Mini Crab and West Bothnia Cheese Crostini
Ingredients
- 475ml (16fl oz) / 1 3/4 cups heavy whipping cream is not needed, only 60ml is, so 60ml (1/4 cup) heavy whipping cream
- 120g (1/2 cup) flaked crab meat
- 120g (1/2 cup) grated Vasterbotten cheese
- 1 egg, beaten for egg wash
- 24 mini crostini about 2.5cm (1 inch) in diameter
- salt and pepper to taste
- flour for dusting
Instructions
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper
2. Roll out puff pastry to a thickness of about 1/8 inch (3mm). Cut into 1-inch (2.5cm) squares
3. Place a small dollop of crab meat in the center of each square. Top with a sprinkle of grated Vasterbotten cheese
4. Fold the pastry over the filling pressing the edges to seal. Use a fork to crimp the edges
5. Brush the tops with beaten egg for a golden glaze
6. Place the crostini on the prepared baking sheet leaving about 1 inch (2.5cm) of space between each
7. Bake for 12 to 15 minutes or until golden brown
8. Allow the crostini to cool slightly before serving. Top each with a dollop of whipped cream and a sprinkle of paprika if desired
Tools
- baking sheet
- parchment paper
- rolling pin
- pastry brush
- fork
- oven
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