Goat’s cheese, mint and broad bean pâté on chilli toasts

Goat’s cheese, mint and broad bean pâté on chilli toasts

By
From
Recipes From a Normal Mum
Makes
23-30
Photographer
David Loftus

I am a huge fan of the canapé, but only when other people are making them. When faced with the task myself I come over all grumpy teenager, feeling my limbs grow heavy and my arms stretch to the ground in expected repetitive boredom. But these are easy to assemble, requiring little finesse. In fact, if you’re feeling extra lazy simply leave a bowl of the pâté out with some mini toasts and finely chopped chilli. Voilà – canapés for guests to assemble themselves!

For the chilli toasts:

Ingredients

Quantity Ingredient
1 red chilli
3 tablespoons olive oil
1 french stick

For the pâté:

Quantity Ingredient
300g tinned broad beans, drained
3 mint leaves, roughly chopped
100g goat’s cheese, broken into small pieces
1 garlic clove, peeled and crushed
3 tablespoons olive oil
3 tablespoons lemon juice
ground black pepper

Method

  1. Make the chilli toasts by whizzing the chilli and olive oil in a small food processor or with a stick blender until finely chopped and well mixed. Pop into a bowl. Slice the French stick thinly and toast on both sides.
  2. Roughly mash all the pâté ingredients together so that a little texture remains, spread it over the toasts and top with a drizzle of the chilli oil. Or leave everything in individual bowls for people to help themselves.
Tags:
Great British Bake Off
Holly
Bell
Mum
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