Ingredients

Base

4 packs (64 bagels) NYB Bagel Plain

Baked 16x120g 50110765

300ml Olive oil, for brushing to taste salt & pepper

Topping A

Pea hummus & mint

1.5kg Frozen peas, tahini, lemon, garlic, olive oil as needed fresh mint, to garnish

Topping B

Beetroot dip & goat’s curd 1.5kg Roasted beetroot, Greek yoghurt, tahini, cumin

200g Goat’s curd, to garnish

Topping c

Roasted tomato & fetta 1.2kg Semi-dried tomatoes, marinated fetta, basil

Topping d

Caramelised onion & camembert 1.2kg Caramelised onion jam, Camembert cheese, chives

Method

1. Using a serrated knife, Slice NY Bagels vertically into thin rounds (approx. 3–4mm)
2. Arrange rounds on a lined tray, brush lightly with olive oil, and season.
3. Dry out in a low oven at 130–140°C for 20–25 minutes, turning once, until crisp and golden but not deeply browned – a melba-toast style base that carries toppings without going soggy.
4. Cool completely before topping (crostini can be made 2–3 days ahead and stored airtight).
5. Prepare toppings: blitz peas with tahini, lemon, garlic and olive oil then season to taste; for the pea hummus; blitz roasted beetroot with yoghurt, tahini and cumin for the beetroot dip and season; prepare remaining toppings per their components.
6. Pipe or spoon topping onto each crostini just before service, keeping varieties separate for a colourful grazing platter.
7. Finish each variety with its own garnish – mint for pea hummus, goat’s curd for beetroot, basil for tomato & fetta, chives for caramelised onion & camembert.