DELETE Crunchy Christmas crostini

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Recipe by Good Food

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1. Up to a day ahead, preheat the oven to 200C/gas 6/fan 180C. 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 minutes until they begin to go golden, checking after 5 minutes as the trays may need turning.
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), and keep covered.

Per crostini

62 kcalories, protein 3g, carbohydrate 6g, fat 5 g, saturated fat 2g, fibre 0g, salt 0.4 g

'We enjoyed the contrast of the stilton, beetroot and almost fried bread finish. If there are children at your party, they may prefer cheddar to stilton.'

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Ingredients

• 1 ready-to-bake ciabatta loaf (see tip)
• 1 tbsp olive oil
• 1 large wedge of Stilton , about 200g/8oz
• about half a 290g jar salad beetroot pickle
• handful of celery leaves taken from the middle head of celery

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Difficulty and servings

Makes 25

Preperation and cooking times

Prep 25 35 mins

Vegetarian

Ingredients

• 1 ready-to-bake ciabatta loaf (see tip)
• 1 tbsp olive oil
• 1 large wedge of Stilton , about 200g/8oz
• about half a 290g jar salad beetroot pickle
• handful of celery leaves taken from the middle head of celery

Per crostini

62 kcalories, protein 3g, carbohydrate 6g, fat 5 g, saturated fat 2g, fibre 0g, salt 0.4 g

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