By Jane Curran
Are you entertaining this weekend? Whether you’re having friends over for a dinner party, lunch or even just have unexpected guests visiting for a quick drink, you’ll want some delicious nibbles to serve up even if you’re not cooking a full meal.
When it comes to canapés, crostinis are a great dish to try making because they’re really easy and look really special. There’s also a whole host of different toppings you can try – from fish, to meat and veggie options, there’s a wealth of different options to try that will really impress your guests. What’s more, you can buy ready made crostini bases in the shops if you’d rather not make your own, but even if you do decide to whip up your own, it doesn’t take too long – making this a speedy and simple dish to try.
We’ve gone for a delicious fig topping in this crostini recipe, with a black olive tapenade. With relatively little prep needed – literally just blending some figs with the tepenade and spreading the results onto your crostini and topping it with a slice of fig, this starter or canapé option really is ready in a flash.
Figs are usually in season from September to October in the UK, so it’s a great autumn dish to try making.
HOW TO MAKE FIG AND BLACK OLIVE TAPENADE
- Cut 2-3 of the figs into thin slices and set aside.
- Blend the inside of 3 figs with the tapenade until smooth, spread a little onto each of the crostini and top with the fig slices.
- To make your own crostini, see our tip.
- 5-6 figs
- 150g black olive tapenade
- 1 x 150g pack crostini, or make your own (see our tip)
Top Tip for making Fig and Black Olive Tapenade Crostini
To make crostini, thinly slice a baguette, put on a baking tray, drizzle over olive oil and bake at 180C, gas 4, until crisp. Store in an airtight container
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