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
  • Easy

Nutrition per serving

  • kcal 88
  • fat 7g
  • saturates 2g
  • carbs 3g
  • sugars 1g
  • fibre 1g
  • protein 3g
  • salt 0.6g

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
MPU 2

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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