Small Snøfrisk Crostinis

Crostini

1 tub Snøfrisk Fresh spreadable cheese (125 g)
1 baguette
2 dl olive oil
5 clove garlic
salt and coarsely ground black
pepper

How to make crostini

Cut baguette into 1/2 cm slices. Crush the garlic by hand and heat in oil. Place the baguette slices on a baking tray and brush with the garlic oil on both sides. Sprinkle with salt and pepper and bake in the oven at 180ºC until golden. Spread a teaspoon of Snøfrisk on each slice and garnish with one of the toppings.

3 Toppings

Salami topping

8 slices salami
1 rocket lettuce
1 tbsp cold-pressed olive oil
salt and coarsely ground black pepper

Roll salami slices up. Drizzle oil over lettuce and toss to coat well.

Salmon topping

4 slices smoked salmon
4 tinned artichoke hearts
2 tbsp cold-pressed olive oil
1 tbsp parsley leaves, finely chopped
1/2 clove garlic, finely chopped
lemon juice
salt & pepper

Drain artichoke hearts. Add oil, garlic and parsley; season to taste with lemon juice, salt and pepper. Arrange on a dish with smoked salmon.

Aubergine topping

1 aubergine
4 tbsp cold-pressed olive oil
lemon juice
1 tbsp tarragon, finely chopped
1/2 clove garlic, finely chopped
salt and coarsely ground black pepper

Place the aubergine in a pre-heated oven at 200ºC and bake until tender (approx. 30 minutes). Let cool to room temperature. Remove the skin, cut into small pieces and marinate in the remaining ingredients.