CROSTINI: Homemade Pate with Crostini
These homemade Crostini are unbelievably easy to make. Make them several days in advance and keep in an air-tight container until you need them. I mostly use partially cooked baguettes with really long ‘best before’ dates, which makes this a store cupboard recipe. Naturally you can use virtually any other bread – see NOTES.
Crostini with homemade Tapenade.
EQUIPMENT:
- A couple of baking trays
- A serrated knife to cut the baguettes
INGREDIENTS: this will make enough crostini to feed a multitude
- Two-pack of partially cooked long life baguettes, cut into 1cm slices. See NOTES
- Olive oil, to drizzle
- Garlic salt
- Paprika (sweet or smoked, according to your personal choice, or whatever you’ve got hanging about)
METHOD:
- Heat the oven to 180º Fan or the equivalent.
- Put the bread slices onto the baking trays in a single layer
- Drizzle over the olive oil, ensuring that each slice gets a drizzle.
- Sprinkle over a little garlic salt over the bread in one tray, and do the same with the paprika on the other tray – this gives you two different flavours.
- Roast at for 5-10 minutes until crisp and pale golden. You’ll need to watch them to make sure they don’t burn.
- Remove from oven and allow to cool completely before storing in an air-tight container.
- It’s perfectly acceptable to try one or two with a scoop of something delicious – for quality control purposes only, of course!
NOTES:
- You can always use 2 or 3 day-old Sourdough or good-quality, stale baguette to make these Crostini.
- I sometimes find it difficult to cut an artisan sourdough thinly enough, but if you’d prefer that, then just follow the recipe as written using your own personal bread choice.
- Link to homemade Tapenade: https://eatingforireland.com/recipe/black-olive-an…ato-tapenade-2
- Link to Homemade chicken Liver pate: https://eatingforireland.com/recipe/my-chicken-liver-pate
I started writing down recipes in an old copybook when I was about 16. With 6 children at home, my Mother was always glad of a hand in the kitchen, and really allowed us to experiment - as long as we washed up afterwards, and left the kitchen immaculate! Having a tidy kitchen has followed me through my life, as has the habit of writing down my favourite recipes; except that these days I write them for my website, and add photographs when I can. The website really started when it occurred to me that my daughter might like to have these recipes when I've forgotten them. In my early days of cooking for family and friends, I used to phone my Mum all the time to ask her for the recipe for some of our favourite family dinners. She rarely had a recipe to hand - I think, like me, she made a lot of it up as she went along.. So welcome to Eating for Ireland - these are the recipes that my friends and family having been eating these past 40 years.. yes, I truly am ancient! They are tried and tested, and have worked for me for all that time - I have updated them as new ingredients became available - I really hope you'll find something that you can make into a family favourite of your own. You don't have to tell anyone where you found these great new dishes that you're serving up - it can be our little secret, but I'd really love it if you could give me a sneaky 'follow' on Facebook and Instagram.. So off you go - have a good rummage around, you're bound to find something new! My sincere thanks to all of you who have found a recipe that you liked and dropped me a line to tell me - I really do love to hear from you! Happy Cooking! Becks xx