Crunchy Christmas crostini

Crunchy Christmas crostini

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(1 ratings)

Prep: 20 mins Cook: 15 mins Ready in 35 minutes


Serves 25
The tanginess of the salad beetroot pickles goes well with stilton, but you can use chutney if you prefer

Nutrition and extra info

Nutrition: per crostini

  • kcal62
  • fat4g
  • saturates2g
  • carbs5g
  • sugars0g
  • fibre0g
  • protein3g
  • salt0.4g
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  • 1 ready-to-bake ciabatta loaf
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large wedge of vegetarian stilton, about 200g/8oz



    A true glory of British cheese-making that has much controversy about its origins, how it's…

  • about half a 290g/11oz jar salad beetroot pickle



    A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…

  • handful of celery leaves taken from the middle of a head of celery



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…


  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.

  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.

  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.

  4. Top each cheesy canapé with a little sprig of celery leaves and serve immediately.

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