Crunchy Christmas Crostini

The tanginess of the salad beetroot pickles goes well with stilton, but you can use chutney if you prefer

• Cooking Time Prep 20 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 25

Nutrition per serving

• Kcalories

  62

• Protein

  3g

• Carbs

  5g

• Fat

  4g

• Saturates

  2g

• Fibre

  0g

• Sugar

  0g

• Salt

  0.4g

Ingredients

• 1 ready-to-bake ciabatta loaf
• 1 tbsp olive oil
• 1 large wedge of vegetarian Stilton, about 200g/8oz
• about half a 290g/11oz jar salad beetroot pickle
• handful of celery leaves taken from the middle of a head of celery

Directions

1. Up to a day ahead, heat oven to 200C/fan 180C/gas 6. Slice the ciabatta into about 25 thin slices. Lay them on a couple of baking trays and brush with the oil. Toast in the oven for 10 mins until they begin to go golden, checking after 5 mins as the trays may need turning.
2. Up to an hour ahead, cut the stilton into slices a little smaller than the toasts (this is easier to do if the cheese is cold from the fridge), keep covered.
3. Before serving, heat oven to 200C/fan 180C/gas 6. Spoon a little pile of beetroot onto the end of each piece of bread. Prop a slice of cheese up against each pile of beetroot and bake for 3-4 minutes until the cheese is starting to melt. You don't want it too melty-try to catch it just as it's starting to ooze over the edge.
4. Top each cheesy canapé with a little sprig of celery leaves and serve immediately.

Categories: All Christmas