Snacks and sides

Kingfish crostini with chilli-garlic oil

Australian Gourmet Traveller recipe for kingfish crostini with chilli-garlic oil.
Kingfish crostini with chilli-garlic oil

Kingfish crostini with chilli-garlic oil

William Meppem


Chilli-garlic oil



1.Preheat oven to 180C. Lay bread slices on an oven tray, drizzle with a little olive oil, season to taste and bake, turning occasionally, until golden and crisp (4-5 minutes). Rub with cut-sides of garlic and set aside.
2.For chilli-garlic oil, heat oil in a small saucepan over medium heat, add chilli, cook until slightly darkened (1-2 minutes), add garlic, stir to combine and cook until light golden (1 minute). Remove from heat, add lemon rind, season to taste and set aside to cool.
3.Combine kingfish, celery stalks, celery leaves and mint in a bowl with 1 tbsp chilli-garlic oil, add lemon juice, season to taste and stir to combine. Pile on top of crostini, drizzle with extra chilli-garlic oil and serve.

This recipe is from the March 2013 issue of .

Drink Suggestion: Crisp young dry riesling. Drink suggestion by Max Allen


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