Christmas recipes 2017: how to make nine different crostini for that impromptu party

The ninth of my twelve little dishes of Christmas is a selection of nine crostini toppings which are quick and easy to put together and perfect for an impromptu drinks party.

They can be made from shop bought ingredients many of which you may already have in your fridges or cupboards.

“On the ninth day of Christmas my true love sent to me nine ladies dancing…”

Methods:

To make the crostini bases:

Pre-heat your oven to 180C/350F/Gas 4.

Cut thin slices from a baguette put onto a baking sheet in the pre-heated oven for 3-4 minutes or until starting to crisp but not colour. Cut a fat garlic clove in half and rub the cut side over the rough toasted side of the bread. Return to the oven for a few minutes to slightly cook the raw garlic. Now you are ready to add your choice of toppings from the ideas below:

Smoked salmon, cream cheese and capers

Generously spread the crostini bases with cream cheese, drape a few smoked salmon slices over the cheese and top off with a few capers, a squeeze of lemon juice and a grind of black pepper.

Sun-dried tomato with mozzarella pearls

Finely chop sun-dried tomatoes, season with freshly ground black pepper and spread on crostini bases. Top with halved mozzarella pearls and plenty of freshly ground black pepper.

Artichoke and mint

Drain artichokes from a jar, roughly chop and mix with some finely shredded mint. Season with salt and freshly ground black pepper and spread on crostini bases. Garnish with mint leaves.

Prosciutto and fig with balsamic drizzle

Drape prosciutto onto crostini bases, top with sliced figs and drizzle over a little balsamic reduction.

Ham and cheese

Cut finely sliced ham to fit onto the crostini bases. Grate over mozzarella cheese and season with freshly ground black pepper. Place in the pre-heated oven for 4-5 minutes or until the cheese has melted and is golden and bubbling.

Ham, asparagus and hollandaise sauce

Cut finely sliced ham to fit onto the crostini bases. Top with pan-fried, fine asparagus tips and spoon over a little hollandaise sauce from a jar.

Tomato, mozzarella and basil

Add chopped tomatoes, chopped mozzarella and finely shredded basil to a bowl. Season with salt and freshly ground black pepper and mix well to combine. Pile onto crostini bases and place in the pre-heated oven for 4-5 minutes or until the cheese has melted. Garnish with basil leaves.

Ricotta and roasted grape

Add red or black grapes to a roasting dish with a splash of balsamic vinegar, a drizzle of sunflower oil, salt and freshly ground black pepper. Place in the pre-heated oven for 25 minutes then leave to cool slightly. Generously spread the crostini bases with ricotta cheese and make a dip in the centre with the knife. Spoon on a few roasted grapes and drizzle with a little of the sweet roasting juices.

Pate and cranberry sauce

Spread your favourite pate on crostini bases and make a dip in the centre with the knife. Fill the dip with a spoonful of cranberry sauce. Garnish with a gherkin fan.

Find more of Beverley's recipes here. Follow her on Instagram @thelittlechelseakitchen for more inspiration.