Pickled beetroot and stilton crostini

Prep: 20 mins
Cook: 15 mins
Pickled beetroot and stilton crostini
These crostini are rustic and zingy with pickled beetroot to kick start your dinner.
 

1 ready-to-bake ciabatta loaf

1 tbsp olive oil

200g stilton

290g salad beetroot pickle

Handful of celery leaves taken from the middle of a head of celery

Grapes, as garnish and to serve (optional)

Preheat the oven to 200°C / 400°F / Gas mark 6.

Line 2 baking trays with greaseproof paper and set aside.

Slice the ciabatta into about 25 thin slices and lay them out on the baking trays brushed with a bit of olive oil.

Toast in the oven for 10 minutes until they begin to turn golden. You may need to turn the trays halfway through.

Cut the stilton into slices a little smaller than the toasts.

Spoon a little pile of beetroot onto the end of each piece of bread.

Add a slice of cheese against each pile of beetroot and bake for 3-4 minutes until the cheese is starting to melt then remove.

Top each cheesy crostini with a little sprig of celery leaves and serve immediately.

Serves
Makes 25

Preparation Time
20 minutes

Cooking Time
15 minutes

Main ingredients
Fruit, Cheese, Vegetables, Bread

Recipe Type
Starters

Level of Difficulty
Easy

Thes crostini are perfect served as an appetiser or canapé.

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