DIY Crostini Board
Crostini: totally underutilised in the party world. It’s the cheese plate’s forgotten cousin.
What is crostini exactly? It hails from Italy, and is usually served as thin slivers of toast with various toppings. You know – basically every canape you had ever.
The genius of this make-your-own variety is takes the formality and stuffiness out of canapes and puts the fun directly in your guests hands. Not to mention it’s the most colourful thing I’ve seen since I went to Tranny Bingo last April. And Tora Hymen was there.
It’s basically exactly what you picture doing with all those artisinal things you buy from the farmer’s markets on a weekend but never actually get around to putting into practice. But the combination of fruits, berries and grapes alongside nuts, dips, olives and cheeses, and all served up with bread is so simple in theory and so glorious in reality.
You’ll also notice it’s entirely vegetarian. Vegans would just have to avoid the cheese and they’re happy as Larry too. That’s a win for everyone.
Matt, the chef who whipped this up, says, “We eat with our eyes first”. Which is not only true but definitely something worth keeping in mind when slapping food of any kind on a platter to go with your cocktails.
Note how he also uses flowers and herbs and piles things up to different heights to make it as visually interesting as possible. I bet he played with Lego a lot as a kid.
Want to give it a go? Give Matt’s recipe for lima bean hummus below a once over to get you started.
LIMA BEAN HUMMUS
• 2 cups lima beans, cleaned, peeled and blanched
• 1/2 cup extra virgin olive oil
• 1/2 cup garlic, sliced thin
• 2 tablespoons tahini
• 1 lemon, juiced
• 1 bunch coriander, cleaned and chopped
• 1/2 cup coriander leaves, whole for garnish
• Salt and pepper to taste
In a small sauté pan, slowly simmer olive oil and garlic until tender. Keep hot. Pulse olive oil, tahini, lemon, salt, pepper and coriander in a food processor or blender on low speed until fluid. Add lima beans slowly and blend until smooth. Finish with drizzle of olive oil and remaining coriander leaves.
All images and recipes via Design Love Fest.