[Xmas] Tomato & Fetta Crostini
& Smoked Salmon & Goat Cheese Crostini [12-14]
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
Chives
6
Mini Baguettes
(Contains: Gluten, Soy; May be present: Tree nuts, Eggs, Lupin, Milk, Sesame.)
1 packet
Dill Goat Cheese
(Contains: Milk;)
1 packet
Creamy Pesto Dressing
(Contains: Milk, Eggs, Walnut; May be present: Almond, Cashew, Macadamia.)
4
Tomato
2 sachet
Garlic & Herb Seasoning
200 g
Cold-Smoked Salmon
(Contains: Fish;)
1 packet
Balsamic Glaze
(Contains: Sulphites;)
1
Lemon
1 packet
Fetta Cubes
(Contains: Milk;)
Cooking Steps
Preheat the oven to 220C/200C fan-forced. Slice the mini baguettes on an angle into 1cm-thick slices. In a large bowl, combine the garlic & herb seasoning and a 3/4 cup of olive oil. Add the bread slices and toss until well coated.
Place the bread slices directly on the oven trays lined with baking paper until golden and crisp, 5-6 minutes. TIP: You can do this directly on the wire racks if you prefer!
Thinly slice the tomato. Crumble the fetta cubes. Finely chop the chives.
Spread the dill goat cheese over 1/2 the crostini. Tear or slice the smoked salmon into small pieces and lay over the goat cheese-topped crostinis. TIP: Roll or fold the salmon pieces to give the blinis some height! Zest the lemon and cut in half. Sprinkle the lemon zest over the salmon-topped crostinis. Garnish with black pepper and a squeeze of lemon juice.
Spread a layer of creamy pesto dressing over the remaining crostinis. Top with the sliced tomato and sprinkle with the fetta. Drizzle with the balsamic glaze.
Arrange the crostinis on a serving platter and garnish with the chives. Enjoy!
