Crostini are ideal for fast entertaining: thin slices of bread
quickly turned into serving vehicles for tasty toppings - anything
from raw fish to smashed broad beans and pecorino.
1celery heart, shaved on a mandolin, leaves reserved to serve2 tbspextra-virgin olive oil2 tspwhite wine vinegarLargepinch of caster sugar260 gmcooked spanner crab meat, drained120 gmmayonnaise2 tbspbasil cress, plus extra to serve2 tbspcoarsely chopped chervilTo taste:Tabasco1golden shallot, shaved lengthways into thin strips on a mandolinCrostini16thin slices sourdough ciabattaFor brushing:extra-virgin olive oil2garlic cloves, halved
For crostini, preheat oven to 200C, brush ciabatta slices with oil and bake, turning once, until just golden (5-8 minutes). Rub with cut garlic and set aside.
For crab and celery mayonnaise, combine celery, oil, vinegar, sugar and a large pinch of salt in a bowl and set aside. Just before serving, toss in the crab, mayonnaise and herbs and season to taste with salt, pepper and Tabasco.
Spoon crab mixture onto crostini, and serve scattered with extra basil cress and golden shallot.