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Party central
From party frocks to invites and Christmas cocktails, we've got everything you need to throw a fabulous party

Duck & beetroot toasts

Tempt your guests' tastebuds with a selection of these easy make-ahead appetisers

Dish Details:


INGREDIENTS:

Duck and beetroot toasts250g chopped beetroot
1 small red onion, chopped
1 tbsp red wine vinegar
A little finely grated orange zest
Olive oil
1 baguette
Olive oil
Duck pate


PREPARATION:
Put the beetroot, red onion, red wine vinegar, the finely grated orange zest and two tablespoons of olive oil into a food processor and work to a rough puree.

Slice a baguette thinly and brush slices on each side with olive oil. Arrange in one layer over a baking sheet and bake at 200C/

fan 180C/gas 6 for 8-10 mins until the bread is crisp and golden. Leave to cool (this can be done the day before serving).

To serve, spread a little duck pate on to each toast and top with a spoonful of beetroot relish.

For a veggie option, substitute the pate with goat's cheese.


PREP/COOK
INFORMATION:

Serves: 20

Source: Good Food Magazine June 2008

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 DISH DETAIL KEY
clock Quick & Easy: 30 minutes or less

heart Healthy Recipe: low fat and/or calories

kid-friendly Kid-Friendly: extra nutrition and/or fun!

low-carb Low-Carb: low carbohydrates

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