Recipe Index

Ingredients

• 30 slices artisan type baguette or French stick (, cut ¼ in / 1/4-inch thick on the diagonal
• 3 tbsp extra virgin olive oil
• salt
• 1 garlic clove (, cut in half)
• 12 oz baby bocconcini ((small ones), cut into 8
• 14 oz cherry tomatoes (, cut into 8
• 1/2 cup (packed) basil leaves (, finely sliced)
• 3 tbsp extra virgin olive oil
• 3/4 tsp salt and pepper (, each)
• 4 tbsp balsamic glaze (, store bought or homemade)
• 8oz spreadable cream cheese
• 2 tsp lemon zest
• 2 tbsp lemon juice
• 1 tsp salt and pepper (, each)
• 1/3 cup dill (, finely chopped)
• 1 lb smoked salmon (, cut into 4/5" x 3" strips)
• 2.5oz baby capers
• 30 dill sprigs (, for garnish)
• 8 oz ricotta (, or similar (smooth easiest to spread))
• 1 lb antipasto mix - olives ((pitted), peppers, sun dried tomato, artichokes)
• 1 lb prawns/shrimp (, peeled and deveined)
• 2 garlic cloves (, minced)
• 1/2 tsp each salt and pepper
• 3 tbsp olive oil (, separated)
• 2 eschallots/French onions (, finely chopped)
• 1/4 cup coriander/cilantro leaves (, finely chopped)
• 2 tbsp lime juice
• 2 avocados (, halved and seed removed)
• 5.5 oz goats cheese (, softened (or cream cheese, feta or a good smooth ricotta))
• 14 - 16 ripe strawberries (, sliced 1/8" thick)
• 2 tbsp honey
• 2 tsp fresh thyme leaves
• 2 tsp Hot English Mustard (or more, if you’re brave!)
• 5.5 oz goats cheese (, softened (or cream cheese, feta or a good smooth ricotta))
• 6oz rare roast beef (, shaved or finely sliced)
• 16 baby rocket/arugula leaf (, for garnish)
• 1/2 cup parsley (, finely chopped)
• 1/2 cup dried cranberries (, separated (they tend to stick together))
• 1/4 cup pitted black olives (, finely chopped)
• 1/4 cup pitted green olives (, finely chopped)
• 1/4 cup almonds (preferably blanched) (, finely chopped)
• 2 tbsp extra virgin olive oil
• 5oz frozen peas
• 1/2 small garlic clove (, minced)
• 2 tbsp parmesan (, finely grated)
• 1/4 tsp each salt and pepper
• 8oz cooked peeled prawns/shrimp
• 2 tbsp mint leaves (, finely chopped)
• 2 tsp lemon juice
• extra virgin olive oil (, for drizzling)
• 1 tbsp parsley (, finely chopped)
• 1 tbsp large red chilli (cayenne peppers) (, deseeded and finely chopped)

Method

1. Brush the baguette slices with olive oil, season with salt and bake at 320°F for about 5 minutes per side until crisp; rub with the cut garlic clove.
2. Toss the tomatoes and bocconcini with basil, olive oil, salt and pepper; spoon onto toasts and finish with balsamic glaze.
3. Stir the cream cheese with lemon zest, lemon juice, salt, pepper and dill; spread on toasts and top with smoked salmon, capers and dill sprigs.
4. Spread ricotta on toasts and top with the chopped antipasto mix.
5. Cook the prawns with garlic, salt, pepper and olive oil, toss with eschallots, coriander and lime juice and spoon onto toasts with avocado.
6. Mash the peas with garlic, Parmesan, salt and pepper and spread on toasts, or top toasts with goat cheese, roast beef and mustard, or goat cheese, strawberries, honey and thyme, and serve.

Prep: 20 min · Cook: 10 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data