Mini Crostini with Goat’s Cheese & Artichokes
Crispy bite-sized toasts topped with cheese, artichokes, and pesto make elegant canapés, perfect for a party or buffet spread.
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
- 0.5 packet of rocket leaf
Instructions
- 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.
Nutrition
Calories: 88kcalCarbohydrates: 3gProtein: 3gFat: 7gSaturated Fat: 2gSodium: 0.6mgFiber: 1gSugar: 1g
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