
½ cup watercress sprigs
1 tbsp extra virgin olive oil
2 tsp white wine vinegar
1 tsp wholegrain mustard
Preheat oven to 180°C. Thinly slice baguettes, diagonally, into 3mm-thick slices. Place on two oven trays. Drizzle with oil. Bake, turning occasionally, for 4-6 minutes or until golden. Set aside to cool.
To make salmon and horseradish crostini, combine crème fraîche and horseradish cream. Spread evenly among one-third of the crostini. Top with salmon and salmon roe; top with dill sprigs to serve.
To make fig and prosciutto crostini, spread half the remaining crostini with goat’s curd. Add fig and prosciutto. Top with microgreens; drizzle with vincotto.
To make brie with radish and watercress crostini, top remaining crostini with brie slices, radish shavings and watercress. Combine oil, vinegar and mustard. Drizzle over crostini to serve.
