This is a way of making quick nibbles to keep the ravenous hoards going if dinner is going to be a bit later than planned…..it’s all store cupboard stuff – if you don’t have a baguette, any bread, cut into small squares, will do.

They are so straightforward that it is easy to get another – family or guest – to help.

 

Recipe for dual-coloured quick crostini

 

For about eight people (they get on average two each)

 

  • One small baguette, approximately 8”/20 cm long
  • 190g/7 oz jar green pesto – at room temperature
  • 190g/7 oz jar sundried tomato paste – at room temperature
  • Olive oil for drizzling

 

  1. Heat the oven to about 210°C
  2. Cut the baguette into 16 slices – about ½”/1 cm thick
  3. Put on a flat baking tray lined with silicone paper
  4. Drizzle over a little olive oil (this helps to stop the crostini going soggy)
  5. Put the crostini in the oven for about five minutes – watch them carefully – as soon as they are golden, take them out.
  6. Divide the sundried tomato paste between the slices, and then top each with a generous spoonful of pesto – finish the jar.
  7. Serve with a flourish!

 

Do you know the difference between bruschette and crostini? If you are interested to know follow this link.

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