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Breakfast crostini

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This crostini is wonderfully easy to make. Simply create a variety on one tray for a sharing table platter.
Serves
4
Prep
10 minutes
Cook
10 minutes
Each 184g serving contains (excludes serving suggestion)
KCal
294
Carbs
35.3g
Fibre
6.8g
Protein
15.7g
Fat
11.0g
Saturates
5.20g
Sugars
3.3g
Salt
1.60g
Portion Fruit & Veg
1
Ingredients
Ingredients
1 wholemeal baguette, cut into 16 slices (approx. 1.5cm thick)
8 cherry tomatoes, sliced
1 red pepper, thinly sliced
4 mushrooms, sliced
1 slice lean ham, cut into strips
70g cooked spinach, water squeezed out
2 spring onions, finely sliced
2 eggs, scrambled
75g reduced-fat mature Cheddar, finely grated
Method
  1. Prepare all your ingredients and assemble a selection of toppings.
  2. Lay the slices of bread on a grill pan and toast one side, then remove from the grill and turn the bread over.
  3. Arrange all the toppings on the bread, to create a selection of different crostini. Make a few of each type. It doesn’t matter if the toppings overlap a little.
  4. Sprinkle each crostini with a little grated Cheddar.
  5. Grill until starting to brown and serve.
Chefs tips
  • As you’re only flashing things under the grill, you’ll need to pre-cook most vegetables, such as mushrooms or sweet peppers. Then, it’s just a matter of assembling the crostini and grilling for a few minutes.
  • This recipe is really easy to adapt – we’ve suggested toppings, but you can choose your favourites or use up what you have in the fridge.
  • Crostini are great for using up stale bread. You can use most breads apart from pre sliced because you need a thick slice with a crust.
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