Clonakilty Blackpudding, blue cheese and baby beetroot toasties

Blackpudding and blue cheese go remarkably well together. Add a little bit of beetroot and you'll be amazing at how incredible this little canapé tastes. A real crowd pleaser.

 

Makes appox 30 crostini for finger food.

 

Method:

Preheat the oven to 200C/400F/Gas Mark 6

Slice the baguette into half inch slices and place into a bowl. Drizzle with some olive oil and toss, so that the bread slices are all evenly covered with the oil. Place on a baking sheet and bake in the oven until crisp and golden, but not too hard (approx 6-8minutes). Remove from the oven and leave to cool on the tray. 

Slice the blackpudding and fry in a little oil for about 4 minutes each side, mash in the blue cheese while still keeping the pan on the heat. Mix the blackpudding and blue cheese together to form a crumbly mixture. 

Spoon a dollop of the blue cheese & blackpudding mix onto each crostini and then some beetroot. Serve straight away with a sprig of parsley to garnish.

 

Ingredients:

1 large baguette

Olive Oil

1 280g Clonakilty Blackpudding

100g blue cheese

100g cooked baby beetroot

 

(Photography by Emmet O'Riabhaigh)

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  • Clonakilty Food Co.,
  • 16 Pearse Street,
  • Clonakilty, West Cork.
Head Office:
 
Sales & Production:

Registered in Ireland No. 137198.

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