appetite magazine
Mini toasts with beetroot, walnuts and cream cheese
 
 
Makes 20
Ingredients
  • 10 diagonally cut slices baguette
  • 150g Boursin
  • 180g/200g juniper berry and black pepper beetroot, diced
  • 25g walnuts, roughly chopped
Method
  1. Cut each slice of bread in half.
  2. Arrange on a grill pan and toast both sides.
  3. Leave to cool.
  4. Spread each with a little cream cheese, top with diced beetroot and walnut.
Recipe by appetite magazine at https://www.appetitemag.co.uk/mini-toasts-with-beetroot-walnuts-and-cream-cheese/