Dual-coloured Quick Crostini
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. This is a favourite of the Chief Taster…’very tasty!’ was his verdict.
If you don’t have any sundried tomato paste you can very successfully make your own by mixing finely chopped sundried tomatoes with some tomato paste.
These crostini 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
- fresh basil to snip over, if you have any growing
- Heat the oven to about 210°C
- Cut the baguette into 16 slices – about ½”/1 cm thick
- Put on a flat baking tray lined with silicone paper
- Drizzle over a little olive oil (this helps to stop the crostini going soggy)
- Put the crostini in the oven for about five minutes – watch them carefully – as soon as they are golden, take them out.
- Divide the sundried tomato paste between the slices, and then top each with a generous spoonful of pesto – finish the jar.
- Serve, with any basil you have to hand snipped over, and with a flourish!
Do you know the difference between bruschette and crostini? If you are interested to know follow this link.