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Elliott's
Elliott's

Elliott's Christmas Recipes


Jess Elliott Dennison
Jess Elliott Dennison

As my day to day cooking is fairly rustic, the thought of making fiddly little traditional canapés can put me on edge slightly! So these delicious crostini are just perfect for when you’re entertaining over the Christmas holidays. They’ve been an absolute hit at my Winter Series cookery demos this year, and all 3 toppings can be made in advance so you’ll be nice and relaxed when guests arrive!


Just grab a baguette, and a few store cupboard items and off you go!

Merry Christmas, Jess



Elliott's Christmas Recipes

Relaxed Party Crostini
Relaxed Party Crostini

Relaxed Party Crostini


1 x baguette

Olive oil (or use the oil in the jar of artichokes below)


Preheat your oven to 180c (fan). Slice up a baguette into thin slices on a slight angle, drizzle with oil then bake for 10- 15 mins until golden. Just keep an eye on them and flip half-way through. Top with one or all of the ideas below:


Pear, Stilton and Walnut

1 pear, sliced into thin chunks

100g Stilton cheese

3 walnuts, finely crushed


Just layer up the cheese, pear and walnuts onto the toasts - easy.


Relaxed Party Crostini
Relaxed Party Crostini

Olive, Artichoke and Rosemary

1 x 280g jar of artichoke hearts

3 roughly crushed garlic cloves

Peel of half a lemon (I use a veg peeler for this)

1/2 teaspoon fennel seeds

Pinch chilli flakes

3 sprigs rosemary, leaves stripped, stalks removed

1 x 340g jar kalamata olives

Red wine vinegar or cider vinegar


Heat a few splashes of oil from the artichoke jar in a frying pan, then add the garlic, lemon peel, fennel seeds, chilli and rosemary. Fry until lovely and golden - taking care not to burn the garlic, then throw in the jar of drained kalamata olives and drained artichokes.


Throw into a food processor, then blend until chunky then add a tiny splash of red wine or cider vinegar to taste. Spoon onto the toasts.

Relaxed Party Crostini
Relaxed Party Crostini

(Any leftovers can be tossed through spaghetti for a delicious dinner!)


Whipped Butter Beans and Clementine Zest

1 x 400g cannellini beans, drained

1 small garlic clove, peeled

60ml extra virgin olive oil

Pinch sea salt flakes

1 clementine


Blitz the beans, garlic, oil and salt in a food processor until silky smooth. Spoon on to the toasts then zest over the clementine. Add a final drizzle of your favourite olive oil if you like.



 

Quince and Apple Spritz
Quince and Apple Spritz

Quince and Apple Spritz


This spritzy little drink feels like a celebration of Britain’s orchards. It’s clean, crisp and beautifully aromatic


Makes a 1 litre jug, enough for 6 people


100ml quince cordial (I like Gimlet Drinks)

100ml apple eau de vie

50ml apple aperitif (I like Somerset Cider Brandy’s ‘Kingston Black’)

Ice

Sparkling water or prosecco


Stir together the quince cordial, apple eau de vie and apple aperitif with plenty of ice. Top up with sparkling water or sparkling white wine then serve up in glasses!


Quince and Apple Spritz
Quince and Apple Spritz

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