8 Fabulous Crostini Topping Ideas for Christmas Recipe

30 Minute Easy 8 Fabulous Crostini Topping Ideas

30 mins Serves 16-30

read also: Brown Sugar Ham Glaze for Christmas Recipe

Ingredients:

CROSTINI BREAD:

• 30 slices artisan type baguette or French stick , cut 0.5cm / 1/4-inch thick on the diagonal (Note 1)
• 3 tbsp extra virgin olive oil
• salt
• 1 garlic clove , cut in half

CAPRESE (MAKES 30):

• 350g/ 12 oz baby bocconcini (small ones), cut into 8 (Note 2)
• 400g/ 14 oz cherry tomatoes , cut into 8 (Note 3)
• 1/2 cup (packed) basil leaves , finely sliced
• 3 tbsp extra virgin olive oil
• 3/4 tsp salt and pepper , each
• 4 tbsp balsamic glaze , store bought or homemade

SMOKED SALMON WITH DILL CREAM CHEESE (MAKES 30):

• 250g/ 8oz spreadable cream cheese (or creme fraiche, Note 4)
• 2 tsp lemon zest
• 2 tbsp lemon juice
• 1 tsp salt and pepper , each
• 1/3 cup dill , finely chopped
• 500g/ 1 lb smoked salmon , cut into 2cm / 4/5" x 7.5cm / 3" strips
• 75g/ 2.5oz baby capers
• 30 dill sprigs , for garnish

MEDITERRANEAN (MAKES 30):

• 250g/ 8 oz ricotta , or similar (smooth easiest to spread)
• 500g/ 1 lb antipasto mix - olives (pitted), peppers, sun dried tomato, artichokes

GARLIC PRAWNS/SHRIMP AND AVOCADO (MAKES 30):

• 500g/1 lb prawns/shrimp , peeled and deveined
• 2 garlic cloves , minced
• 1/2 tsp each salt and pepper
• 3 tbsp olive oil , separated
• 2 eschallots/French onions , finely chopped
• 1/4 cup coriander/cilantro leaves , finely chopped
• 2 tbsp lime juice
• 2 avocados , halved and seed removed

STRAWBERRY WITH GOATS CHEESE AND HONEY - NEW! (MAKES 16)

• 160g / 5.5 oz goats cheese , softened (or cream cheese, Danish feta or a good smooth ricotta)
• 14 - 16 ripe strawberries , sliced 3mm / 1/8" thick
• 2 tbsp honey
• 2 tsp fresh thyme leaves

RARE ROAST BEEF WITH HOT ENGLISH MUSTARD - NEW! (MAKES 16)

• 2 tsp Hot English Mustard or more, if you’re brave!
• 160g / 5.5 oz goats cheese , softened (or cream cheese, Danish feta or a good smooth ricotta)
• 180g / 6oz rare roast beef , shaved or finely sliced
• 16 baby rocket/arugula leaf , for garnish

HOLIDAY TAPENADE - NEW! (MAKES 16)

• 1/2 cup parsley , finely chopped
• 1/2 cup dried cranberries , separated (they tend to stick together)
• 1/4 cup pitted black olives , finely chopped
• 1/4 cup pitted green olives , finely chopped
• 1/4 cup almonds (preferably blanched) , finely chopped
• 2 tbsp extra virgin olive oil

CHILLI AND MINT PRAWNS ON PARMESAN PEA PUREE - NEW! (MAKES 16)

• 150g / 5oz frozen peas
• 1/2 small garlic clove , minced
• 2 tbsp parmesan , finely grated
• 1/4 tsp each salt and pepper
• 250g / 8oz cooked peeled prawns/shrimp (500g/1lb cooked whole, Note 5)
• 2 tbsp mint leaves , finely chopped
• 2 tsp lemon juice
• extra virgin olive oil , for drizzling
• 1 tbsp parsley , finely chopped
• 1 tbsp large red chilli (cayenne peppers) , deseeded and finely chopped

read also: Juicy Slow Cooker Turkey Breast for Christmas Recipe

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Instructions

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CROSTINI

1. Preheat oven to 160°C / 320°F (all oven types).
2. Brush bread with oil, sprinkle with salt, flip and repeat. Bake 5 minutes.
3. Remove, then rub the surface lightly with garlic. Bake for a further 5 minutes until completely crispy, then remove and leave to cool fully before adding toppings.

