Don’t you feel annoyed when recipes start out by saying “this ingredient list may look long, but it’s really easy to put together.” I’m a recipe writer and a professional cook, and if I find this irritating, I can only imagine others do, so I can’t say it here, I guess (but I’m thinking it).
This may feel elaborate, but it came about because I had leftover lamb, leftover herbs, a tub of luxurious crème fraiche, and I had offered to bring an appetizer to a friend’s election night party (not knowing that the word “party” would get twisted into a whole other meaning).
Here’s how I would simplify it if you don’t happen to have a bunch of chervil lying around (which is my favorite herb of the month; chervil and I are having a long overdue moment.) I would make the crostini, slice up lamb and put it on top, then toss a handful of arugula and ANY herb I had lying around with some lemon juice, olive oil and salt, and pile a little bit of that over the top.
Then if I had some plain yogurt or sour cream or crème fraiche I would add a pinch of either cumin or coriander or both, salt and pepper, and put a teeny dollop of that on top. That’s what I would do.
More Crostini Recipes:
- Smoked Salmon Crostini with Herbed Mayonnaise
- Caramelized Onion and Spinach Crostini
- Radicchio and Endive Crostini with Aged Goat Cheese and Balsamic Glaze
- Roasted Pepper Crostini with Basil Oil
Lamb Crostini with Spiced Crème Fraiche and Herbs
For the Herb Salad
For the Spiced Crème Fraiche
- ½ cup crème fraiche
- ½ cup plain Greek yogurt (preferably whole milk)
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- Pinch cayenne
- 1 teaspoon fresh lemon juice
- Kosher salt and freshly ground pepper (to taste)
- Preheat the oven to 350 F.
- Line a baking sheet with parchment paper or aluminum foil. Lightly brush each of the baguette slices with the olive oil and place them side by side on the baking sheet (they can be touching, but not overlapping – you may need two baking sheets, or do this in two batches). Sprinkle the bread with coarse salt.
- Bake for 4 to 7 minutes until lightly brown. Remember that they will harden as they cool, so take them out before they get too crisp.
- In a mixing bowl, combine the lemon juice, olive oil, and honey. Season with salt and pepper and stir in the slivered shallot. Add the onion, chervil, cilantro and parsley to the bowl and toss to coat with the dressing.
- In another bowl, combine the creme fraiche, yogurt, cumin, coriander, cayenne, lemon juice and salt and pepper.
- Cut the sliced lamb into pieces the right size to put on the crostini, and layer each crostini with some lamb. Place a generous pinch of the herb salad on top of the lamb, then top with a little dollop of the crème fraiche mixture. Serve within an hour.
Nutrition information is automatically calculated, so should only be used as an approximation.