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Whether you follow a gluten-free diet or not, leftover baguette bread is a common occurrence in most households, so rather than binning it or giving the crumbs to birds, cut them into thin slices. Next, freeze them or use them straight away to make a whole new level of appetising gluten-free crostini with one of these naturally gluten-free toppings:
Honey Figs & Goat’s Cheese
Tomato Bruschetta
Roasted Peppers & Chilli Halloumi
Tuna Tapenade & Lemon Butterbeans
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Vegetarian toppings
Except for the tuna tapenade, all the toppings are vegetarian-friendly. You could replace the tuna with more olives to switch it to a vegetarian topping.
Toast the crostini last
Before you start toasting and seasoning the baguette slices, start preparing one or all four of the toppings. The baguette slices are toasted in a flash on a griddle pan or a panini maker simply by rubbing a garlic clove and brushing each slice with olive oil on both sides. The crostini can be served either warm or at room temperature. It is a good idea to dress each crostini just before serving for a crispier and tastier base.
Honey Figs & Goats Cheese
Honey caramelised figs piled onto a generous spread of goat’s cheese is a magical combination that will win over most, even those who are in doubt these flavours will work. Hands down, this is my family’s favourite crostini topping!
Tomato Bruschetta
This is a classic Italian topping made with the freshest of tomatoes that are seasoned mainly with fresh basil, garlic and olive oil.
I use cherry tomatoes instead of regular Roma tomatoes to give a sweeter flavour.
A good tip to release the excess juices from the tomatoes is to use your hands to squeeze them gently. Drain them for one hour over a sieve to collect the liquid. This step is necessary so that the crostini does not become soggy when topped with the bruschetta.
Roasted Peppers & Chilli Halloumi
These sweet and smoky bell peppers are beautifully paired with cubes of salty chilli halloumi. The roasting and preparation of the peppers can be done days earlier and chilled in a glass container until ready to use.
Tuna Tapenade & Lemon Butterbeans
This topping is based on the Provence-influenced spread, Tapenade by replacing the traditional anchovies with tuna and adding a semi-mash of lemony butterbeans. This tuna tapenade has a milder flavour compared to the original recipe, but if you prefer a stronger flavour, head to the original recipe here.
Gluten-Free CROSTINI
Equipment
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Ingredients
Honey Figs & Goats Cheese
- 4 figs, cut in half vertically
- 1 tbsp olive oil
- pinch of salt
- pinch of sugar
- 1 tbsp butter
- 1 tbsp runny honey
- 100 g soft goat's cheese
- 10 leaves fresh rocket
- freshly cracked black pepper to season
Tomato Bruschetta
- 200 g cherry tomatoes, halved
- 1 tsp salt
- 10 leaves fresh basil, torn into small pieces
- 1 tbsp fresh parsley leaves, chopped finely
- 1 tbsp extra virgin olive oil
- freshly cracked black pepper to season
- Sea salt if needed
Roasted Peppers & Chilli Halloumi
- 1 red bell pepper/capsicum
- 1 yellow bell pepper/capsicum
- ½ tbsp olive oil
- 100 g halloumi, chilli flavour or natural
- 1 tbsp olive oil
- ¼ tsp dried red chilli flakes optional
Mint Vinaigrette for Roasted Peppers
- ½ garlic clove, minced
- 1 tbsp shredded fresh mint
- ½ tbsp lemon juice
- ½ tbsp red wine vinegar
- 1 tbsp extra-virgin olive oil
- salt and black pepper to taste
Tuna Tapenade & Lemon Butterbeans
Tuna Tapenade:
- 90 g good-quality tinned tuna drained
- 60 g pitted black olives
- 1 garlic clove
- 2 tbsp pickled capers
- 1 tbsp lemon juice
- 15 leaves fresh basil
- 2-3 tbsp extra-virgin olive oil
- freshly cracked black pepper to season
- sea salt if needed
- 1 tsp fresh oregano or parsley leaves to garnish
- several whole capers to garnish
Lemon Butterbeans:
- 100 g tinned or freshly cooked butterbeans
- ½ tsp lemon zest
- 1 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- ¼ tsp cayenne pepper
- salt & black pepper to season
Gluten-Free Crostini
- 1 loaf store-bought or homemade gluten-free baguette
- 1 garlic clove halved
- 3-4 tbsp olive oil to drizzle
Instructions
Honey Figs & Goats Cheese
- Over medium heat, fry the figs cut side up with the olive oil for 2 mins.
