Recipes: Duck & beetroot toasts

Duck & beetroot toasts

A quick and simple chutney that's a great toast topper with pâté or cheese

  • 250g chopped beetroot
  • 1 small red onion , chopped, plus extra to serve
  • 1 tbsp red wine vinegar
  • finely grated zest 1 orange
  • 2 tbsp olive oil
  • baguette
  • duck pâté , or goat's cheese

    Method

    1. Put the all the ingredients, except the pâté and baguette, into a food processor and work into a rough purée.
    2. 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).
    3. To serve, spread a little duck pâté onto each toast and top with a spoonful of beetroot relish. For a veggie option, substitute the pâté with goat's cheese.