Mini crostini with goat's cheese & artichokes

Quick nibbles recipe for 4 - 8 people, takes only 10 mins; recipe has sourdough bread, goat's cheese, artichoke heart, pesto and rocket leaf.

Mini crostini with goat's cheese & artichokes

Mini crostini with goat's cheese & artichokes

Recipe by Chef Soomro Course: Quick nibbles
Servings

4 - 8

servings
Prep time

10 mins

Ingredients

  • Pesto: a small jar of pesto
  • Artichoke Heart: 8 grilled artichoke hearts, from a jar
  • Sourdough Bread: 4 slices of white or sourdough bread
  • Goat'S Cheese: a small log (125g) of goat's cheese (you won't use it all)
  • Rocket Leaf: 1/2 packet of rocket leaf

Directions

  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.