Entertaining this weekend? Our favourite crostini toppings!

Crostini have but one key role in life, and that is to be the toast for all the delicious toppings. At JUK we have a few firm favourites, these three being among them.

So make your next party a crostini party!

Making crostini

Preheat your oven to 160°C. Slice a stale baguette or loaf of bread into slices around half a centimetre wide. Toss slices in a few generous glugs of olive oil, and season with a little salt. Spread out on an oven tray and bake for 15–20 minutes, until crispy and lightly golden. Store in an airtight container for up to 2 weeks.

Tomato & basil bruschetta

Rub crostini with half a garlic clove. In a bowl mix together quartered cherry tomatoes, shredded basil leaves and finely diced red onion. Add a splash of red wine vinegar and a dash of olive oil. Season with salt and pepper. Spoon tomato mixture plus some of the juices onto crostini, and serve straight away.

Smashed pea, avocado & feta crostini

In a small bowl, roughly mash half a cup of cooked peas, half a cup of cooked edamame beans, half an avocado and 50g of crumbled feta. Add the zest and juice of 1 lemon, half a teaspoon of toasted fennel seeds and plenty of salt and pepper to season. Taste and adjust seasonings if necessary. Top with pea tendrils and thin slices of radish for a pop of contrasting colour.

Marinated courgette & cream cheese crostini

Thinly ribbon lengths of courgette, and place in a small bowl with the zest and juice of 1 lemon, plus salt and pepper to season. Slather your crostini with cream cheese, top with coils of courgette and garnish with finely sliced fresh mint.