Chestnuts are a really useful, versatile ingredient in both sweet and savoury dishes. Here their sweetness and texture marry perfectly with caramelised, roasted shallots.
Roasted shallot and chestnut crostini
2-3 tbsp olive oil
600g echalion shallots, peeled and halved lengthways
1 tbsp clear honey
1 ciabatta loaf, thinly sliced
200g fresh, roasted and peeled chestnuts (or 200g pack cooked chestnuts)
250g tub ricotta
2 tsp creamed horseradish sauce
25g pack chives, chopped
- Preheat the oven to 200°C, gas mark 6. Heat 1 tbsp of the oil in a large, ovenproof pan or roasting tin and fry the shallots, cut-side down, for 2-3 minutes until golden. Turn them over, then drizzle with the honey and transfer to the oven. Roast for 20-25 minutes until softened and starting to colour. Allow to cool.
- Meanwhile, spread the bread slices over 2 large baking trays and brush with the remaining oil. Season and bake for 8-10 minutes swapping the trays over halfway through, until golden and crisp.
- Place all but one of the cooled shallots, together with any juices, into a food processor. Add the chestnuts, ricotta and horseradish sauce and pulse until just combined. Season, then stir in most of the chives. Finely slice the reserved shallot.
- Spread the chestnut mixture onto the toasts, top each with a little sliced shallot and scatter over the reserved chives.
Make the topping, cover and keep cool; cook the bread and keep in an airtight container up to 24 hours ahead. Assemble when needed.
- Preparation time: 15 minutes, plus cooling
- Cooking time: 30-35 minutes
- Total time: 45-50 minutes, plus cooling
Serves: 8 as a starter or nibble with drinks
Typical values per serving:
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