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
- Cut each slice of bread in half.
- Arrange on a grill pan and toast both sides.
- Leave to cool.
- Spread each with a little cream cheese, top with diced beetroot and walnut.
