Crostini

It’s nearly new years eve! The last blow out of the holidays, so make it a good one!

If you’re hosting a party then impress your guests with this delicious crostini recipe. Crostini is great as a sharing starter, canape or part of the buffet as all you need is delicious bread and some different toppings – easy!

This recipe give you two types; one with chargrilled garcliky mushrooms and courgettes and the other with tomato and basil, but you can add literally anything and everything to one. Why not try smashed peas and mint or goats cheese, fig and and honey?

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Recipe

(makes enough for a party, about 24!)

For the bread:

2  loaves of ciabatta bread (1 loaf will make about 12 slices)

Good quality extra virgin olive oil

Salt and pepper

For the toppings

Courgette and mushroom:

1 tbsp olive oil

1 courgette

250g chestnut mushrooms or add in a few wild ones to be fancy

2 cloves of garlic

salt and pepper

Tomato and basil:

500g very ripe tomatoes

1 bunch of basil

2 cloves of garlic

1/2 tbsp balsamic vinegar

1 tsp of sugar

Salt and pepper

Heat your oven to 200c.

Slice the ciabatta into 1cm slices. Bake in the oven for 15 minutes, turning half way, until golden, then drizzle over some olive oil and sprinkle with salt and pepper.

For the toppings, heat up a frying pan and add in the olive oil. Slice the courgette and mushrooms and fry in the olive oil with the crushed garlic until brown and soft.=, then season. Leave to one side.

Dice all the tomatoes and mix with the ripped basil, garlic, balsamic vinegar, sugar and salt and pepper.

Top each slice of bread with a heaped helping  and sprinkle with more black pepper.

Serve on a large platter or board along with drinks.

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