Crostinis are the perfect Italian inspired appetiser to serve as a mid afternoon snack, a starter or light lunch this Summer.  Traditionally crostinis are made using a lightly toasted sourdough (or Italian ciabatta) with various delicious toppings.   In fact the topping possibilities are so endless that we had trouble choosing our top three. But we hope they tickle your tastebuds and give you some inspiration.  Although most crostini recipes call for toasted bread there is a fine line between toasted and hard as a rock. Be sure to lightly brush the bread with olive oil prior to toasting to keep the bread as moist as possible. Bon Appetito!




Ingredients – Serves 6

6 thin slices Halloumi
6 slices of sour dough /bloomer loaf
1 tablespoon pesto sauce
two handfuls rocket
Jar sun-dried tomatotoes
Olive oil

How to make it

Lightly toast one side of the bread (brush a little olive oil on top to keep the bread moist) and spread a little pesto over the centre.

Fry halloumi slices on a medium heat until brown. Dry on kitchen paper.

Place a bed of rocket over the pesto with 3-4 sun dried tomatoes on top.

Top with halloumi slices and drizzle olive oil on top. Serve warm or cold.



Ingredients (serves 6)

1  avocado – mashed
6 slices of sour dough
1 tablespoon hummus or tahini
A whole cucumber (cut in long lengths)
1 lime freshly squeezed
Red pepper flakes
Olive oil

How to make it

You can lightly toast or serve the sourdough fresh.

Thinly slice cucumber in 3 inch lengths using a peeler or mandolin (with or without the skin)

Season cucumber with a pinch of chill flakes, lime juice, S&P

Spread sourdough with hummus and top with mashed avocado.

Season then arrange the cucumber slices on top and add a drive of olive oil



Ingredients – Serves 6

3 tablespoons honey
6 thin slices of sour dough /bloomer loaf
Thyme leaves
6 slices gorgonzola
Fig jam and/or 3 ripe figs thinly sliced

How to make it

Lightly toast the bread

Spread 1-2 teaspoons of honey on each slice and sprinkle some thyme leaves on top

Break a slice of gorgonzola over the bread & grill for a minute or two until melted

Drizzle some fig jam on top and a couple of rocket leaves. Slice fresh figs and place on top (we totally forgot to put them on when we photographed this!) and sprinkle with salt.