Caramelised Onion Jam and Goats Cheese Crostini and Red Pepper and Goats Cheese Crostini

AS SEEN IN MARLBOROUGH TOWN AND COUNTRY MAGAZINE - JUNE 2013


A friend recently asked me to organise a cookery party for her 50th Birthday. It was going to be something a bit different with a cookery demonstration and everyone "getting their hands dirty" making some of the dishes. It was great fun and and enjoyable way to spend the afternoon.

One of the canapes we made were crostinis with different toppings. They are really easy to make and the great thing about them is they can be made in advance.


Ingredients

1 french stick
olive oil
sea salt

For the onion crostini
1 jar of onion jam
4 oz piece of stilton

For the red pepper crostini
1 jar of roasted peppers
6oz soft goats cheese


Makes approximately 20 crostinis

To make the crostini bases

Slice the french bread into 1/2 inch thick slices. Lay on a baking tray in a single layer and drizzle with olive oil and sprinkle with sea salt. Place in the oven gas7, 200 degrees centigrade for about 15 minutes until the bread is lightly toasted. At this stage you can allow the bread to cool and place in an airtight container for 2 days.
When you are ready to assemble the crostinis lay them on the baking tray and spread with the onion jam and sprinkle with some crumbled stilton for the onion crostinis.
For the pepper crostinis place some roasted peppers on the bases and sprinkle with some crumbled goats cheese.
Place the crostinis in the oven gas 7, 200 degrees centigrade for about 10 minutes or until the cheese is bubbling and melted and the crostinis are warmed through.