with tomato slices and fresh basil
• Tahini Dip with chopped dates or raisins
• Tahini Dip and sprouted mung beans or alfalfa
• Tofu and Sun-dried Tomato Dip
• Tofu, Cashew and Fresh Herb Dip
• mashed butter beans (lima beans) with chutney
• mashed butter beans (lima beans) and tomato and onion slices
• cucumber, lettuce, tomato, cress, grated carrot
• finely chopped nuts or dates
• mashed cooked red kidney beans with salad
• grated carrot mixed with vinaigrette and chopped herbs or raisins
• vegan cheese, sliced or grated (shredded) with lettuce, tomato, cucumber and vegan mayonnaise
• banana slices with or without peanut butter or sesame spread
• mashed avocado or vegan mayonnaise with cooked asparagus tips or asparagus spears tossed in vinaigrette
• slices of lettuce hearts, avocado slices and chopped walnuts
• shredded lettuce, slices of artichoke hearts, vegan mayonnaise, watercress and toasted pine nuts
• finely sliced mushrooms fried in olive oil with or without garlic, and cooled
• sliced banana and finely grated hazelnuts.
serves 6
1 French stick
3–4 cloves garlic, crushed (minced)
100ml/3fl oz/scant 1/2 cup olive oil
Preheat the oven to 200°C/400°F/Gas 6. Cut deep slices in the French stick, about 2.5cm (1in) apart, making sure the slices are still joined at the base.
Mix the garlic with the oil (or whizz a whole, peeled garlic clove with the olive oil in a blender until the garlic is puréed). Brush the garlic oil over each cut surface of bread. Push the slices together to re-form the loaf, then wrap it in foil or greaseproof paper.
Place the bread on a baking sheet and bake in the preheated oven for about 20 minutes, until the bread has heated through and is crisp. Serve at once.
serves 1
1/2–1 garlic clove, peeled and crushed (minced)
1tbsp olive oil
1 slice wholewheat bread
Mix together the garlic and oil and brush over the bread. Put the bread under a hot grill (broiler) for 2–3 minutes, until it is crisp on top and heated through.
These delicious, crisp slices of bread, and their colourful toppings, are very useful for parties or as snacks or appetizers. In keeping with the occasion, you can make them hearty – in true Tuscan style – or more delicate by varying the size and topping. A fairly slim french stick, sliced into rounds, slightly less than 1cm (1/2in) thick, makes a good, average-size crostini. For mini ones, you can use finger rolls, similarly sliced.
Preheat the oven to 150–160°C/275–300°F/Gas3/4–1. Put the rounds on baking sheets and bake for about 20–30 minutes, until they are dry and crisp. For a richer flavour, they may be brushed on both sides with olive oil, half-way through cooking, then returned to the oven. Let them cool on the baking sheets.
You can then serve the crostini as they are or add toppings such as any of the dips, Tapenade, which is particularly good, or savoury vegetable pâté (available from healthfood shops), garnished with fresh herbs, pine nuts, capers, small pieces of grilled (broiled) sweet red pepper or olives as you wish. They are best assembled just before serving, so that the bread remains crisp, but all the toppings and garnishes can be prepared in advance so you are ready to put them together.
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