Duck & beetroot toasts
Makes about 20
Easy
Prep:
Cook:
A quick and simple chutney that's a great toast topper with pâté or cheese
Skip to ingredients
Showing items 1 to 3 of 6
- 250g chopped beetroot
- 1 small red onionchopped, plus extra to serve
- 1 tbsp red wine vinegar
- finely grated zest 1 orange
- 2 tbsp olive oil
- baguette
- duck pâtéor goat's cheese
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0glow
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.
