Dainty bite-sized appetitizers that will complement any drinks party.
1 ready-to-bake baguette
olive oil, to drizzle (or flavoured oil if you prefer, e.g. basil oil, chilli oil, rosemary oil)
150g/5oz smoky aubergine purée
100g/3¾oz feta cheese, cut into small cubes
6 sun-dried tomatoes, cut into thin slices
fresh basil leaves, cut into thin shreds
1 red apple, cut into thin slices
1 tub herring in sour cream
½ lemon, juice only
sea salt
sprigs of fresh dill
Preheat the oven to 180C/350F/Gas 4.
Thinly slice the baguette and arrange the slices on a baking sheet.
Drizzle with oil of your choice and place in the oven for 15 minutes, turning once, until crisp and golden brown. Remove and cool on wire rack.
Sprinkle the apple slices with lemon juice to stop them from going brown.
Once the bread is cool, spread a little smoky aubergine purée over half of the crostinis, top with a cube of feta cheese, a couple of slices of sun-dried tomatoes and a few shreds of basil leaves.
Over the remaining crostinis, place a small slice of apple, spoon over a little herring mixture and finish with another slice of apple and a sprig of dill.
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