Goats cheese and pea pesto bruschettini

Christmas colours and fresh flavours make these bite-size treats from Nikki Crichton a festive canapé favourite
By Nikki Crichton
Goats cheese and pea pesto bruschettini
  • Rating:
  • Serves: 24
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 1 baguette
  • 3 tbsp olive oil
  • 240 g soft goats' cheese

For the pesto

  • 500 g frozen peas, cooked
  • 30 g roughly chopped mint
  • 4 tbsp lemon juice
  • 3 tbsp extra virgin olive oil
  • 50 g parmesan

For the garnish

  • 1 small beetroot, cut into little wedges


1. For the bruschettini: preheat the oven the 180C. Place the bread pieces on a baking tray, drizzle with oil and season well. Bake for approximately 10 minutes or until golden. Once cool, generously spread each one with goats cheese.

2. For the pesto: put the peas, mint, lemon juice and oil in a food processor and blitz to a course texture. Stir in the parmesan and season to taste. Add a teaspoon of pesto to each bruschettini, lightly spreading it around.

3. For the garnish: gently top the pesto with a beetroot wedge. Arrange the bruschettini on a serving platter.

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