Mini crostini with goat’s cheese & artichokes

Mini crostini with goat’s cheese & artichokes

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 10 mins Cook: 10 mins


Makes 16
Bite-sized pieces of crispy toast topped with cheese, artichokes and pesto make attractive canapés for a party or buffet spread

Nutrition and extra info

Nutrition: per crostini

  • kcal88
  • fat7g
  • saturates2g
  • carbs3g
  • sugars1g
  • fibre1g
  • protein3g
  • salt0.6g
Save to My Good Food
Please sign in or register to save recipes.


  • 4 slices of white or sourdough bread
  • a small log (125g) of goat's cheese (you won't use it all)
  • 8 grilled artichoke hearts, from a jar
  • a small jar of pesto



    Pesto is a generic Italian name for any sauce made by pounding ingredients together.


  • ½ packet of rocket leaf


  1. Cut the crusts off the bread. Cut diagonally in half, then cut each piece into 2 triangles. Press them into a mini muffin tin and brush with a little oil. Bake at 200C/180C fan/gas 6 for 7 mins or until golden. Leave to cool completely. Top each one with a piece of goat’s cheese, half an artichoke heart and 1 tsp pesto. Scatter over some rocket and serve.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?