Crostini the fisherman’s way and with grilled goat cheese

Set the table with delicious small dishes, trendy crostini. Serve with a fresh salad, bread and spread and fresh drinks. That’s all a summer table needs.


Crostini the fisherman’s way


8-10 slices of baguette

1/2 dl olive oil



1 dl whole egg mayonnaise

1 dl creme fraiche

1 dl chopped prawns

3-4 slices of chopped cold smoked salmon

1/2 dl fresh dill diced

1/2 dl chives diced

Salt and black pepper from the mill


For decoration:

Cold smoked salmon

Vendace, whitefish or rainbow trout roe

Pea shoots or other herbs



Crostini with grilled goat cheese

8-10 slices of baguette

1-2 thinly sliced tomatoes

approx. 150-200g ripened goat’s cheese

1dl fig jam

Spoonful of balsamic syrup

Pea shoots or other herbs for garnish


Crostini the fisherman’s way

Mix all ingredients lightly with a spoon in a bowl, season with salt and black pepper. Place the baguette pieces on a tray and brush with olive oil. Spoon the filling onto the bread and

Garnish with cold smoked salmon, roe and pea shoots.


Crostini with grilled goat cheese

Cut the goat’s cheese into slices about a centimetre thick (cut in half if necessary). Heat a frying pan and grill the goat’s cheese in a dry pan for about 30-45 seconds per side.

Place the baguette pieces on a tray and brush with olive oil. Place thin slices of tomato on the bread first, followed by the grilled goat’s cheese. Spoon a nice dollop of fig jam over the cheese and drizzle with a splash of balsamic syrup. Garnish with a sprig of herbs or a pea shoot.

Serve the crostini as a side salad or snack on them as they are!

Thank you for the recipe Oskari Lahti

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