Mini crostini with goat’s cheese & artichokes

Mini crostini with goat’s cheese & artichokes

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(0 ratings)

Prep: 10 mins Cook: 10 mins

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 and extra info

Nutrition: per crostini

  • kcal88
  • fat7g
  • saturates2g
  • carbs3g
  • sugars1g
  • fibre1g
  • protein3g
  • salt0.6g
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Ingredients

  • 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

    Pesto

    Pess-toh

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

    The…

  • ½ packet of rocket leaf

Method

  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.

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