Baked olives with feta
Roast olives and cheese with garlic, fennel and chilli for an easy and delicious canapé - a tasty dinner party nibble
Mini crostini with goat’s cheese & artichokes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 16
Skip to 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 heartsfrom a jar
- a small jar of pesto
- 0.5 packet of rocket leaf
Nutrition: per crostini
- kcal88
- fat7g
- saturates2g
- carbs3g
- sugars1g
- fibre1g
- protein3g
- salt0.6g
Method
step 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.
