Goats cheese, mango and beetroot crostini

1. 1

   Slice ciabatta into thin canape size slices and cook off in the oven for a few minutes until crisp and golden

2. 2

   Whilst the canape breads are cooking, slice up the mango and beetroot very finely into small strips

3. 3

   When the bread is cooked and cooled, spread the goats cheese evenly on top of each canape

4. 4

   Place a slice of beetroot and a slice of mango on top of each canape and season with cracked black pepper

5. 5

   Serve as required

* Per serving · 4 servings · Values may vary.

No additional tips available.