Wealden Times | WT207 | May 2019 | Extensions & Outdoor Living supplement inside

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Simple
pleasures
Make the most of the warmer weather and
head into the garden to eat with family and
friends. Here, in an extract from her new
book, A Perfect Day for a Picnic, Tori Finch
creates deliciously simple canapés, made to
be enjoyed outside.
Photographs: Georgia Glynn-Smith
Crostini Two Ways
The toasted crostini can be made a few days
before and kept in an airtight container. When
it comes to serving, pile a crostini high with the
beans or the salsa verde and feta, or, for a great
flavour combustion, combine the two toppings.
Serves 6
• 1 baguette, sliced on the bias into
½ cm / ¼ inch thick slices
• 60ml / ¼ cup olive oil
• 3 garlic cloves, thinly sliced
• 4 sprigs of fresh thyme
To make the crostini, preheat the oven to
1220°C (425°F) Gas 7. Brush both sides of
each baguette slice with plenty of olive oil.
Arrange the baguette slices on a baking
2 sheet, scatter the garlic slices and thyme
sprigs over the tops and bake in the preheated
oven for about 10 minutes, until the bread
is golden and the edges are crisp.
Allow to cool on a wire rack before serving
with one or both of the toppings below.
3
Salsa Verde with Feta
• 1 garlic clove
• 4 anchovy fillets
• 1 shallot, finely chopped
• freshly squeezed juice and grated zest of 1 lemon
• 2 tbsp capers, rinsed and drained, chopped if large
• 1 bunch of fresh parsley, roughly chopped
• 1 bunch of fresh oregano, roughly chopped
• ½ bunch of fresh mint, roughly chopped
• olive oil, to taste
• 200g / 7oz feta cheese
• sea salt and ground black pepper
In a mortar and with a pestle (or in a food processor, blending
1 only briefly so that the mixture is still chunky) crush the garlic,
then add the anchovy fillets and crush again to make a rough paste.
Add the shallot and lemon zest, give it a good
2 bash with the pestle and mix well. You should get
lovely wafts of the flavours combining together.
Stir in the capers, herbs and lemon juice, bruising the herbs a
3 little with the pestle but certainly not pounding to a purée.
Season to taste with salt and pepper and add enough olive oil to
4 get the consistency you want – I usually find 1-2 tbsp is enough.
Crumble in the feta and mix before
serving with the crostini slices.
5
WT Extensions & Outdoor Living Supplement
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