CAPRESE:

1. Place all ingredients except balsamic glaze in a bowl and gently toss. Taste and add more salt & pepper if desired. Spoon onto crostini, then drizzle with balsamic glaze. Done!

SMOKED SALMON WITH DILL CREAM CHEESE:

1. Mix cream cheese, lemon zest, lemon juice, dill, salt and pepper. Spread on crostini, then fold salmon pieces on top. Top with 3 capers and sprig of dill each. Serve!

MEDITERRANEAN:

1. Finely chop antipasto mix. Smear crostini with ricotta, pile on antipasto. Ready!

GARLIC PRAWN/SHRIMP AND AVOCADO:

1. Cook prawns: Toss prawns with 1 tbsp oil, garlic, salt and pepper. Preheat large skillet over high heat with 1 tbsp olive oil. Add half the prawns and sauté until just cooked. Remove, then repeat with remaining prawns.
2. Cool, then chop into 0.75cm / 1/3" pieces and transfer to bowl. Add 1 tbsp olive oil, eschallots, coriander and lime. Toss, then add more salt and pepper to taste.
3. Assemble: Smear crostini with avocado, then spoon on shrimp. Serve! No, wait - Eat one yourself, then serve. Because they'll be gone before you can even put the plate down, trust me! 😂

STRAWBERRY WITH GOATS CHEESE AND HONEY:

1. Spread crostini with goats cheese. Layer strawberry slices. Drizzle with honey just before serving and sprinkle with thyme leaves.

RARE ROAST BEEF WITH HOT ENGLISH MUSTARD:

1. Spread crostini with as much English Mustard as you dare(!), then cream cheese. Drape with a slice of beef, top with sprig of rocket.

"HOLIDAY TAPENADE":

1. Mix chopped tapenade ingredients in a small bowl. Set aside for at least 30 minutes to let the flavours meld, then taste and add salt if required.
2. Spread crostini with goats cheese. Pile on tapenade. Serve!

CHILLI AND MINT PRAWNS ON PARMESAN PEA PUREE:

1. Pea puree: Boil peas per packet directions until soft, then drain well. Transfer to small bowl with high sides. Add garlic, parmesan, olive oil, salt and pepper. Blitz with handheld blender stick until smooth. Stir through mint and lemon juice. Set aside to fully cool.
2. Prawns: Peel then chop meat into 0.75 - 1 cm pieces.
3. Assemble: Smear crostini with pea puree. Pile on prawn, drizzle with olive oil, sprinkle with parsley and chilli.

Recipe notes

1. Bread - use a thin stick of bread so the crostini is small. They should be around 2 bite size once sliced on diagonal - Artisan / sourdough bread works best because they toast up really crisp which means they stay crispier for longer once toppings are on. But any thin bread can be used.

2. Baby bocconcini - they are just small bocconcini, about the size of cherry tomatoes (they're also called "cherry bocconcini")

3. Caprese - cut the bocconcini and cherry tomatoes into roughly the same size.

4. Spreadable Cream Cheese is just softer cream cheese than what you get in blocks. It comes in tubs. If you can't find it, softened normal cream cheese is fine too, or creme fraiche.

5. Cooked prawns - if you prefer to cook your own, use this Garlic Prawns recipe. It will make the crostini even more amazing! Use recipe scaler to adjust quantity (click on servings and slide down to 250g/8oz prawns).

6. Making ahead - crostini can be made 5 days ahead, stored in an airtight container. Toppings should be made fresh, though you can chop and do things to prepare ahead. Just make sure they're 100% crisp out of the oven. Once assembled, they stay pretty crispy for 30 minutes+ if made using artisan bread. Even after an hour they're still acceptably crispy!

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