Recipe of the month: crusty croustades

July 04 2021
Recipe of the month: crusty croustades

Recipe of the month, with Ann Murray

JULY is a funny old month, a month of sunshine and showers.

I always feel a bit anxious for people who plan a July wedding, because you just don’t know what you’re going to get weather-wise. I got married in December, and there was a magical dusting of snow, but I knew what to expect.

It’s a bit like that when planning a party in July: is it going to be warm enough to be out, or is it going to be an indoor event? Whichever it is, you can guarantee that these little nibbles will hit the spot.

Serve them as an aperitif with a glass of Pimms outside, or inside watching Wimbledon with a glass of champagne. With a little salad, they make a great first course for an informal dinner party.

A great nibble to have at a dinner party and very simple to put together, these take no time at all, which is perfect when you need a quick but tasty appetiser.

Ingredients for the Croustades:

  • Thin cut bread (rye bread is perfect for this) – 3 slices

  • Olive Oil – 4 tbsp

  • Garlic – 1 clove

  • Salt and Pepper to season

 

Ingredients for the Filling:

  • Smoked Salmon – 110g (4oz)

  • Greek Yoghurt – 3 tbsp

  • Cayenne Pepper

  • Lemon Juice

 

Preheat oven to 180°C/350°F/Gas 4

 

Here’s what you do:

 

  1. Place the slices of bread on a chopping board and roll them flat with a rolling pin. Rub the bread with the garlic clove to flavour it. 

  2. Stamp out rounds using a 2¼ inch (5.5cm) cutter and brush lightly with the olive oil. Push the rounds into a tartlet tin and sprinkle with a pinch of salt and cracked black pepper.

  3. Bake for 15-20 mins or until crisp then remove from the oven and leave to cool on a wire rack. 

  4. Put some shredded smoked salmon in each case then add a tiny squeeze of lemon juice over the top. 

  5. Add a blob of Greek yoghurt then dust with a dash of cayenne pepper.

 

Cook’s Tips

  • The cases can be made in advance and stored in an airtight tin up to 3-4 days in advance.

 

  • They are best filled just before you intend to serve so the croustades are still warm but you can prepare them up to 3 hours in advance without compromising on taste.

 

  • Other fillings: pesto with a cube of mozzarella, feta or fried halloumi with quince and citrus dipping sauce, tapenade with a sliver of anchovy on top, cream cheese with Peppadew red peppers diced on top.