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.
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.
1 large baguette
1 280g Clonakilty Blackpudding
100g blue cheese
100g cooked baby beetroot
(Photography by Emmet O'Riabhaigh)