These little crostini are the easiest yet and have come about with many thanks to Marilyn who told me how tasty Belazu Truffle and Artichoke Pesto was and gave me a jar. She was right - it is very delicious. If you have a jar in the cupboard you can throw a quick canapé together in 5 minutes max. Alternatively you could be even more organised and have some in the freezer - yes they freeze as well. Perfect.
1 small baguette
Belazu Truffle and Artichoke Pesto (stocked by Waitrose)
Pine nuts, a couple of grams per crostini, chopped roughly
Parsley, finely chopped
Cut the baguette into slices.
Spread each side of the baguette slices with butter.
Top each slice with a small spoonful of Truffle and Artichoke Pesto and spread over, making sure all of the bread is covered. Sprinkle the chopped pine nuts over if using.
Heat oven to 190°c. Lightly grease a baking sheet and heat it in the oven for a few minutes. Quickly put the crostini on the hot sheet and cook for about 8 minutes until the base is golden and crispy.
Sprinkle with the chopped parsley if using and serve.
Alternatively freeze uncooked. When ready to serve, heat oven to 200°c. Heat a lightly greased baking sheet for a few minutes and quickly transfer the frozen crostini on to it. Cook for 10 minutes and then sprinkle with parsley.