Crostini Four Ways

Servings: 4

Ingredients:
1 loaf ciabatta
1 garlic clove
4 tbsp light olive oil
1 cup broad beans
1 tbsp extra virgin olive oil
1/2 lemon, juiced
Salt to taste
Pepper to taste
4 tbsp ricotta
2 tsp mint, finely chopped
1/2 cup chopped crab meat
2 tbsp mayonnaise
2 tsp dijon mustard
4 tsp dill, finely chopped
2 slices mortadella
2 slices prosciutto
2 cherry tomatoes, quartered
1 fig, quartered
2 tsp balsamic vinegar

Directions:
1. Pre-heat an oven to 360°F (180°C). Prepare the ciabatta by slicing the loaf into 8 pieces, or as many as are required. Rub the bread with garlic, and then brush lightly with the light olive oil.

2. Place the ciabatta into the oven, until they become lightly toasted. A grill pan, or normal grill can also be used to toast the bread.

3. Once toasted, remove from the oven, and serve in each of the following ways:

Broad Bean Crostini
1. Boil the broad beans in salted boiling water until they become tender, which should take 2 to 3 minutes, and then immediately blanch the beans by running them under cold water. If desired, remove the skins from the beans, which will enhance their appearance.

2. Place the beans into a bowl and add the extra virgin olive oil, 2 tbsp lemon juice and season with salt. Taste the beans, and adjust the flavors as desired.

3. Spread a slice of ciabatta with a generous amount of ricotta. Top the ricotta with 1 tbsp of the broad bean mixture, and garnish with a little mint.

Crab Crostini
1. Prepare the topping, by mixing together the crab, the mayonnaise, and the dijon mustard. Taste the mixture and adjust the ingredients as desired.

2. To serve, place 1 tbsp of the crab mixture onto a slice of ciabatta, and spread evenly. Top the crostini with a pinch of pepper, and garnish with some dill.

Mortadella Crostini
1. Place a slice of mortadella onto a piece of ciabatta, and top with a few quarters of tomato, and serve.

Prosciutto Crostini
1. Place a slice of prosciutto onto a piece of ciabatta, top with 2 or 3 pieces of fig, and drizzle over 1 tsp of balsamic vinegar, and serve.