- Sprinkle the salt and sugar over the figs and continue frying for 3 mins.
- Flip the figs over and add the butter & honey. Once melted, mix and spoon the butter & honey over the figs for 2 mins.
Crostini Prep:
- Remove the pan from the heat and start spreading the crostini with the soft goat’s cheese and the figs, adding some fresh rocket leaves.
- Drizzle any remaining butter and honey over the crostini and season with freshly cracked pepper.
Tomato Bruschetta
- Sprinkle salt over the halved cherry tomatoes and allow to drain in a sieve for 1 hour at room temperature.
- Halfway through, gently squeeze the tomatoes with your hands to release the excess liquid.
- In a medium bowl, combine the garlic, basil and fresh herbs.
- Add the olive oil and mix well.
- Shake the sieve to remove any excess water and add the cherry tomatoes to the bowl.
- Gently fold everything together, taste and season accordingly.
Crostini Prep:
- Just before serving, spoon the tomato mixture over the toasted crostini.
- Decorate with small or torn fresh basil leaves.
Roasted Peppers & Chilli Halloumi
Roasted Peppers:
- Preheat the oven to 200°C/400°F.
- Slice the peppers and place them on a baking tray lined with baking paper.
- Roast the peppers for 15 to 20 mins, or until the skins look crisp, slightly charred and shrivelled.
- Immediately cover the peppers with some plastic film for 5 mins. This steams the skins and makes removing the skin easier.
- Remove the skins and discard them. Slice the peppers into thin strips.
Mint Vinaigrette:
- In a medium bowl, combine the mint vinaigrette ingredients.
- Add the vinaigrette to the roasted peppers and fold gently.
Chilli Halloumi:
- Heat the griddle pan over a low heat.
- Cut the halloumi into bite-size squares.
- Grill for 3-4 mins on all sides.
Crostini Prep:
- Top each toasted crostini with the roasted peppers, sprinkle some chilli flakes over the top followed by the fried halloumi.
- Drizzle some of the mint vinaigrette over each crostini.
Tuna Tapenade & Lemon Butterbeans
Tuna Tapenade:
- Combine all the ingredients except the olive oil and black pepper in a food processor. Process until semi-smooth.
- With the food processor still running, gradually pour the olive oil in. The tuna tapenade should look fluffy and thick.
- Taste and season with plenty of freshly cracked black pepper. There is no need to add salt as the olives and capers are already salty, but should you feel that more salt is needed, season with some sea salt.
- Chill until ready to serve.
Lemon Butterbeans:
- Drain the butterbeans from the tin and rinse under cold running water.
- In a bowl, combine the butterbeans with the lemon juice, olive oil, cayenne pepper, salt & pepper.
- Using a potato masher or a fork, partially mash the butterbeans, leaving some whole.
Crostini Prep:
- Spread the toasted crostini with the tuna tapenade and spoon some of the butterbean mash on top, decorating a few whole butterbeans.
- Garnish the crostini with some fresh oregano or parsley leaves & capers.
Gluten-Free Crostini Bread
- Using a serrated knife, cut each baguette bread into 30 to 32 thin slices.
- Rub the garlic cloves over the bread and drizzle or brush olive oil over each slice on both sides.
- Toast the slices on a griddle or panini maker on medium heat for 5 to 10 mins, or until they look toasted and golden.
Notes
Honey Figs & Goats Cheese
- Keeps for 3 days chilled
- Not suitable to freeze
Tomato Bruschetta
- Best served on the same day of making
- Keeps for 1 day chilled
- Not suitable to freeze
Roasted Peppers & Chilli Halloumi
- Peppers keep for 5 days chilled
- Halloumi keeps for 3 days chilled
- Unsuitable to freeze
Tuna Tapenade & Lemon Butterbeans
- Keeps for 3 days chilled
- Unsuitable to freeze
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