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Crunchy Christmas crostini

Crunchy Christmas crostini

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Ready in 35 minutes
  • Easy
  • Serves 25

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

Nutrition: per crostini
low insalt0.4g


  • 1 ready-to-bake ciabatta loaf
  • 1 tbsp olive oil
  • 1 large wedge of vegetarian stilton , about 200g/8oz
  • about half a 290g/11oz jar salad beetroot pickle
  • handful of celery leaves taken from the middle of a head of celery


  • 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.

  • 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.

  • 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.

  • 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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