CRUNCHY CHRISTMAS CROSTINI (makes 24).
INGREDIENTS 1 ready-to-bake ciabatta loaf 1tbsp olive oil About 225g Stilton 1/2 a jar (290g) of beetroot pickle, or other pickle or chutney A handful of celery leaves, taken from the middle of a head of celery METHOD Preheat the oven to 200C/ Gas Mark 6/Fan 180C. Slice the ciabatta into 25 slices. Lay them on a couple of baking sheets and brush them with oil. Toast in the oven for 10 minutes until golden, checking after five minutes and turning if necessary. Cut the Stilton into slices a little smaller than the toasts (this can be prepared up to an hour ahead).
Spoon a little of the beetroot on to the end of each piece of bread. Prop a slice of cheese up against each pile of beetroot and bake for three to four minutes until the cheese is starting to melt. You don't want it too melty - try to catch it just as it's starting to ooze over the edge.
Top each cheesy canape with a sprig from the bunch of celery leaves and serve immediately.
RECIPE taken from BBC Good Food, 101 Christmas Dishes, published by BBC Books, priced PS4.99