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Mini crostini with goat’s cheese & artichokes

Mini crostini with goat’s cheese & artichokes

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Rating: 4 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 16

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

Nutrition: per crostini
NutrientUnit
kcal88
fat7g
saturates2g
carbs3g
sugars1g
fibre1g
protein3g
salt0.6g
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Ingredients

Method

  • STEP 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.

Goes well with

Recipe from Good Food magazine, December 2014

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Rating: 4 out of 5.2 ratings
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