Name: Crostini
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Ingredients: 1 round italian-style ring loaf; Olive and herb topping; 250 gram green olives, seeded; 1 (25g) baby brown onion, chopped coarsely; 1 clove garlic, crushed; 1/3 cup (80ml) extra virgin olive oil; 1 tablespoon fresh flat-leaf parsley, finely chopped; 1 teaspoon fresh oregano, finely chopped; 1 teaspoon lemon juice; Tomato anchovy topping; 3 (225g) medium roma tomatoes, sliced thinly; 150 gram mozzarella, sliced thinly; 45 gram can anchovies, drained; Mixed mushroom topping; 10 gram dried porcini mushrooms; 1 cup (250ml) boiling water; 30 gram butter; 2 tablespoon olive oil; 125 gram swiss brown mushrooms, sliced thinly; 125 gram button mushrooms, sliced thinly; 125 gram flat mushrooms, sliced thinly; 2 clove garlic, crushed; 1/4 teaspoon ground nutmeg; 2 teaspoon lemon juice; 2 tablespoon fresh flat-leaf parsley, finely chopped

Ingredients

1 round italian-style ring loaf

Olive and herb topping

250 gram green olives, seeded

1 (25g) baby brown onion, chopped coarsely

1 clove garlic, crushed

1/3 cup (80ml) extra virgin olive oil

1 tablespoon fresh flat-leaf parsley, finely chopped

1 teaspoon fresh oregano, finely chopped

1 teaspoon lemon juice

Tomato anchovy topping

3 (225g) medium roma tomatoes, sliced thinly

150 gram mozzarella, sliced thinly

45 gram can anchovies, drained

Mixed mushroom topping

10 gram dried porcini mushrooms

1 cup (250ml) boiling water

30 gram butter

2 tablespoon olive oil

125 gram swiss brown mushrooms, sliced thinly

125 gram button mushrooms, sliced thinly

125 gram flat mushrooms, sliced thinly

2 clove garlic, crushed

1/4 teaspoon ground nutmeg

2 teaspoon lemon juice

2 tablespoon fresh flat-leaf parsley, finely chopped

Method

1.Preheat oven to 180°C (160°C fan-forced).

2.Cut bread into 1cm slices, place in single layer on 2 oven trays. Bake, uncovered, for about 5 minutes on each side, or until browned lightly and crisp; cool.

3.To make olive and herb topping: Blend or process olives, onion and garlic until finely chopped; with motor operating, add oil in thin stream, process until combined. Stir in herbs and juice.

4.To make tomato anchovy topping: Place tomato slices, cheese and anchovies on crostini; grill until cheese melts.

5.To make mixed mushroom topping: Place porcini mushrooms in a small heatproof bowl, cover with the boiling water, stand for 30 minutes. Drain mushrooms, reserve ⅓ cup (80ml) of the liquid. In a large frying pan, heat butter and oil, add all the mushrooms, garlic and nutmeg; cook, stirring, for 5 minutes. Add reserved liquid; cook, uncovered, for about 5 minutes, or until liquid has evaporated. Stir in juice and parsley.

6.Serve crostini with toppings.

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Ingredients

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