Duck Beetroot Toasts Recipes
DUCK & BEETROOT TOASTS
A quick and simple chutney that's a great toast topper with pâté or cheese
Provided by Mary Cadogan
Categories Buffet, Canapes, Lunch, Side dish, Snack, Starter
Time 15m
Yield Makes about 20
Number Of Ingredients 7
Steps:
- Put the all the ingredients, except the pâté and baguette, into a food processor and work into a rough purée.
- Slice a baguette thinly and brush slices on each side with olive oil. Arrange in one layer over a baking sheet and bake at 200C/fan 180C/gas 6 for 8-10 mins until the bread is crisp and golden. Leave to cool (this can be done the day before serving).
- To serve, spread a little duck pâté onto each toast and top with a spoonful of beetroot relish. For a veggie option, substitute the pâté with goat's cheese.
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