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
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.