Skate Cheek Crostini with Mandarin, Basil & Blackberries

This is a very wonderful, easy-to-make appetizer. We recommend adding whipped feta or a citrus aioli as a base layer on the toast for creaminess, and a light drizzle of aged balsamic or balsamic reduction adds a tangy-sweet contrast.

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Servings: 8 small appetizers

 Prep Time: 20 min

Chill Time: 30 min

Cook Time (for poaching and toasts): 10–15 min

Ingredients

For the Skate Cheeks:

• 8 small skate cheeks (or 4 large, halved)

• 2 cups water

• 1/2 cup dry white wine

• 1 shallot, thinly sliced

• 1 bay leaf

• 1 tsp black peppercorns

• Salt to taste

For the Topping:

• 1/2 cup mandarin orange segments (fresh or canned, drained and patted dry)

• 1/4 cup fresh blackberries, halved

• 6–8 fresh basil leaves, thinly sliced

• Zest of 1/2 mandarin (optional for extra citrus punch)

• Pinch of flaky salt or sea salt

For the Toast Points:

• 4 slices of good-quality white or sourdough bread

• Olive oil or melted butter, for brushing

Instructions

1. Poach the Skate Cheeks:

1. In a shallow saucepan, combine water, white wine, shallot, bay leaf, peppercorns, and a pinch of salt.

2. Bring to a simmer over medium heat.

3. Add skate cheeks and gently poach for 4–5 minutes, until just opaque and firm.

4. Remove from heat, transfer cheeks to a plate, and chill in the refrigerator for at least 30 minutes.

2. Prepare the Toast Points:

1. While the skate is chilling, preheat the oven to 375°F (190°C).

2. Trim crusts from the bread slices and cut each slice into 2 triangles (8 triangles total).

3. Brush with olive oil or butter, place on a baking sheet, and toast for 8–10 minutes, flipping halfway, until golden and crisp.

3. Assemble the Appetizers:

1. Once the skate cheeks are chilled, gently flake or cut in to bite-sized pieces.

2. On each toast point, layer a few pieces of skate cheek.

3. Top with a small mandarin segment or two, a few blackberry halves, and a sprinkle of basil.

4. Garnish with mandarin zest and a touch of flaky salt.