Easy canapé crostini- quick 24 light bites!
These really easy canapés have saved the day more times than I can count, not only when people have dropped by my house unexpectedly, but also on evenings when I have fancied a quick snack without spending too much time in the kitchen. They are incredibly simple to prepare and are one of those reliable recipes that always seem to come together with whatever ingredients happen to be sitting in the fridge or cupboard. I love getting creative with them, mixing and matching different toppings, spreads, cheeses, meats, or vegetables to see what combinations work best. Quite often, the tastiest versions come from using up little bits and pieces that might otherwise go to waste.
What makes these even better is just how quick and easy they are. They literally take less than 25 minutes to prepare and under 10 minutes to cook, making them perfect for those moments when you need something delicious in a hurry. There is no complicated technique involved, no long list of ingredients, and very little washing up afterwards, which is always a bonus. Even if you are not particularly confident in the kitchen, these are almost impossible to get wrong and are a great recipe to throw together at the last minute.
One of the things I enjoy most about this recipe is how adaptable it is. You can keep things simple with classic toppings or make them feel a little more special for an occasion with a few extra touches. No matter how you serve them, they are always quick, comforting, and guaranteed to disappear fast once they are placed on the table.
Ingredients for the crostini base-
One baguette with extra virgin olive oil
One clove of garlic
Two large, ripe tomatoes, extra virgin olive oil, and a tiny handful of basil and mint leaves are needed for the tomato, basil, and mint variant.
A sprinkle of sugar, salt, and freshly ground black pepper are optional.
100g/3½oz of canned cannellini beans
A little bunch of wild rocket and two slices of prosciutto
100g/3½oz soft goat cheese without a rind
Two fresh figs
A little bunch of mint leaves
One teaspoon of balsamic vinegar honey, to drizzle
Preheat the oven to 190C/375F/Gas 5 and allow it to come up to temperature while you prepare the bread. Trim off the ends of the baguette, then slice it on a diagonal into pieces about 2cm/1in thick. Cutting on the angle gives each slice a slightly larger surface area, which makes them ideal for toppings later on. Arrange the slices in a single layer on a large baking sheet, making sure they are not overlapping so they crisp up evenly in the oven.
Step 2
Drizzle the slices lightly with oil, ensuring each piece gets a little coating to help them turn golden and crisp as they bake. Place the tray in the preheated oven and bake for 7-8 minutes, or until the bread is lightly golden and just crisp around the edges. Keep an eye on them towards the end of cooking so they do not over-colour. Once ready, remove from the oven and allow to cool slightly before serving or adding your chosen toppings.
Step 3
For the tomato, basil and mint variation, start by roughly chopping the tomatoes into small, bite-sized pieces and placing them into a small mixing bowl. Try to keep the pieces fairly even so they sit neatly on the toasted baguette slices later. Drizzle over a little olive oil to bring everything together and enhance the natural sweetness of the tomatoes. Next, take the fresh basil and mint leaves and tear them gently with your hands before adding them to the bowl. Tearing rather than chopping helps to release their fragrance while keeping the herbs looking fresh and vibrant. Season with a pinch of salt and freshly ground black pepper, then add a small pinch of sugar to balance the acidity of the tomatoes and bring out their natural flavour.
Step 4
Finally, toss everything together gently until well combined, making sure the tomatoes are evenly coated and the herbs are distributed throughout. Leave the mixture to sit for a few minutes if you can, allowing the flavours to mingle before spooning over the toasted baguette slices just before serving.
Step 5
For the white bean variation, place the cannellini beans into a small bowl and add a generous drizzle of olive oil along with a good pinch of seasoning. Using a fork, roughly mash the beans until they are partially broken down but still retain some texture, creating a rustic, spreadable mixture. Set aside, then take the slices of prosciutto and cut each one in half so they are ready to be layered neatly over the crostini. For the goats’ cheese variation, place the goats’ cheese into a small bowl and mash it with a fork until smooth and creamy. Season to taste with salt and freshly ground black pepper, adjusting until the flavour is balanced. Cut the figs into eight small pieces so they are ready to sit neatly on top of the cheese, adding a touch of sweetness and texture to each bite.
Step 6
Meanwhile, remove the crostini from the oven once they are just crisp and lightly golden. While they are still warm, take a garlic clove, cut it in half, and gently rub the cut side all over the surface of each slice. This will lightly infuse the bread with a subtle garlic flavour, adding extra depth to the finished canapés without overpowering them.
Step 7
Just pour the tomato mixture over eight crostini to assemble. Top with mashed cannellini beans after arranging the rocket atop eight more. Scrunch up the prosciutto a little and place it on top of each. Lastly, cover the remaining eight crostini with the goats' cheese, place a few pieces of fig on top of each, scatter the mint leaves, and drizzle with a little honey and balsamic.
Step 8
Serve the crostini after arranging them on a large serving tray or cake stand.