- Serves:7
- Prep:20 mins
- Cooking Time:35 mins
Butternut Hummus Crostinis
- by:Caitlin Pillay
- date:May 30, 2018
Occasion:Starters
Health & Lifestyle:Heart-Healthy
Brands used:Sunfoil Sunflower Oil
Cuisine:
Crostinis (aka little toasts) are a scrumptious Italian snack designed to be served as a cocktail food, finger-food or as a starter, which makes them perfect for entertaining.
Crisp crostinis, thinly sliced and toasted in an oven, are ideal for a variety of different canapés and crudités and can be topped with numerous toppings.
Our recipe uses a creamy butternut hummus combination as the topping, but this can easily be substituted for other toppings.
Ingredients
- 500g butternut
- 150ml Sunfoil Sunflower Oil
- 5ml fresh rosemary
- salt and milled black pepper
- 1 x tin chickpeas, drained
- 5ml tahini paste (optional)
- 3ml cayenne pepper
- 1 small French baguette, sliced
Method
Crostini:
- Preheat the oven to 190°C.
- Arrange the bread slices, in a single layer, on a baking sheet and brush 30ml oil over the surface of the bread.
- Season with salt and pepper.
- Turn each slice of bread and repeat the oil and seasoning.
- Bake the crostinis in the oven for 5 minutes.
- Turn and bake for another 3 – 5 minutes, or until golden and crispy and set aside.
Butternut Hummus:
- Preheat the oven to 190°C.
- Arrange the butternut in a roasting pan and drizzle 30ml Sunfoil Sunflower oil over the top.
- Add the rosemary and season with salt and pepper.
- Roast the butternut in the oven for 30 – 35 minutes, or until tender.
- Allow the butternut to cool slightly.
- Reserve a few pieces of butternut, cubed for decoration. Transfer the remaining butternut to the bowl of a food processor and add the chickpeas, tahini paste (if using) and cayenne pepper.
- Blend on low speed and gradually add 45ml – 60ml of the Sunfoil Sunflower oil, in a steady stream, until the mixture is as smooth or as chunky as desired.
- Season to taste.
- Spread the hummus onto the crostinis and garnish with the reserved butternut, feta cheese and micro herbs.
To serve:
Crumbled feta cheese
Micro herbs
Cook’s note: Use the butternut hummus as a filling for sandwiches and wraps, or use as a dip for chips or vegetable crudités.
