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Mini crostini with goat’s cheese & artichokes

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

  • Prep: 10 mins
    Cook: 10 mins
  • Makes 16
  • Easy
  • Makes 16
  • Easy
  • Calories 88
  • Carbohydrates 3
  • Saturated Fat 2
  • Sugar 1
  • Protein 3
  • Fat 7
  • Fibre 1
  • Salt 0.6

Nutrition per serving

  • Calories 88
  • Carbohydrates 3
  • Saturated Fat 2
  • Sugar 1
  • Protein 3
  • Fat 7
  • Fibre 1
  • Salt 0.6

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
  • 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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