Easy feijoa crostini with chilli-lime aioli

Crostini provide the perfect canvas for stunning flavour combinations. Either add grilled sliced feijoas with crostini to your next antipasto platter, or try this brilliantly simple twist on a classic cocktail accompaniment. Either one is sure to be a winner at your place!

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Ingredients:

2 cups scooped, finely diced feijoa

1 French loaf sliced

extra virgin olive oil

coarse sea salt

2 Tbsp freshly squeezed lime juice

2 Tbsp Dijon mustard

2 red chillies minced finely

3 cloves garlic, crushed

500gr dried cranberries

2 cups store brought mayonnaise

 

Method:

Preheat oven to 180 degrees fan forced

Brush each bread slice with olive oil and sprinkle with sea salt before popping them into the oven to toast

Combine mayonnaise, lime juice, mustard, chilli and garlic and mix until smooth

Add the feijoas and cranberries and fold in gently

To assemble, spread onto room temperature crostini.

For crostini with less heat reduce the chilli