Mary Berry’s Sun-dried Tomato Crostini Recipe

This Mary Berry Sun-dried Tomato Crostini Recipe is a classic and flavourful recipe, which is made with a crispy baguette base and a rich sun-dried tomato topping. It’s the perfect party appetizer, ready in about 30 minutes.

Mary Berry Sun-dried Tomato Crostini Ingredients

• 1 baguette
• 2 garlic cloves, crushed
• about 3 tbsp olive oil
• 4 sun-dried tomatoes in oil
• 30 g (1 oz) butter
• salt and black pepper
• 12 pitted black olives, chopped
• 1/4 tsp fresh rosemary, chopped

How To Make Mary Berry Sun-dried Tomato Crostini

1. Prepare and bake the crostini: Preheat your oven to 180°C (160°C fan, Gas 4). Cut the baguette into 24 thin slices and arrange them on two baking trays. Mix the crushed garlic with the olive oil, then brush about half of this mixture onto the slices of bread. Bake for 10 minutes.
2. Toast the other side: Remove the baking trays from the oven, turn the bread slices over, brush with a little more of the garlic oil, and bake for a further 10 minutes or until they are crisp and golden. Leave to cool on the trays.
3. Make the tomato topping: Pat the sun-dried tomatoes dry with a paper towel and cut them into pieces. Put the tomatoes and butter into a small food processor and blend until finely chopped (or use a mortar and pestle). Season with salt and pepper to taste.
4. Assemble the canapés: Spread the sun-dried tomato purée over the cooled crostini. Arrange the chopped black olives on top and finish with a sprinkle of chopped fresh rosemary.

Recipe Tips

• How to get extra crispy crostini? Ensure the baguette is sliced thinly and evenly. Baking them until they are a deep golden brown will guarantee a good crunch.
• Can I make the bases ahead of time? Yes, the toasted crostini bases can be made a day or two in advance. Let them cool completely and store them in an airtight container at room temperature.
• What if I don’t have a food processor? You can finely chop the sun-dried tomatoes with a knife and then mash them into the softened butter with the back of a fork.
• Can I use different herbs? Fresh thyme or finely chopped parsley would also be delicious as a substitute for or in addition to the rosemary.

What To Serve With Crostini

These flavourful crostini are the perfect accompaniment for pre-dinner drinks. Serve them with:

• A glass of Italian red wine, like Chianti
• A crisp white wine, like Pinot Grigio
• An Aperol Spritz

How To Store Crostini

• Best served fresh: Crostini are best assembled just before serving to ensure the base stays crisp.
• Storing components: You can prepare the sun-dried tomato spread and chop the olives a day ahead and store them in separate airtight containers in the refrigerator. Toast the bread bases and assemble everything just before your guests arrive.

FAQs

• What’s the difference between crostini and bruschetta? Crostini (meaning “little toasts” in Italian) are typically made from a smaller, thinner bread like a baguette and are toasted. Bruschetta is usually made with larger, thicker slices of rustic bread that are grilled and then rubbed with garlic.
• Can I use sun-dried tomatoes that are not in oil? If your sun-dried tomatoes are dry-packed, you will need to rehydrate them first. Soak them in hot water for about 20-30 minutes until they are pliable, then drain and pat them dry before using.
• Can I add cheese to these? A sprinkle of finely grated Parmesan cheese over the top before serving would be a delicious addition.

Try More Recipes:

• Mary Berry Canapés Recipe
• Mary Berry’s Goulash Soup Recipe
• Mary Berry’s Blue Stilton and Onion Soup Recipe

Mary Berry’s Sun-dried Tomato Crostini Recipe

Course: AppetizersCuisine: British

Servings

8

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

165

kcal

Crispy, garlic-infused baguette slices topped with a rich sun-dried tomato butter, chopped olives, and fresh rosemary.

Ingredients

• 1 baguette
  

• 2 garlic cloves, crushed
  

• 3 tbsp olive oil
  

• 4 sun-dried tomatoes in oil
  

• 30 g (1 oz) butter
  

• 12 pitted black olives, chopped
  

• 1/4 tsp fresh rosemary, chopped
  

• salt and black pepper

Directions

• Bases: Slice the baguette thinly. Mix garlic with olive oil and brush half onto the bread slices. Bake at 180°C (160°C fan, Gas 4) for 10 minutes.
  
• Toast: Turn the slices, brush with more oil, and bake for another 10 minutes until crisp and golden. Let cool.
  
• Topping: Blend the sun-dried tomatoes and butter until finely chopped. Season with salt and pepper.
  
• Assemble: Spread the tomato purée on the crostini. Top with chopped olives and a sprinkle of rosemary.
  
• Arrange on a platter and serve.