Stilton and Beetroot Festive Crostini
Ingredients
- 1 ready-to-bake ciabatta loaf
- 1 tbsp olive oil
- 200 g vegetarian Stilton cheese chilled
- Half a 290g jar salad beetroot pickle
- Handful of celery leaves taken from the middle of a head of celery
Instructions
Preparation:
- Up to a day ahead, preheat the oven to 200C/fan 180C/gas 6.
- Slice the ciabatta into about 25 thin slices.
- Lay them on a couple of baking trays and brush with olive oil.
- Toast in the oven for 10 minutes until they begin to turn golden, checking after 5 minutes as the trays may need turning.
Cheese Slicing:
- Up to an hour ahead, cut the Stilton into slices a little smaller than the toasts.
- It's easier to do when the cheese is cold from the fridge.
- Keep the slices covered.
Assembly:
- Before serving, heat the oven to 200C/fan 180C/gas 6.
- Spoon a little pile of beetroot onto the end of each piece of bread.
- Prop a slice of Stilton up against each pile of beetroot.
- Bake for 3-4 minutes until the cheese is starting to melt.
- Ensure it's just as it's starting to ooze over the edge.
Finishing Touch:
- Top each cheesy canapé with a little sprig of celery leaves.
Notes & Wine Advice
Serve Immediately:
Serve the Stilton and Beetroot Festive Crostini immediately for the best flavor and texture.This Stilton and Beetroot Festive Crostini adds a burst of flavor and color to your holiday appetizer spread. The combination of Stilton, sweet beetroot, and crisp celery leaves makes these crostini a delightful and elegant treat. Enjoy your festive gathering!