Makes 20 crostini

Preparation 10 minutes
Cooking 20 minutes

You’ll need:

20 thin slices of thin French stick
100g Roquefort cheese
100g Ruby Red pomegranate seeds
Small bunch of picked flat leaf parsley
2 shallots finely sliced
2 tbs extra virgin olive oil
Salt and cracked black pepper

What to do:

Preheat the oven to 180c / 350f
Arrange the sliced French stick slices on a baking try. With a teaspoon, drizzle over one tablespoon of the olive oil. Place in the oven until golden brown. About 5 minutes.
Once toasted allow the crostini to cool for a couple of minutes. Then using a small knife or the back of a spoon spread the Roquefort over the crostini.
In a small bowl, mix the Ruby Red pomegranate seeds, parsley, shallots and olive oil, then season
Place a teaspoon of the Ruby Red pomegranate mixture on each crostini then serve on a platter.

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