Mushroom and Sage Crostini
These canapés are quick and easy to prepare and are ideal for a dinner or cocktail party. The deep mushroom and sage flavours work beautifully together.
1 Firstly cut your baguette into thin slices- about 1cm thick- then cut each of your slices in half so you end up with bite-sized semi-circles.
2 Cut your garlic clove in half then rub the top of each piece of bread with it to give it a lovely garlic flavour. Brush the bread with a little olive oil on both sides then place under the grill, lightly toasting each side.
3 Meanwhile, brush your sage leaves with oil and fry them very gently in a pan until they are slightly softened- this will only take one or two minutes.
4 Spread the mushroom pâté over your bread slices and top each piece with a fried sage leaf. Finish off with a minute or two under the grill.