Duck & Beetroot Toasts

A quick and simple chutney that's a great toast topper with pt or cheese

• Cooking Time Prep 5 mins
  Cook 10 mins
• Skill Level Easy
• Servings Makes about 20

Nutrition per serving

• Kcalories

  -

• Protein

  -

• Carbs

  -

• Fat

  -

• Saturates

  -

• Fibre

  -

• Sugar

  -

• Salt

  -

Ingredients

• 250g chopped beetroot
• 1 small red onion, chopped, plus extra to serve
• 1 tbsp red wine vinegar
• finely grated zest 1 orange
• 2 tbsp olive oil
• baguette
• duck pâté, or goat's cheese

Directions

1. Put the all the ingredients, except the pâté and baguette, into a food processor and work into a rough purée.
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).
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.

Categories: All Christmas, Courses