Goat’s cheese and chicory crostini with balsamic pickled shallots
- December 2018
- Makes about 20
- Hands-on time 30 min, oven time 10 min, plus salting and cooling
A perfect nibble to have with champagne, these goat’s cheese crostini are easy to make ahead so all you have to do – when guests arrive – is assemble them.
- Vegetarian recipes
- 3.2g (1.2g saturated)
- 6.6g (3.2g sugars)
You could swap the balsamic vinegar with red wine vinegar or sherry vinegar.
Make the shallots at least a week ahead. Store in a sterilised jar (find out how to sterilise jars here) and keep in a cool place for up to 2 months. Use in salads or with cheeses, or package in smaller jars with ribbon and tags to give as a gift.
Toast the bread and roast the chicory in the morning, then set aside, covered, at room temperature.
Assemble no more than 30 minutes ahead or the crostini may soften.
The crostini will taste great with a bone-dry, crisp sparkling wine such as a dry cava.
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