• Serves:7
  • Prep:20 mins
  • Cooking Time:35 mins

Butternut Hummus Crostinis

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
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Method

Crostini:

  1. Preheat the oven to 190°C.
  2. Arrange the bread slices, in a single layer, on a baking sheet and brush 30ml oil over the surface of the bread.
  3. Season with salt and pepper.
  4. Turn each slice of bread and repeat the oil and seasoning.
  5. Bake the crostinis in the oven for 5 minutes.
  6. Turn and bake for another 3 – 5 minutes, or until golden and crispy and set aside.

Butternut Hummus:

  1. Preheat the oven to 190°C.
  2. Arrange the butternut in a roasting pan and drizzle 30ml Sunfoil Sunflower oil over the top.
  3. Add the rosemary and season with salt and pepper.
  4. Roast the butternut in the oven for 30 – 35 minutes, or until tender.
  5. Allow the butternut to cool slightly.
  6. 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.
  7. 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.
  8. Season to taste.
  9. 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.

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