Derek’s Cool Crostini’s – and toppings
Contributed by DC
This is what was left over 🙂
- one french stick (not too crunchy as it will be re-cooked)
- olive oil to brush
- Mackerel Pate 240g pack of smoked mackerel
- 180g soft cheese
- 2 Tbsp horseradish
- 1 tsp lemon juice
- handful of parsley
- 1 punnet cherry tomatoes (slightly larger ones are better)
- 1 garlic clove, minced (or paste/granules)
- 3 Tbsp balsamic vinegar
- 3 Tbsp olive oil
- 1 can chickpeas
- juice of 1 lemon
- 60ml well-stirred tahini
- 1 garlic clove, minced (or equivalent paste/granules)
- 2 Tbsp extra virgin olive oil
- 1/2 teaspoon ground cumin (optional)
- Dash ground paprika for serving
Preheat oven to Gas 6
- Slice the french stick at an angle into approx 1cm ovals
- Generously brush each side with olive oil and place on a baking sheet.
- Add to oven & cook for about 8 minutes (you want to catch them before they start burning/blackening at the edges). Turn and cook for about 4-5 minutes until the tops are nicely toasted. Remove and set aside to cool
Balsamic oven baked tomatoes
- Wash and half the cherry tomatoes. With the cut sides up, sprinkle with salt.
- Mix approx 3Tbsp balsamic and 3Tbsp olive oil in an oven proof bowl along with the minced garlic clove (should be enough to come partway up the sides of the tomatoes, add more if needed)
- Add the tomatoes to the bowl and toss, making sure the tomato halves are coated
- Pop into the oven uncovered for about 40 minutes, turning halfway through. At this point I like to have the cut sides in the cooking juice to soak it up
- When the tomatoes are just starting to break up, remove with a slotted spoon and set aside to cool. Save the (*lavahot*) cooking juices for future use.
- Remove skin from the mackerel (can be left if desired)
- Roughly break and toss into processor bowl.
- Add 150g of cream cheese, 2Tbsp horseradish, a handful of parsley and 1tsp lemon juice (not too much as thin the mixture)
- Blitz until smooth. Spoon out into a small bowl & garnish with some extra parsley leaves
- Blitz lemon juice and tahini for1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more (helps to make the hummus creamy)
- Add the olive oil, minced garlic, cumin (if using), and a 1/2 teaspoon of salt to the processor and blitz for 30 seconds, scrape again and process another 30 seconds or until well blended
- Drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and smooth.
- If the hummus is too thick or still has bits of chickpea, slowly add 2 to 3 Tbsps of water with the processor running, until you reach the perfect consistency
- Taste for salt and adjust as needed. Sprinkle with paprika to serve
Pile each crostini high with the toppings of choice and enjoy 🙂