Ingredients:For the Crostini
1) Olive oil.
2) Baguettes - 2 thin pieces.
3) Kithchen knife.
Also needed:
An oven and a baking sheet.
For the Mozarella Topping
1) Tomatoes, sun dried.
2) Mozarella - 2/3 cup (125 g).
3) Pesto - 1/4th cup (60 g).
For the Goats' Cheese Topping
1) Red Bell Pepper.
2) Yellow Bell Pepper.
3) Black olives - 5 pitted pieces.
4) Goats' cheese - 2/3 cup (150 g).
5) Thyme leaves.
For the Artichoke Topping
1) Artichoke hearts - 5.
2) Chopped mint leaves.
3) Olive oil (just a drizzle)
For the Pate Topping:
1) Firm pate - 3 oz (75 g).
2) Caper/sliced pickle.
Instructions:
To make the Crostini:
1) Preheat the oven to 400 degree Fahrenheit (200 degree Centigrade).
2) Cut each baguette into 10 thin slices.
3) Place the slices on the baking sheet and lightly brush their upper surface with olive oil.
4) Bake these for about 6-8 minutes to form golden, crisp crostini.
To make the Mozarella Topping:
1) Slice mozarella into 20 pieces.
2) Finely chop the tomatoes into thin slices.
3) Lay the crostini with presto, mozarella and the tomatoes. Season.
To make the Goats' Cheese Topping:
1) Roast the red and yellow bell pepper. Peel.
2) Cut them into fine slices.
3) Slice goats' cheese into 20 pieces. Add in olive oil and thyme leaves.
4) Cut each black olive into four equal pieces.
5) Spread out the crostini and lay on it all the other items. Season.
To make the Artichoke Topping:
1) Cut each artichoke heart into four equal pieces.
2) Add one piece to each crostini. Add in the chopped mint leaves and olive oil. Season.
To make the Pate Topping:
1) Slice firm pate. Lay onto the crostini.
2) Add a caper/sliced pickle atop. Season.