Crunchy Christmas Crostini
Elevate your next gathering with these delightful and flavorful Stilton and Beetroot Canapés. Crunchy ciabatta slices topped with tangy beetroot, creamy Stilton, and a fresh pop of celery leaves, these canapés are a perfect balance of textures and flavors. Easy to assemble and quick to bake, they make a perfect appetizer to impress your guests.
— Constant Cookbook
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
Instructions
- 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.
- 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.
- 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.
- Top each cheesy canapé with a little sprig of celery leaves and serve immediately.
Cook Time
15M
Prep Time
PT20M
Yield
Serves 25
Nutrition
- Calories: 62 calories
- Fat Content: 4 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 5 grams carbohydrates
- Protein Content: 3 grams protein
- Sodium Content: 0.4 milligram of sodium
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