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.
- 1 celery heart, shaved on a mandolin, leaves reserved to serve
- 2 tbsp extra-virgin olive oil
- 2 tsp white wine vinegar
- Large pinch of caster sugar
- 260 gm cooked spanner crab meat, drained
- 120 gm mayonnaise
- 2 tbsp basil cress, plus extra to serve
- 2 tbsp coarsely chopped chervil
- To taste: Tabasco
- 1 golden shallot, shaved lengthways into thin strips on a mandolin
- 16 thin slices sourdough ciabatta
- For brushing: extra-virgin olive oil
- 2 garlic cloves, halved
- 1For 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.
- 2For 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.
- 3Spoon crab mixture onto crostini, and serve scattered with extra basil cress and golden shallot.
Drink Suggestion: Crisp dry riesling. Drink suggestion by Max Allen
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