Duck & beetroot toasts
- Mary Cadogan
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Makes about 20
Easy
Prep: 5 mins
Cook: 10 mins
A star rating of 3 out of 5.2 ratingsRate
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A quick and simple chutney that's a great toast topper with pâté or cheese
Easily doubled
Easily halved
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Ingredients
Nutrition
Units:
MetricUS
-
250g chopped beetroot
-
1 small red onion
chopped, plus extra to serve
-
1 tbsp red wine vinegar
-
finely grated zest 1 orange
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2 tbsp olive oil
-
baguette
-
duck pâté
or goat's cheese
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Nutrition: per serving
-
kcal0
-
fat0g
-
saturates0g
-
carbs0g
-
sugars0g
-
fibre0g
-
protein0g
-
salt0g
low
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Method
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step 1
Put the all the ingredients, except the pâté and baguette, into a food processor and work into a rough purée.
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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).
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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.
Recipe from Good Food magazine, June 2008
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A star rating of 3 out of 5.2 ratings
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