Crunchy Christmas crostini
- Merrilees Parker
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Serves 25
Easy
Prep: 20 mins
Cook: 15 mins
Ready in 35 minutes
A star rating of 5 out of 5.1 ratingRate
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The tanginess of the salad beetroot pickles goes well with stilton, but you can use chutney if you prefer
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Ingredients
Nutrition
Units:
MetricUS
-
1 ready-to-bake ciabatta
loaf
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1 tbsp olive oil
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1 large wedge of vegetarian stilton
about 200g/8oz
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about half a 290g/11oz jar salad beetroot
pickle
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handful of celery
leaves taken from the middle of a head of celery
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Nutrition: per crostini
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kcal62
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fat4g
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saturates2g
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carbs5g
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sugars0g
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fibre0g
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protein3g
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salt0.4g
low
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Method
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step 1
Up to a day ahead, heat oven to 200C/fan 180C/gas 6. Slice the ciabatta into about 25 thin slices. Lay them on a couple of baking trays and brush with the oil. Toast in the oven for 10 mins until they begin to go golden, checking after 5 mins as the trays may need turning.
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step 2
Up to an hour ahead, cut the stilton into slices a little smaller than the toasts (this is easier to do if the cheese is cold from the fridge), keep covered.
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step 3
Before serving, heat oven to 200C/fan 180C/gas 6. Spoon a little pile of beetroot onto the end of each piece of bread. Prop a slice of cheese up against each pile of beetroot and bake for 3-4 minutes until the cheese is starting to melt. You don’t want it too melty – try to catch it just as it’s starting to ooze over the edge.
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step 4
Top each cheesy canapé with a little sprig of celery leaves and serve immediately.
Recipe from Good Food magazine, December 2005
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