Mary Berry Sun-dried Tomato Crostini Recipe

Mary Berry’s Sun-dried Tomato Crostini are a classic, punchy hors d’oeuvre frequently served at sophisticated cocktail parties. Ideally the bread should be double-baked to ensure a sturdy, golden foundation that carries the rich tomato butter without losing its crunch.

Mary Berry Sun-dried Tomato Crostini Recipe Ingredients

• 1 baguette
• 2 garlic cloves, crushed
• 3 tbsp olive oil
• 4 sun-dried tomatoes in oil
• 2 tbsp (30g) butter, softened
• 12 pitted black olives, chopped
• ¼ tsp fresh rosemary, finely chopped
• Salt and freshly ground black pepper

How To Make Mary Berry Sun-dried Tomato Crostini Recipe

1. Prepare the Bread: Preheat your oven to $180^{circ}C$ ($350^{circ}F$/$160^{circ}C$ Fan/Gas 4). Cut the baguette into 24 thin slices and arrange them in a single layer on two baking trays.
2. First Garlic Bake: Add the crushed garlic to the olive oil. Brush about half of this mixture onto the top of the bread slices. Bake for 10 minutes.
3. The Flip and Crisp: Remove the baking trays from the oven and carefully turn the slices over. Brush the other side with the remaining garlic oil and bake for a further 10 minutes, or until the crostini are crisp and golden brown. Set aside to cool.
4. Make the Purée: Dry the sun-dried tomatoes thoroughly with paper towels to remove excess oil. Cut them into small pieces and place them in the small bowl of a food processor along with the butter. Work until the mixture is finely chopped and smooth. (If you do not have a processor, pound them with a mortar and pestle).
5. Season: Taste the tomato butter and season with salt and pepper to your preference.
6. Assemble: Spread the sun-dried tomato purée evenly over the cooled crostini.
7. Garnish: Arrange the chopped black olives on top and finish with a light sprinkle of fresh rosemary.

Recipe Tips

• Patience with Cooling: Always ensure the crostini are completely cool before spreading the tomato butter. If the bread is still warm, the butter will melt and soak into the bread, making it greasy rather than crisp.
• Remove Excess Oil: Sun-dried tomatoes packed in oil are delicious but can be very wet. Patting them dry is a vital step to ensure the purée has a spreadable, stable consistency.
• Sharp Knife for Olives: Mince the olives finely so they stay on top of the crostini. Large chunks of olive are more likely to fall off when guests take a bite.
• Herb Freshness: If fresh rosemary isn’t available, you can use a tiny pinch of dried, but fresh rosemary provides a much more aromatic and bright finish.

What To Serve With Mary Berry Sun-dried Tomato Crostini

Crostini accompaniments are vibrant additions commonly found on Italian-inspired appetizer platters. Ideally the olives should be chopped uniformly to provide a consistent saltiness across every bite-sized toast.

• A chilled glass of Prosecco or a crisp Italian white wine
• A platter of Mary Berry Chèvre Croûtes for variety
• Thinly sliced prosciutto or salami
• Marinated artichoke hearts and roasted red peppers

How To Store Mary Berry Sun-dried Tomato Crostini

• Room Temperature: The baked crostini bases (without topping) can be stored in an airtight container for up to 3 days to maintain their crunch.
• Refrigerate: The sun-dried tomato butter can be made 24 hours in advance and stored in the fridge. Let it soften at room temperature for 20 minutes before spreading.
• Assemble to Order: Once topped, these should be served within an hour. Storing assembled crostini in the fridge will make the bread go soft.

Mary Berry Sun-dried Tomato Crostini Nutrition Facts

• Calories: ~165 kcal (per serving)
• Carbohydrates: 18g
• Protein: 3g
• Fat: 9g
• Fiber: 1g
• Sugar: 1g

Nutrition information is estimated per serving (approx. 3 crostini) based on 8 servings.

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