Crostini and three dips
A simple starter or party nibble. Great for outdoor entertaining and full of flavour
For the crostini, toast slices of baguette or ciabatta drizzled with a little olive oil in a hot oven for 5 minutes or until browned. They will keep in an airtight box for 2 hours without the toppings – dress just before serving. The toppings will keep overnight in the fridge, the tomatoes being the first to go, as they become watery.
For the toppings, we've made Tomato and silver anchovy, Pea and mint with feta and Nearly-hummus paste. But you could also use tapenade (olive paste), some sort of pâté or red pepper paste or any other type of hummus. Allow one crostini topped with each flavour per person with drinks.
Pea and mint with Feta (Makes 8)
You'll need 8 crostini.
Whizz up around 300g (10oz) cooked petits pois with 4tbsp olive oil and a few sprigs of mint. Top each with a little triangle or two of feta cheese. Season to taste.
Per serving: 200cals, 13g fat, 4g saturated fat, 16g carbohydrate
Tomato and silver anchovy (makes 8)
Deseed (just halve and scoop out with a teaspoon) 8 medium, super ripe tomatoes and finely chop. Add salt and freshly ground black pepper. Divide among 8 crostini, then top each with a silver (marinated) anchovy or use anchovies in oil.
Per serving: 103cals, 4g fat, 0.5g saturated fat, 14g carbohydrate
Nearly-hummus paste (makes 8)
You might as well use a whole tin of chickpeas, as this will keep for up to 3 days, covered, in the fridge. Whizz up 1 x 400g tin chickpeas with 2 crushed garlic cloves, 100ml (4fl oz) olive oil, juice 1 lemon and salt and black pepper. Top 8 crostini with the paste and sprinkle over some smoked paprika (pimentón).
Per serving: 219cals, 14g fat, 1g saturated fat, 18g carbohydrate
Ideal dishes for outdoor entertaining
Cocktails and long drinks
Buffalo mozzarella with crispy Serrano ham and roasted peppers
Baked sea bream with lemon and parsley
Baby gem lettuce with avocado and parmesan
Marinated roast lamb with oregano, garlic and lemon
Baby roasted potatoes
Blueberry and almond tart
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