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Feijoa and cheese crostini

Name: Feijoa and cheese crostini
Cook time: 8 min
Total time: 8 min
Yield: 6
Ingredients: 1 Baguette, cut into 1cm slices; ½ cup Extra virgin olive oil; 1 to taste Flaky sea salt; 6 Feijoas, peeled and diced (Main); 2 Tbsp Lemon juice; 215 g Labneh, or 200g soft goat's cheese (Main); 1 to garnish Fresh coriander

8 min

for 6 people

Jan Bilton

Food writer and cookbook author.

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Lime or lemon juice help prevent peeled feijoas from discolouring.

1	Baguette, cut into 1cm slices
½ cup	Extra virgin olive oil
1 to taste	Flaky sea salt
6	Feijoas, peeled and diced (Main)
2 Tbsp	Lemon juice
215 g	Labneh, or 200g soft goat's cheese (Main)
1 to garnish	Fresh coriander

Preheat oven to 180C.
Brush each bread slice with olive oil. Season with salt.
Place on a baking tray and toast for about 8 minutes until golden and crisp. Cool.
Combine feijoas and lemon juice.
Spread crostini with cheese then top with feijoa salsa and coriander leaves.