Bug bites - Edible crickets mushroom crostini
These insect bites are an easy and fun to make appetiser, that can also help make good use of bread you would otherwise throw away. We are combining the crunch of the toasted crostini with an interesting combination of creamed mushrooms and capers. The nutty, umami-rich flavour of dried crickets blends beautifully with earthy flavour of mushrooms. Serve these crostini to your adventurous guests willing to expand the horizons of their taste buds ! This is definitely an all round sustainable starter of appetiser, eco-friendly and for sure a conversation starter for your guests.
Equipment
- 1 Frying pan
- 1 Baking tray
- 1 Chopping board
- 1 Blender
Ingredients
- 20 Slices of crusty bread or ready made crostini
- 10 g Dried edible crickets
- 1 Small bunch of parsley
- 2 Garlic cloves
- 2 tbsp Olive oil
- 100 g Fresh Mushrooms - variety of your choice
- 3 tbsp Capers
- 1 Pinch of salt
- 0.5 Vegetable stock cube
- 1 tbsp Cream cheese Optional
Instructions
- If you are making the crostini from scratch: Preheat your oven to 375°F (190°C).Then Slice the bread into 2cm thick slices. If you like the crostini to be crunchier, you can cut them a bit thinner, or thicker for a slightly softer bite.Prepare for the oven: Place a single layer of the bread slice on a baking tray..Brush with Olive Oil: Lightly brush both sides of each slice with olive oil, using a pastry brush.Bake Until Golden: Bake for 8–10 minutes, flipping halfway through, until they are golden brown and crunchy. Avoid overcooking them, as they may easily burn.For the topping:Prepare the ingredients: Wash and chop the mushrooms, wash the parsley and finely chop the garlic cloves. .Cook and prepare the pâté : Heat the olive oil in a pan over medium heat. Add the chopped garlic and cook for about 3–4 minutes until slightly golden. The add the chopped mushrooms and the ground vegetable stock cube . Cook for about 8–10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.Cook the Mushrooms :Add the minced garlic and sliced mushrooms. Cook for about 8–10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown. Cook until any liquid has mostly evaporated.Blend the Pâté: Transfer the cooked mushroom mixture to a food processor. Add a spoonful of cream cheese(optional), 1 spoonful of capers and blend until smooth. Let it cool down, and keep covered and refrigerated if you are not planning to assemble the crostini immediately.Add crickets and parsley: Add the finely chopped parsley and the edible crickets and mix well (leave some of the crickets to one side if you want use as toppings for a spectacular effect).Top your crostini: Add a generous amount of the mix to crostini and top with a couple of capers. Serve: For maximum crunchiness, the crostini are better served soon after you have assembled them.