Crostini with 2 toppings

Crostini with 2 toppings
  • 8 Servings
  • Capable cooks

Here are two tasty ideas to get your party off to a great start.

Featured in
Beef recipes, Beef, lamb & veal recipes


  • 120g packet crostini toasts

Beef with beetroot relish

  • 250g scotch fillet steak, trimmed
  • Olive oil cooking spray
  • 1 small beetroot, peeled, grated
  • 1/4 cup firmly packed brown sugar
  • 2 tablespoons red wine vinegar
  • 2 tablespoons chopped fresh chives

Tuna salsa verde

  • 95g can tuna in oil, flaked, oil reserved
  • 2 tablespoons finely chopped fresh flat-leaf parsley leaves
  • 2 tablespoons finely chopped fresh chives
  • 1/4 small red onion, finely chopped
  • 1 tablespoon lime juice
  • 1 teaspoon wholegrain mustard


  • Step 1
    Make beef with beetroot relish: Heat a frying pan over high heat. Spray steak with oil. Cook for 4 to 5 minutes each side for medium or until cooked to your liking. Remove from pan. Stand for 5 minutes. Thinly slice. Place beetroot, sugar and vinegar in a saucepan. Stir over medium heat until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer, covered, for 8 minutes or until beetroot is tender.
  • Step 2
    Make tuna salsa verde: Place tuna and reserved oil in a bowl. Add parsley, chives, onion, lime juice and mustard. Stir to combine.
  • Step 3
    Arrange crostini on a platter. Top half the crostini with beetroot mixture. Arrange beef slices on beetroot. Sprinkle with chives. Top remaining crostini with tuna salsa verde. Serve.


  • 443 kj


  • 5g

    Fat Total

  • 2g

    Saturated Fat

  • 9g


  • 22mg


  • 88.71mg


  • 6g

    Carbs (sugar)

  • 6g

    Carbs (total)

All nutrition values are per serve
  • Author: Cathie Lonnie
  • Image credit: Mark O'Meara
  • Publication: Super Food Ideas



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