Quick & Easy




Olive and herb topping
Tomato anchovy topping
Mixed mushroom topping


1.Preheat oven to 180°C (160°C fan-forced).
2.Cut bread into 1cm slices, place in single layer on 2 oven trays. Bake, uncovered, for about 5 minutes on each side, or until browned lightly and crisp; cool.
3.To make olive and herb topping: Blend or process olives, onion and garlic until finely chopped; with motor operating, add oil in thin stream, process until combined. Stir in herbs and juice.
4.To make tomato anchovy topping: Place tomato slices, cheese and anchovies on crostini; grill until cheese melts.
5.To make mixed mushroom topping: Place porcini mushrooms in a small heatproof bowl, cover with the boiling water, stand for 30 minutes. Drain mushrooms, reserve ⅓ cup (80ml) of the liquid. In a large frying pan, heat butter and oil, add all the mushrooms, garlic and nutmeg; cook, stirring, for 5 minutes. Add reserved liquid; cook, uncovered, for about 5 minutes, or until liquid has evaporated. Stir in juice and parsley.
6.Serve crostini with toppings.

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