zoom Roasted shallot and chestnut crostini

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Roasted shallot and chestnut crostini

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Roasted shallot and chestnut crostini

    Chestnuts are a really useful, versatile ingredient in both sweet and savoury dishes.  Here their sweetness and texture marry perfectly with caramelised, roasted shallots.

    • Vegetarian
    • Christmas
    • 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

    Ingredients

    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

    Method

    1. 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.
    2. 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.
    3. 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.
    4. Spread the chestnut mixture onto the toasts, top each with a little sliced shallot and scatter over the reserved chives.

    Your recipe note

    Edit your recipe note

    Get ahead

    Make the topping, cover and keep cool; cook the bread and keep in an airtight container up to 24 hours ahead.  Assemble when needed.

    Comments

    Average user rating

    1 stars

    Glossary