Without fail, one of my favourite parts of Christmas morning is when a glass of champagne is in hand and canapés are in full swing! Every year, I am guilty of sitting down to lunch with a tummy that’s already pretty satisfied (say “I”!), although it never stops me from finishing a rather indulgent feast … from salmon blinis to dates wrapped in bacon to the finest crostini canapés in all the land!
And my boy Simba is pretty impressed by them too!
I have created four insanely delicious crostini recipes that combine my most-loved ingredients in the best ways. I think these are some of the most enjoyable bite-sized nibbles to devour for any day of celebration! Plus, despite them being super easy to make, guests always seem rather impressed!
There are bursts of flavour in each and every bite of the crostinis, whether it be from popping sweet balsamic roasted grapes or honey grilled pears. That, matched with the creaminess of strong and flavourful cheeses is a matched made in heaven!
I hope you guys enjoy them and if you don’t get the chance to make them quite in time for Christmas day, store them in your recipe books and make them for the next entertaining evening!
HAPPY CHRISTMAS EVERYONE!!
- 1 pear
- 50g goats cheese
- 6 fresh sage leaves
- 2 tbs honey
- 300g seedless red grapes
- 150g ricotta cheese
- 4 tbs balsamic vinegar
- Handful of macadamia nuts
- Drizzle of balsamic glaze
- 150g gorgonzola cheese
- 3 rashers of back bacon (excess rind removed)
- 1 tbs olive oil for frying
- 2 tbs honey
- Handful of walnuts (around 60g)
- 150g fresh cranberries
- Glug of extra virgin olive oil
- Tbs of balsamic vinegar
- 150g brie cheese
- Handful of fresh mint leaves
- *Salt and pepper for seasoning.
- Heat up a grill pan and half the pear, then slice into slithers.
- Place the slices onto the grill pan and drizzle the honey over, brushing all the pears so each slice is coated.
- Grill for 2.5 mins on each side until golden brown.
- Top the crostini with goats cheese, pears and sliced sage.
- Put the grapes in a roasting pan with the balsamic vinegar for 12-15 minutes until soft and starting to caramelise.
- Smear the ricotta over the crostini, top with the roasted red grapes and drizzle with balsamic glaze.
- Finally, shave the macadamia nuts but chopping roughly with a knife and sprinkle over.
- Heat up a frying pan with the olive oil and slice the bacon rashers into rough small pieces.
- Add the bacon to the pan and then crumble the walnuts into the pan using your hands.
- Cook for 3-5 minutes until the bacon is crispy, keep moving so the walnuts don't burn.
- Top the crostini with gorgonzola and then the crispy bacon and walnuts.
- Finally, drizzle with honey and serve.
- Place the cranberries in a roasting pan with the olive oil and balsamic vinegar.
- Roast for 10 minutes until softened and sweetened.
- Put a slice of brie cheese on top of each crostini and then top with the roasted cranberries.
- Finely slice the fresh mint leaves and sprinkle over the top.