Name: Crostini
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Ingredients: 1 round italian-style ring loaf; Olive and herb topping; 250 gram green olives, seeded; 1 (25g) baby brown onion, chopped coarsely; 1 clove garlic, crushed; 1/3 cup (80ml) extra virgin olive oil; 1 tablespoon fresh flat-leaf parsley, finely chopped; 1 teaspoon fresh oregano, finely chopped; 1 teaspoon lemon juice; Tomato anchovy topping; 3 (225g) medium roma tomatoes, sliced thinly; 150 gram mozzarella, sliced thinly; 45 gram can anchovies, drained; Mixed mushroom topping; 10 gram dried porcini mushrooms; 1 cup (250ml) boiling water; 30 gram butter; 2 tablespoon olive oil; 125 gram swiss brown mushrooms, sliced thinly; 125 gram button mushrooms, sliced thinly; 125 gram flat mushrooms, sliced thinly; 2 clove garlic, crushed; 1/4 teaspoon ground nutmeg; 2 teaspoon lemon juice; 2 tablespoon fresh flat-leaf parsley, finely chopped

Crostini

Skip to Recipe

Serves 6

Prep

30M

Cook

15M

Total

45M

Ingredients

1 round italian-style ring loaf

Olive and herb topping

250 gram green olives, seeded

1 (25g) baby brown onion, chopped coarsely

1 clove garlic, crushed

1/3 cup (80ml) extra virgin olive oil

1 tablespoon fresh flat-leaf parsley, finely chopped

1 teaspoon fresh oregano, finely chopped

1 teaspoon lemon juice

Tomato anchovy topping

3 (225g) medium roma tomatoes, sliced thinly

150 gram mozzarella, sliced thinly

45 gram can anchovies, drained

Mixed mushroom topping

10 gram dried porcini mushrooms

1 cup (250ml) boiling water

30 gram butter

2 tablespoon olive oil

125 gram swiss brown mushrooms, sliced thinly

125 gram button mushrooms, sliced thinly

125 gram flat mushrooms, sliced thinly

2 clove garlic, crushed

1/4 teaspoon ground nutmeg

2 teaspoon lemon juice

2 tablespoon fresh flat-leaf parsley, finely chopped

Method

1.Preheat oven to 180°C (160°C fan-forced).

2.Cut bread into 1cm slices, place in single layer on 2 oven trays. Bake, uncovered, for about 5 minutes on each side, or until browned lightly and crisp; cool.

3.To make olive and herb topping: Blend or process olives, onion and garlic until finely chopped; with motor operating, add oil in thin stream, process until combined. Stir in herbs and juice.

4.To make tomato anchovy topping: Place tomato slices, cheese and anchovies on crostini; grill until cheese melts.

5.To make mixed mushroom topping: Place porcini mushrooms in a small heatproof bowl, cover with the boiling water, stand for 30 minutes. Drain mushrooms, reserve ⅓ cup (80ml) of the liquid. In a large frying pan, heat butter and oil, add all the mushrooms, garlic and nutmeg; cook, stirring, for 5 minutes. Add reserved liquid; cook, uncovered, for about 5 minutes, or until liquid has evaporated. Stir in juice and parsley.

6.Serve crostini with toppings.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy