Summer crostini ideas

The perfect al fresco sharing dish

Make al fresco dining easy with 2 delicious summer crostini ideas.

Summer crostini ideas

Try these 2 sharing ideas and make your family and friends very happy.

1. Feta and yoghurt crostini with tomatoes

Feta cheese is many things—salty, tangy, crumbly.

Now add it to creamy Greek yoghurt.

And put it on crostini.

And you have a winning dish.

Ingredients

• 4 tbsp Greek yoghurt
• 100g feta
• 1 x baguette or sourdough, cut into nice finger-sized slices
• 1 x clove of garlic, skin peeled – to use for crostini
• 200 g cherry tomatoes, halved
• Mint, chopped

Method

1. In a bowl, add the yoghurt and feta.
2. Using a fork, break up the feta and mix in with the yoghurt until it becomes a sort of paste.
3. *you could use a bender to get it super smooth but having a bit of texture doesn’t bother me.
4. On a grill tray, add the slices of bread and brush both sides with olive oil.
5. Grill until just toasted, then rub the garlic clove on one side.
6. To assemble the crostini, spread each crostini with a generous amount of the yoghurt and feta pasta.
7. Add the cherry tomatoes and mint, and season with black pepper (feta is salty so perhaps leave the salt off) and a splash of good olive oil.
8. Serve on a large platter.

2. Goat’s cheese with roasted grapes

This sounds a little odd but it works.

Creamy blue cheese with a little sharpness.

Paired with roasted grapes which become sweet and juicy.

Trust me, you’ll love it.

Ingredients

• 100 g creamy goat’s cheese – I use a British goat’s cheese, Ashlynn’s
• 200 g purple grapes
• 1 x baguette or sourdough, cut into nice finger-sized slices

Method

1. On a roasting tray, lay out the grapes and sprinkle a little olive oil over top.
2. Place in the oven (approx. 200C) and roast for around 10 mins or until they are lovely and soft and sweet. Set aside once done.
3. On a grill tray, add the slices of bread and brush both sides with olive oil.
4. Grill until just toasted.
5. To assemble the crostini, add a nice lump of goat’s cheese to each one, then 2-3 roasted grapes. Season with some cracked pepper.
6. Serve on a large platter.