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Roasted shallot and chestnut crostini
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Chestnuts are a really useful, versatile ingredient in both sweet and savoury dishes. Here their sweetness and texture marry perfectly with caramelised, roasted shallots.
Serves: 8 as a starter or nibble with drinks
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
Make the topping, cover and keep cool; cook the bread and keep in an airtight container up to 24 hours ahead. Assemble when needed.
Typical values per serving: