Party Crostinis Recipe

Three party crostinis served on a napkin in front of a platter of more crostinis.
  • 7 servings
  • 20 minutes to prepare
Print This


  • Crostinis:
  • 2 part-baked baguettes
  • Drizzle of olive oil
  • 1 garlic clove, peeled
  • Toppings:
  • 100g Dolcelette cheese
  • 2 Bleikers smoked trout fillets
  • 1 sirloin steak, cooked to pink
  • 2tbsp tbsp pesto sauce
  • 1 large courgette
  • 1tbsp olive oil
  • 250g tinned butter beans, drained
  • 3 garlic cloves
  • 100ml vegetable stock
  • Squeeze of lemon juice


For the Crostinis:

Slice the baguettes about 1cm thick and place onto a baking tray, drizzle with olive oil and grill until golden.

Turn over and grill the other side. Whilst warm, rub the crostinis with the garlic clove and cool.

For the toppings, try:

A thin slice of Dolcelette cheese topped with flaked smoked trout and a squeeze of lemon. (Alternatively, you can mix a little cream cheese with horseradish and dill).

Cook the steak for one and half minutes on each side then leave to rest. Cut into thin slices, spread a little pesto onto each crostini and top with a thin slice of sirloin steak and a sprig of watercress.

Gently warm 250g of butterbeans in a small saucepan with 100mls of vegetable stock and 3 crushed garlic cloves, when warmed through, mash with a fork and top each crostini with the mashed butterbeans and a slice of griddled courgette.