Crostini Two Ways
with Tomato & Fetta | Smoked Salmon & Goat Cheese | Serves 4+
Start the feast with a colourful spread of crisp crostini. Topped with goat cheese and smoked salmon plus tomato and fetta, these bright bites are definitely the toast of the town!
Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
garlic & herb seasoning
3
mini baguettes
(Contains: Gluten, Soy, Wheat; May be present: Eggs, Lupin, Milk, Sesame, Soy, Almond, Hazelnut.)
2
tomato
1 packet
Fetta Cubes
(Contains: Milk;)
1 bag
parsley
1
lemon
1 packet
dill goat cheese
(Contains: Milk;)
1 packet
creamy pesto dressing
(Contains: Milk, Eggs, Walnut; May be present: Almond, Macadamia, Cashew.)
1 drizzle
balsamic glaze
(Contains: Sulphites;)
1 packet
cold-smoked salmon
(Contains: Fish;)
Not included in your delivery
1
olive oil
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Slice mini baguettes on an angle into 1cm-thick slices. • In a large bowl, combine garlic & herb seasoning and 1/4 cup of olive oil. Add baguette slices, then toss until well coated. • Divide baguette slices between two lined oven trays. Spread out in a single layer. Bake until golden and crisp, 5-6 minutes.
TIP: You can bake the baguette slices directly on oven wire racks if you prefer!
• Thinly slice tomato. Crumble fetta cubes. Zest lemon, then slice in half. Tear or slice cold-smoked salmon into small pieces. • Spread dill goat cheese over 1/2 the baked crostini. Top with smoked salmon and a squeeze of lemon juice. Sprinkle with lemon zest. Season with pepper.
TIP: Roll or fold the salmon pieces to give the crostini some height!
• Spread a layer of creamy pesto dressing over remaining baked crostini. • Top with sliced tomato. Sprinkle with crumbled fetta. Drizzle with balsamic glaze.
• Arrange the tomato and fetta crostini and smoked salmon crostini on serving platters. • Tear over parsley to serve. Enjoy!
