Duck & beetroot toasts
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes about 20
Skip to ingredients
Ingredients
- 250g chopped beetroot
- 1 small red onion, chopped, plus extra to serve
- 1 tbsp red wine vinegar
- finely grated zest 1 orange
- 2 tbsp olive oil
- baguette
- duck pâté, or goat's cheese
Method
- STEP 1
Put the all the ingredients, except the pâté and baguette, into a food processor and work into a rough purée.
- STEP 2
Slice a baguette thinly and brush slices on each side with olive oil. Arrange in one layer over a baking sheet and bake at 200C/fan 180C/gas 6 for 8-10 mins until the bread is crisp and golden. Leave to cool (this can be done the day before serving).
- STEP 3
To serve, spread a little duck pâté onto each toast and top with a spoonful of beetroot relish. For a veggie option, substitute the pâté with goat’s cheese.
