鸡肝酱烤面包片

Ingredients

• 11 baguette, sliced 1cm thick on the diagonal
• 23 tbsp extra virgin olive oil
• 3For ricotta topping: 150g ricotta, 2 tbsp honey, fresh thyme
• 4For white bean topping: 1 tin cannellini beans, 1 sprig rosemary, 1 garlic clove, 2 tbsp olive oil
• 5For mushroom topping: 250g mixed mushrooms, 2 garlic cloves, fresh parsley, butter
• 6Flaky sea salt

Instructions

1. 1Brush baguette slices with olive oil on both sides and bake at 200°C / 400°F for 8–10 minutes until golden and crisp.
2. 2For ricotta topping: season ricotta with salt and pepper. Spread on crostini, drizzle with honey, add fresh thyme.
3. 3For white bean topping: blend cannellini beans with olive oil, garlic, rosemary, salt, and pepper until smooth. Spread thickly.
4. 4For mushroom topping: sauté mushrooms in butter with garlic over high heat 5 minutes. Season, stir in parsley.
5. 5Top crostini generously and arrange on a board. Serve immediately while the bread is still crisp.
6. 6Tip: Bake the crostini up to a day ahead and store in an airtight tin — add toppings just before serving.