Stilton, walnut, pomegranate and port crostini by Imran Nathoo
A crostini is essentially a small toasted bread such a ciabatta or baguette, topped with whatever you fancy really. It helps if what you put on top is delicious and exciting like my version here! This is truly Christmas in a canape!
Makes 8-10 crostini
- 1 large baguette or ciabatta
- 2-3 tbsp of olive oil
- 100g stilton blue cheese – crumbled
- 6 tbsp crème fraiche
- 400ml of port
- Large handful of pomegranate seeds
- Large handful of roughly chopped walnuts
- Pour the port into a small sauce pan and simmer to reduce until it has reached a syrupy consistency then remove from heat immediately and allow to cool.
- Slice the baguette into 1-2cm thick slices, using a pastry brush coat each side with some olive oil.
- Transfer to a baking tray and bake in a preheated oven at 200 degrees centigrade for 15 mins until the bread is now toasted and golden. Turn half way through cooking. Set aside to cool.
- Meanwhile combine the blue cheese with the crème fraiche. The result should a thick but spreadable mixture. Take time at this stage to really work the mixture to a smoothish consistency.
- Spread a generous amount of the cheese mixture on each crostini.
- Top each with the walnuts, pomegranate seeds then artistically drizzle the port syrup over each one
- Arrange on a large board or slate or similar then stand back and watch people devour this treat!
- Recipe can be doubled to make more.