Indian Style Crostini

Ingredients 

• ½ bread loaf 
• Melted butter for brushing
• Salt to taste 
• Crushed black peppercorns to taste
• 1 tablespoon oil
• ½ teaspoon mixed seeds (mustard seeds, fenugreek seeds, cumin seeds, fennel seeds and onion seeds)
• 1 medium onion, finely chopped
• 1 green chilli, finely chopped
• 2 medium tomatoes, blanched, peeled and finely chopped
• 1 teaspoon red chilli powder
• 1 teaspoon coriander powder
• ¼ teaspoon turmeric powder
• 3-4 curry leaves
• 2 teaspoons chopped fresh coriander leaves
• ¼ cup cream cheese
• Fresh mint sprigs for garnishing

Method

1. Preheat oven to 180° C.
2. Wrap the bread loaf in cling film and freeze for 30 minutes.
3. Thinly slice the loaf. 
4. Line a baking tray with an aluminium foil and place the bread slices. Brush some melted butter and sprinkle some salt and crushed peppercorns on top. Cover with another aluminium foil. 
5. Put the tray into the preheated oven and toast for 5 minutes. 
6. Heat oil in a non-stick pan. Add mixed seeds and sauté till fragrant. Add onion and sauté till translucent. 
7. Add green chilli and sauté for 30 seconds. Add tomatoes and sauté for 1 minute. Add chilli powder, coriander powder, turmeric powder, salt and crushed peppercorns and sauté for 1-2 minutes. 
8. Add ¼ cup water, mix and cook for 2-3 minutes. Add torn curry leaves and mix. Add coriander leaves and mix well. 
9. Spread some cream cheese on the toasted bread slices. Sprinkle some crushed peppercorns, put some tomato mixture on top.
10. Serve garnished with mint sprigs.