Cavolo nero orecchiette
Enjoy this easy-to-make, quick pasta. It’s full of goodness from the iron-rich cavolo nero, which is in season over the winter
Fig, goat’s cheese & basil crostini
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 24
Skip to ingredients
- 1 bake-at-home baguette
- 2 tbsp olive oil
- 145g fresh pesto
- 100g goat’s cheese
- 3 large figscut into eighths
- drizzle of honey
- basil leavesto serve (optional)
Nutrition: Per serving
- kcal94
- fat5g
- saturates1g
- carbs10g
- sugars4g
- fibre0.7g
- protein2g
- salt0.4g
Method
step 1
Heat the oven to 200C/180C fan/ gas 6. Slice the baguette diagonally into 24 pieces, around 3/4cm thick, and arrange on a baking sheet. Drizzle with the olive oil, then bake for 10 mins until lightly golden.
step 2
Spread a little pesto on each baguette slice, then top with a piece each of goat’s cheese and fig. Drizzle a drop or two of honey over each piece of fig, or to taste, then return to the oven for a further 8 mins until the cheese is golden at the edges and the fig has softened a little.
step 3
Season with freshly ground black pepper and scatter over the basil leaves, if using. Serve straightaway.
