Grated Biltong Crostini Recipe
Grated Biltong Crostini recipe is not something we planned. Day-old baguette, biltong from the fridge, cream cheese, that was it. We threw it together for a party and people wouldn't leave it alone. We use spicy biltong, but the original works too if heat's not your thing. Done in under 30 minutes.
Ingredients:
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1 baguette
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3/4 cup olive oil
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8 oz cream cheese
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1/8 tsp. Salt
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salt and pepper
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1/2 cup of Biltong, grated in a food blender. (we used spicy)
Instructions:
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Preheat oven to 350 degrees.
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Cut baguette into slices that are about 1/4" thick.
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Arrange crostini on baking sheets, brush both sides with oil, and season to taste.
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Bake for about 15 to 20 minutes until they are golden brown.
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Top with cream cheese and sprinkle with Grated Biltong.
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Put the egg yolk mixture in a gallon zip lock bag, or piping bag, and pipe into the egg white "shells".
Frequently asked questions
Can I use any type of biltong?
Any type works. We lean toward spicy because it cuts through the cream cheese better. Just make sure it's dry enough to grate — if it's too soft it won't break apart, it'll mash. Leaving it uncovered in the fridge overnight usually fixes that.
Can I make the crostini ahead of time?
The bread part, yes. Bake it the day before and keep it in a sealed container. But don't add the toppings early — cream cheese on toast that's been sitting goes soft fast. Do that part right before people eat.
How do I grate biltong without a food blender?
Box grater does the job. Some people use a coffee grinder if they want it finer. If yours is too soft to grate, 20 minutes in the fridge first.
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