This mixed crostini platter tastes as good as it looks. With a variety of toppings from smoked salmon to beetroot hommus, there’s something for everyone.
Serves1212
Cook time25 mins25 minutes
Prep time30 mins30 minutes, + cooling time
+ cooling time
Ingredients
2 sourdough baguettes, cut into 5mm-thick slices
Prawn cocktail
1/4 cup (60ml) seafood cocktail sauce
1 cup finely shredded baby cos lettuce
250g Coles Australian Cooked Prawns, peeled, deveined
Finely chopped chives, to sprinkle
Beetroot hommus with blue cheese
1 cup (100g) walnuts
2 tbs honey
150g beetroot dip
100g blue cheese, crumbled
Avocado and salmon
200g spreadable cream cheese
1 avocado, stoned, peeled, chopped
2 tsp lemon juice
2 tsp horseradish cream
100g smoked salmon slices
Dill sprigs, to serve
Lemon zest, to serve
Goat’s cheese with fig and prosciutto
150g marinated goat’s cheese
6 slices prosciutto, coarsely torn
4 dried figs, thinly sliced
Mint leaves, to serve
Tandoori chicken and cucumber
2 Coles RSPCA Approved Australian Chicken Thigh Fillets, cut into 2cm pieces
1 1/2 tbs tandoori paste
1 tbs Greek-style yoghurt
200g Coles Tzatziki
2 Coles Australian Qukes Baby Cucumbers, thinly sliced
Coriander leaves, to serve
Tapenade with roasted peppers
95g jar black olive tapenade
300g jar whole roasted peppers (capsicum), drained, torn
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat a barbecue grill or chargrill on medium. Spray baguette slices with olive oil spray. Cook on grill, in 2 batches, for 1-2 mins each side or until lightly toasted.
Step 2
To make the prawn cocktail crostini, spread a little cocktail sauce over each baguette slice. Top with lettuce and prawns. Drizzle with extra cocktail sauce. Sprinkle with chives to serve.
Step 3
To make the beetroot hommus with blue cheese crostini, preheat oven to 180°C. Line a baking tray with baking paper. Arrange walnuts over the tray and drizzle with honey. Bake for 7-10 mins or until lightly toasted and caramelised. Set aside to cool. Spread beetroot dip over baguette slices. Top with blue cheese and walnut mixture.
Step 4
To make the avocado and salmon crostini, place cream cheese, avocado, lemon juice and horseradish cream in a food processor and process until smooth. Season. Spread the baguette slices with avocado mixture and top with smoked salmon. Sprinkle with dill and lemon zest.
Step 5
To make the goat’s cheese with fig and prosciutto crostini, spread baguette slices with goat’s cheese. Top with fig and prosciutto. Sprinkle with mint.
Step 6
To make the tandoori chicken and cucumber crostini, heat a barbecue grill or chargrill on medium. Combine the chicken, tandoori paste and yoghurt in a medium bowl. Cook chicken on the grill, turning, for 5 mins or until cooked through. Transfer to a plate. Set aside to cool. Spread baguette slices with tzatziki. Top with chicken and cucumber. Sprinkle with coriander.
Step 7
To make the tapenade with roasted peppers crostini, spread baguette slices with tapenade. Top with capsicum and goat’s cheese. Sprinkle with thyme.
250g Coles Australian Cooked Prawns, peeled, deveined
Finely chopped chives, to sprinkle
Beetroot hommus with blue cheese
1 cup (100g) walnuts
2 tbs honey
150g beetroot dip
100g blue cheese, crumbled
Avocado and salmon
200g spreadable cream cheese
1 avocado, stoned, peeled, chopped
2 tsp lemon juice
2 tsp horseradish cream
100g smoked salmon slices
Dill sprigs, to serve
Lemon zest, to serve
Goat’s cheese with fig and prosciutto
150g marinated goat’s cheese
6 slices prosciutto, coarsely torn
4 dried figs, thinly sliced
Mint leaves, to serve
Tandoori chicken and cucumber
2 Coles RSPCA Approved Australian Chicken Thigh Fillets, cut into 2cm pieces
1 1/2 tbs tandoori paste
1 tbs Greek-style yoghurt
200g Coles Tzatziki
2 Coles Australian Qukes Baby Cucumbers, thinly sliced
Coriander leaves, to serve
Tapenade with roasted peppers
95g jar black olive tapenade
300g jar whole roasted peppers (capsicum), drained, torn
100g marinated goat’s cheese, crumbled
Thyme sprigs, to serve
Description
This mixed crostini platter tastes as good as it looks. With a variety of toppings from smoked salmon to beetroot hommus, there’s something for everyone.
Method
Step 1
Heat a barbecue grill or chargrill on medium. Spray baguette slices with olive oil spray. Cook on grill, in 2 batches, for 1-2 mins each side or until lightly toasted.
Step 2
To make the prawn cocktail crostini, spread a little cocktail sauce over each baguette slice. Top with lettuce and prawns. Drizzle with extra cocktail sauce. Sprinkle with chives to serve.
Step 3
To make the beetroot hommus with blue cheese crostini, preheat oven to 180°C. Line a baking tray with baking paper. Arrange walnuts over the tray and drizzle with honey. Bake for 7-10 mins or until lightly toasted and caramelised. Set aside to cool. Spread beetroot dip over baguette slices. Top with blue cheese and walnut mixture.
Step 4
To make the avocado and salmon crostini, place cream cheese, avocado, lemon juice and horseradish cream in a food processor and process until smooth. Season. Spread the baguette slices with avocado mixture and top with smoked salmon. Sprinkle with dill and lemon zest.
Step 5
To make the goat’s cheese with fig and prosciutto crostini, spread baguette slices with goat’s cheese. Top with fig and prosciutto. Sprinkle with mint.
Step 6
To make the tandoori chicken and cucumber crostini, heat a barbecue grill or chargrill on medium. Combine the chicken, tandoori paste and yoghurt in a medium bowl. Cook chicken on the grill, turning, for 5 mins or until cooked through. Transfer to a plate. Set aside to cool. Spread baguette slices with tzatziki. Top with chicken and cucumber. Sprinkle with coriander.
Step 7
To make the tapenade with roasted peppers crostini, spread baguette slices with tapenade. Top with capsicum and goat’s cheese. Sprinkle with thyme.
