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
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
Method
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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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