Mini crostini with goat’s cheese & artichokes

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N/A

Makes 16

Source

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

0.5 packet of rocket leaf

Method

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.